Practical Guide Book to Japanese Knives – how to preserve a keen edge

An useful practical gudebook has been published by Sakai Takayuki for professional chefs.



You can learn history of Japanese kitchen knives, knowledge of knife types, recent updations of Japanese knives and how to sharpen a knife effectively getting detail & deep alanysis of edge types, suitable sharpening angles for several situation, and parctical sharpening technique on whetstones.

If you have any question, please feel free to contact us anytime.

Thank you for reading and best regards!

All the Hocho-Knife staff
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“Hocho” represents Made-in-Japan (Sushi / Sashimi) Kitchen Knives,
that is the soul of the cook!
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