Only this elaborate procedure ensures an optimum synthesis of breaking strength and ultimate sharpness.
The shape of these knives has developed solely from their intended purpose, which gives them an aesthetic quality not remotely influenced by fashion trends. The light wooden handles, the well-balanced design and the extraordinary sharpness make using Hocho a remarkable experience.
Nowadays stainless steel is often used for Japanese kitchen knives, and multi-layer laminated blade construction (so-called “Damascus”) is used in more expensive blades to add corrosion resistance while maintaining strength and durability.
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“Hocho” represents Made-in-Japan (Sushi / Sashimi) Kitchen Knives,
that is the soul of the cook!
Kyoto and Hyogo, JAPAN