Recently, more and more Japanese Traditional-type Kitchen Knives or “Wa-bocho” have got used in the world.
But we regret to say that few people in the world know correctly how to use them for better cooking.
In case that your friends have the three main types of Japanese Knives — Yanagiba, Usuba and Deba — please let him or her go back to basics and inform they’re highly recommended to check the following videos.
In addition, the below is believed to help your better understanding of how to care Japanese Traditional-type Kitchen Knives.
Thank you and best regards !
All the Hocho-Knife staff
“Hocho” represents Made-in-Japan (Sushi / Sashimi) Kitchen Knives,
that is the soul of the cook!
Kyoto and Hyogo, JAPAN