Made-in-Japan Kitchen Knives "Hocho"— generally called Sashimi or Sushi Knives — with Excellent Design and Unparalleled Tradition.
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Special Lecture by Sushi Skills Institute (2)

This is the second special sushi lecture by Mr. Masayoshi Kazato, the Chairman of Chiba Prefecture Sushi Association.  The following is the English line that he talked in the movie.  ———————————— Now, we are going to learn “Nigiri”. These are Shiromi (white fish), Hikarimono (Silver-skinned fish) and Zuke (Soy-marinated Tuna). First of all, I’ll show you …

Coins attached onto Tuna ?

Are you surprised at the strange tuna? A lot of coins were attached onto a big tuna by visitors to Nishinomiya Shrine, known as the head shrine of the Ebisu deity (economic fortune) and the Sake god at Nishinomiya city in Japan on Jan. 8, 2017. Every year such a tuna was served by a fishery …

Season’s Greetings

We wish you, you and your family and friends a Wonderful Holiday and a very Happy New Year! All the Hocho-Knife staff

Why do TOP chefs in New York use Japanese knives?

Reuters reported that Mr. Michael Romano, a joint owner of the high-end restaurant in New York “Union Square Cafe”, reveals that many top chefs use Wa-bocho or Japanese traditional style kitchen knives. The restaurant has been awarded “No.1 Favorite New York Restaurant” by Zagat Survey in 2008, “Best of Award of Excellence” by Wine Spectator 2012-2013 and so on. He …

What Knife should Sushi Chef keep?

A beginner sushi chef was looking for his best knife. “I started to work at a sushi restaurant a few weeks ago and I’m really interested in this kind of work now. My question is what knife should I buy or what brand I should hold for a few years, because I want to buy at …

Sushi & Sashimi Knife Special Coverage

We’re pleased to announce that the special feature page of Sushi / Sashimi knives has been launched. “Sushi Knife” and “Sashimi Knife” refer to “Wa-bocho” or the traditional Japanese style kitchen knives, like “Yanagiba”, “Fuguhiki”, “Deba” and “Usuba(Nakiri)” in a narrow sense. But now they sometimes mean whole Japanese kitchen knives worldwide outside Japan, including Western …

Stylish Damascus, MIYAKO series

“MIYAKO” series, pursuing beautility of chef knife itself, represents the hallmark of Japanese kitchen blades.  * The word “MIYAKO” means “the capital” in Japanese. 33 layer Damascus stainless steel is gorgeously used to craft these beautiful cutlery  and matte finish is applied after mirror polishing to achieve a subtle luster. The expert’s technique by skilled craftmen …

ISEYA Beautiful Damascus Hammered (Tsuchime) Texture Blades

Just announcement. Iseya 33-Layer beautiful Damascus Hammered (Tsuchime) Texture Blades has now limitedly available. This line is very popular because of its popularity, and most type of this series have been out of stock for more than half a year. Thank you for waiting for a long time. But, the stock is very limited, and the …

Japanese Kitchen Knives for King of Sushi

Tuna, called “Maguro” in Japanese, is the king in Sushi. Of course there are different type in Tuna tribe, and one the tastier and popular is a bluefin tuna or “Kuromaguro”. An adult fish of Kuromaguro normally grows up more than three meter long and 400 kg in weight, that is the biggest tuna in the sea around Japan. …

TSUKIJI Fish Market will end 80-year-long history this autumn

The Tsukiji Market, called “Japan’s Lively Kitchen”, is the biggest wholesale fish and seafood market in the world. Unfortunately the Tsukiji is scheduled to be re-located to the other area, Toyosu in November 2016. This film is sure to be an enormously valuable account as a sort of film documentary of Tsukiji. https://youtu.be/8mWE1tqVvqI The Tsukiji …

KYOTO – SHORT FILM

This film vividly describes a rich picture of Kyoto. Please find attractive aspects of the historical city that you haven’t known yet.We’re pleased to introduce the excellent film to you. As you know, Kyoto sits at the intersection of ancient and contemporary worlds. Alan Algee and his friends challenged to examine the unique coexistence of cultural preservation and modernity in …

Global media get a taste of Mie ahead of G-7 summit meeting

A demonstration of manual dexterity by slicing up a large tuna was successfully held for members of the international media who arrived ahead of the Ise-Shima Group of Seven summit, at Mie prefecture in JAPAN.Twenty journalists from 12 nations and regions were invited to the Toba Marche fish and produce market, only a stone’s throw from the summit …

French Chef held Japanese KAISEKI lesson in NY

David Bouley, one of the leading chefs in NY, held a KAISEKI cooking lesson.He had visited Japan around 1996, and then was seriously attracted by Japanese cuisine.Why did Japanese dish attract him?He mentioned that the cuisine, especially KAISEKI, had been affected French, by the way of how to enjoy the course as well as how …

SAKURA season will come soon in Japan

“Cherry Blossom” or “SAKURA” season will come soon in Japan, from late March until April.The SAKURA are in full bloom with the coming of spring, and you can see the beautiful scenery in amazement.Many people enjoy “Hanami” or cherry-brossom viewing party under a blooming SAKURA. The culture is said to have started during the Nara …

Reasonable Japanese-Traditional-Style Blades, NARIHIRA

Generally speaking, most of Japanese-style kitchen knives, or Wa-Bocho, are made not by Stainless Steel but by High Carbon Steel that is easy to rust.The NARIHIRA blades are made of well-selected Stainless steel, that realizes good sharpness and durability with Rust-resistance at a reasonable price for Professional use.NARIHIRA series are produced by Fuji Cutlery Co., …

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