Made-in-Japan Kitchen Knives "Hocho"— generally called Sashimi or Sushi Knives — with Excellent Design and Unparalleled Tradition.
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Monthly Archives: December 2014

TOJIRO cutting with No Pressure

Mr. Vadim Lerner, our customer in Israel, wrote an impressive article about TOJIRO Chef knife in his blog. Вадим Лернер, наш клиент в Израиле, написал впечатляющую статью о TOJIRO нож шеф-повара в своем блоге. http://photootchet.livejournal.com/360891.html   We’d like to express my sincere gratitude to him. Мы хотели бы выразить искреннюю благодарность к нему. Thank you …

Edge Angle and Sharpness of Kitchen Knives

In general, it may often be understood that more acute angle provides a better sharpness. Do you think it is really true?There is thought a misunderstanding. Angle of the cutting edge (at the edge point) does not affect the ability to cut things. Why?   To think about cutting a thin material, both an obtuse and sharp …

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