Made-in-Japan Kitchen Knives "Hocho"— generally called Sashimi or Sushi Knives — with Excellent Design and Unparalleled Tradition.
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Monthly Archives: February 2015

Hocho-Knife Official Newsletter

*Don’t miss a special present for Limited new subscribers by the end of February! Our Official Newsletter delivers Limited & Hidden Topics of the Made-in-Japan kitchen knives, Unknown Japanese food culture and Other unmissable information for You SPECIALLY! Don’t hesitate to subscribe to the Official Newsletter.        >>Read More 

What angle I should sharpen the knife at?

Some customers have asked so far, “Just wondering what angle I should sharpen the knives I bought at?” The sharpening angle depends on the intended use,of course. Generally speaking, approx. 10 degrees between the surface of the blade and whetstone would be recommended if you cut only soft things. 12~15 degrees would be recommended if you …

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