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

Need Knives, Hard to chip and Holding the edge for long time

Do you need kitchen knives which are hard to chip and hold the edge for long time ? The features (to be hard to chip and hold the edge for long time) normally contradict the others such as sharpness and hardness of the blade.So, it needs a certain balance to optimize your purpose.(Please be noted that this …

How to care the soul of Japanese cuisine

“Wa Bocho” or Japanese Traditional-type Kitchen Knives are referred to as the soul of Japanese cuisine.They are popular with chefs and ordinary people around the world in recent years. However, even if you have some great Japanese Knives, it seems that many of them have been wasted due to a lack of knowledge of how to …

I would like to have the knife hardness 64-65 up !

Some customers seek kitchen knives with very high degree of hardness, for example, “I would like to know about you knife I would like to get 1 yanagiba and 1 deba. I would like to know the scale of Rockwell hardness please let me know, thank you very much.  I would like to have the …

Need a knife for both all-purpose and for de-boning !

Recently, a customer asked us, “I want an all purpose knife and which i don’t have to sharpen regularly. Can you please advice. I cut vegetable chicken and mostly cooked meat at times de boning chicken.” Of course the question is very good and natural. The customer needs just a knife for both all purpose and for …

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