In Japan, Western-style knives were developed to meet the needs of Japanese chefs preparing non-Japanese cuisine.

Today, Japanese knife makers are engineering new advanced manufacturing processes such as ‘sub-zero tempering’ and premium trademark-formulated knife steels to produce exceptional Western-style knives.

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However, what really sets Western-style knives from Japan apart from the typical Western-style knives is it’s strong thin blade.

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“Hocho” represents Made-in-Japan (Sushi / Sashimi) Kitchen Knives,
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