Made-in-Japan Kitchen Knives "Hocho"— generally called Sashimi or Sushi Knives — with Excellent Design and Unparalleled Tradition.
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Knife Sharpening

What is Japanese Nagura Stone used for ?

We’re pleased to introduce to you the “Nagura” stone today.  Do you know what it is used for? A Nagura stone is a small waterstone, used to condition waterstones during use. Yes, as you’ve already guess, the word “Nagura” means “correcting” in Japanese.  Nagura stones are used to create a honing paste on the surface …

[Customer complaint] the sharp tip bent through regular kitchen use !

A customer gave us a complaint about trouble at the tip of a kitchen knife, “I have restored a broken tip on a Damascus hammered knife. I have 3 such knives, and it is possible to bend the sharp tip through regular kitchen use. Not by dropping the knife… If you try to hammer the …

My knife got a little bent at the tip…

Over the last three years, more than ten customers has gotten in trouble about their sushi knives (Japanese kitchen knives) and contacted us in a gentlemanly tone for example, “The tip of my knife got a little bent :(. Anyways, I wanted to ask you, what is the proper way to sharpen this sushi knife. Please advice me the best …

How to sharpen Misono UX10 at 70/30 ?

Some of Misono knives are Semi-Double-Edged at 70/30 unsymmetrically. A customer gave us a question about that. “I’m very interested in purchasing a Misono UX10 gyuto. My question is how difficult will it be for me to sharpen the 70/30 beveled edge? I have no experience hand-sharpening knives. And if it’s better to have a …

How to sharpen Double-Edged Knives

In the past, we introduced the article of “How to sharpen Double-Edged Knives“. This time, you’re advised how to sharpen Double-Edged Knives by Mr. Ajioka, a traditional craftsman in the Japanese kitchen knife capital, Sakai. He will teach you how to sharpen with Sakai method, “Sakai-Togi”. We guess that it is the first time for …

How to sharpen Single-Edged Knives

“Single-Edged” blade is the basic form in the traditional Japanese kitchen knives for a long time,  that is completely different from that of the traditional Western knives. But, some don’t know how to rightly sharpen a “Single-Edged” knife where the edge has unfortunately gotten chipped, bent and rusted. If you learn how to sharpen, your …

How to remove rust on blade

Recently, a customer asked us for the better way of maintenance of Japanese traditional-type kitchen knife.“I used the hocho last night to slice vegetables for dinner. After using, I washed the knife, dried with a paper towel, and let it air dry until this morning.However, I noticed a discoloration on the blade this morning. Is …

How to use Sharpening Guide for better sharpening your knives

For better sharpening you knives, we recommend you to use a Sharpening Guide.The guide is designed to help maintain the correct angle for sharpening knives when sharpening with a whetstone. Any time you remove the guide rail from your knife, rinse and clean it thoroughly to remove any residue from the stone that may remain …

Which waterstone is better, #1000/6000 or #1000/#3000?

[updated on Jan. 8, 2017] A customer asked us, “Which combination waterstone is recommended, #1000/6000 or #1000/#3000?           <#6000 side>                      <Reverse>                          <#1000 side> I have reentered your site today and …

Sharpening Knife by Master Sushi Chef Hiro Terada

“Yo Bocho” or Western-Style Kitchen Knives are very popular around the world.Mr.Terada, a Master Sushi Chef, explains How to Sharpen a double-edged Western-Style Kitchen Knife on a whetstone.Almost all the “Yo Bocho” are double-edged for both right and left handed persons.On the other hand, “Wa Bocho” or Japanese Traditional-type Kitchen Knives are mostly single-edged.Regarding the single-edged and double-edged, please refer to …

How to handle an Aogami (Blue paper) Steel knife ?

Aogami or Blue paper steel is high-grade carbon steel, containing more Chrome and Tungsten than Shirogami or White paper steel. The blade made of Aogami has a very hard edge — HRC: 60~65 or higher — and long-term sharpness once you sharpen it rightly. When you use an Aogami kitchen knife, you can cut food …

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 …

Oil grindstone v.s. Water grindstone

A whetstone is usually used to actually sharpen the blade. Generally speaking, there are two types of grindstone. Sharpening a blade needs water on the whetstone especially in Japan, but people sometimes used to use oil on a in other areas that have not enough water. Oil whetstone was developed in countries such as the United States …

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 …

Whether is the knife ready to use straight away?

Recently, a customer asked us, “whether is the knife ready to use straight away or needed to be sharpened by myself?” (machine finishing) Normally, a obtuse angle finishing at the blade edge by a machine in manufacturers (called “standard blade finishing (sharpening)”) is applied to most of the knives that are stocked and displayed in …

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