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

What is the difference, Gyuto and Santoku knives ?

Some customers ask us, “what is the difference, between “Gyuto” and “Santoku” knives?” — because they are both categorized “all purpose knives”. “Gyuto” in Japanese is one of the most standard and globally-popular blade among western style knives, so called “Chef’s Knife”. Gyuto has a slim blade for intricate tasks, and is one of the most …

Made-in-Japan Beautiful Damascus Chinese Cooking Knife (Cleaver)

The 33-Layered Damascus Chinese Cooking Knife has got newly introduced in our store. The cleaver, made in Japan by Sakai Takayuki, has a very beautiful damascus pattern with hammered texture. Chinese Cooking Knife (Cleaver) These knives have a seriously sharp edge, extremely hard, excellent edge retention and a light center balanced feel.The handles on these knives are …

Takohiki v.s. Yanagiba, Which is suitable for Sushi and Sashimi?

A customer gave us a good question about Sushi/Sashimi knives. “I’m looking for a sushi knife, can’t decide which I should select, Takohiki or Yanagiba. The takohiki just look cool, functionally wise they should be the same but which would be better for sushi related tasks, mainly sashimi and nigiri?” It is a kind of basic question but very …

Japanese Tuna Cutting Show by Sword-like Knife

Today, we’d like to introduce you two Tuna Cutting Shows in Japan, considered suitable for the New Year !First, some Japanese Sushi Chefs cut a 40kg tuna.Second, a bluefin tuna weighing approx. 50kg was successfully cut by a very long like a samurai sword.The sword-like knife is called “Tuna-kiri” in Japanese.You can order such a long knife 🙂http://www.hocho-knife.com/sa-yukifuji-chu-kasumi-tamiashiro-steel-tsuna-kiri-570mm/If you …

Japanese and German Chef’s Knives

COOK’S ILLUSTRATED tested several Chef’s knives in the past. We’ve reviewed it and decided to post the article in their magazine for your reference, because it still provides important & useful suggestion comparing Japanese and German Chef’s knives.The magazine was published in Nov-Dec 2009 by COOK’S ILLUSTRATED, and you can read some article and video in …

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 …

Blade Types & Purposes

Have you been in any trouble when you looked for the kitchen knife for your better cooking ? We’d appreciate it if the following page could successfully help you 🙂 http://www.hocho-knife.com/knife-purposes-types/   Looking forward to seeing you in the Hocho-Knife online shop for Made-in-Japan Kitchen Knives. Thank you for reading and best regards! All the …

Blade Styles — (3)Japanese Style Knives

Originally, all Japanese kitchen knives were made from the carbon steel as Samurai swords (katana). More expensive multi-layer (more than three-layer) knives have a similar quality, containing an inner core of hard and brittle carbon steel, with a thick layer of soft and more ductile steel sandwiched around the core so that the hard steel …

Blade Styles — (2)Western Style Knives

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. However, what really sets Western-style knives from Japan apart from the typical Western-style knives is …

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