Hocho Knife (Sushi Knifee・Japanese chef knife) Official Blog

Made-in-Japan Kitchen Knives "Hocho"--- generally called Sashimi or Sushi Knives ・ Japanese chef knife --- with Excellent Design and Unparalleled Tradition. [Page of 1] Made-in-Japan …

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Official Blog of Hocho-Knife.com. Toggle menu. Free Shipping on Orders Over $250. Compare ; Sign ... Sashimi Knife(Sushi) Santoku knife Slicer(Sujihiki) Bread Slicer(Cake) ... Japanese …

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FAQs about Hocho Knife (Sushi Knifee・Japanese chef knife) Official Blog Coupon?

What is a hocho knife?

“Hocho” is the word that represents kitchen knives in Japanese. The Hocho is thought the most important tool for professional and amateur cooks. Japan has developed the aesthetics of food preparation like no other country, with the Hocho. ...

What is a hocho-knife knife?

Hocho-Knife Sales Team Originally, all Japanese kitchen knives - Hocho - clearly show their relation to the Samurai sword. The blades are forged traditionally in multiple layers, with an inner core of hard and brittle carbon steel, forgewelded with a thick ...

Why should you choose hocho knives?

The shape of these knives has developed solely from their intended purpose, which gives them an aesthetic quality not remotely influenced by fashion trends. The light wooden handles, the well-balanced design and the extraordinary sharpness make using Hocho a remarkable experience. ...

What is the hardest Japanese knife?

Aogami Super or Blue Paper Super Steel is said the hardest for Japanese traditional style kitchen knives. its hardness is approx.65~67 HRC, which provides quite excellent edge retention. 4.What Japanese town is famous for knives? ...

What does hocho mean in Japanese?

"Hocho" is the word that represents kitchen knives in Japanese. The Hocho is thought the most important tool for professional and amateur cooks. Japan has developed the aesthetics of food preparation like no other country, with the Hocho. ...

Why do Japanese cooks use a hocho?

The Hocho is thought the most important tool for professional and amateur cooks. Japan has developed the aesthetics of food preparation like no other country, with the Hocho. Using the Hocho, the chef celebrates the art of cutting, which makes the preparation of fine fish and delicate vegetables a feast for the eyes. ...