Hocho knives

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What's the origin of the word? Those are three common Japanese knives used in home meal preparation. A nakiri-bocho is more oriented to vegetables and also usually used at home. Sashimi-bocho , deba-bocho , usuba-bocho are traditional Japanese knives that are used by chefs and specialists as well as we mere mortals. Hold right there.

Hocho knives

By selecting the settings and clicking on "Save settings", you give us your consent for us to use the selected cookies and technologies and the associated data processing in accordance with Art. When cookies and similar technologies are used, data may also be processed in countries that are not part of the European Economic Area. You can find more information in our Data Privacy Policy. Expert knowledge. Tools reflect the state of our culture. The tools we use to cut food, for example, don't just say something about our cooking culture - but the quality of their blades, their refined shape and the effort that was put into their manufacture reflect our respect for what nature provides. Japan has cultivated the aesthetics of food preparation like no other country, with the Hocho - the handforged knife - being the most important tool. With it, the cook celebrates the art of cutting, which makes the preparation of fine fish and delicate vegetables a feast for the eyes. The razorsharp cut doesn't crush the cells, the juice is retained, and the natural flavour of the foods comes into its own. The blades are forged traditionally in multiple layers, with hard carbon steel forgewelded with tough iron. Only this elaborate procedure ensures an optimum synthesis of breaking strength and ultimate sharpness. In this respect, Hocho clearly show their relation to the Samurai sword. The shape of these knives has developed solely from their intended purpose, which gives them an aesthetic quality not remotely influenced by fashion trends.

Slim blade in the shape of a willow leaf or Katana sword. Slim blades for intricate tasks, hocho knives, pull or push cuts. The passionate search for perfection

Working with famous blacksmiths like Yamatsuka and Itsuo Doi, Sakai Takayuki never fails to surprise professionals with extreme blade sharpness, high-edge retention, and outstanding blade designs. More than just a knife manufacturing company, Tojiro forges professional knives for various uses, meeting the needs of culinary experts. Working in the city of Tsubame, Niigata prefecture, Tojiro professionalizes at all the metal work required to make quality blades. Comfortable grips and premium quality handle materials is what makes Tojiro knives spectacular. Forging quality knives from precious, high-end steel, Tamahagane knives are made in Niigata and are well-known for the extreme level of steel purity forged through the authentic Japanese traditional techniques only found in this exceptional line of knife series. The extraordinary design, supreme quality, and blade sharpness makes Misono among the most valued brands for professional use. The distinct designs and brilliant knife performance marks Glestain one of the most unique knife brands for multi-purposes that come with comfortable handles, perfect blade balance, and spectacular features to never be forgotten.

The Japanese Hocho knife represents the pinnacle of Japanese knife-making traditions. Renowned globally for their unparalleled sharpness, durability, and precision, Hocho knives have become an indispensable tool for professional chefs and home cooks alike. Hocho knives share a long and illustrious past with the famed samurai swords of ancient Japan. While the earliest origins are unclear, Hocho knives emerged as an extension of sword-making techniques passed down through generations of skilled blacksmiths. The traditional forging processes behind these knives exemplify the meticulous craftsmanship involved. Honyaki knives are forged from a single piece of premium steel, creating a hard, sharp edge. Kasumi knives blend two types of steel through forge welding—extremely hard cutting steel and softer, more durable steel. This innovative technique allowed Japanese knifemakers to create durable yet sharp blades.

Hocho knives

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Like a lot of Japanese culture we have to look to China for the back story. With the craftsmanship he values, the product of extraordinary knives is always guaranteed. Shirakaba Hocho, Santoku, All-purpose Knife. Go to category Tools. Tanganryu Hocho, Stainless Range A perfect combination of modern design and traditional blade form. Allow Neocom Produktberater Integration. Contrary to some advertising claims, even the best knife will not stay sharp forever. Product Categories. The combination of the traditional ways with modern innovation of blade forging makes Kanetsune a brand that truly lived up to its founder and blacksmith, Kanetsune Seki who started his crafts in the capital of Seki, Japan. Hayashi Hocho - with or without sheathes Light and elegant aesthetically pleasing knife with a twelve-layer blade from Suminagashi steel.

With the ads and offers all over the place, shopping for high-quality Japanese knives might be a bit overwhelming, especially for beginners.

Wood Finishing. Chisel - Carving.. Login or. Which to Buy? Marker that the modal box should remain closed. Iseya manufactures the finest and most creative kitchen knives in the famous kitchen knife production area of Seki. Hotchkiss and Japanese paper staplers are the stuff of legend. Sojusaku Hocho, Petty, All-purpose Knife. Oukoku-Ryu Hocho, Santoku, all-purpose knife. Widely used Japanese-looking knives from Asian low-wage countries are often only similar in shape to the original Hocho. Fish knife.