Hocho

Japanese chef's knives - generically known as hocho - have an unrivalled reputation for edge quality and retention and jaw droppingly beautiful aesthetics.

There are several manufacturing - or perhaps a better word is making - techniques because the best of these hocho are hand made by master smiths.  The most renowned technique is lamination where a core of multi layered, high carbon, edge holding steel - often referred to as blue paper or white paper - is forged between rust resistant steel cheeks which serve to cushion the hard core steel, rust proof the majority of the surface of the blade and provide a softer layer where the master smith can leave his 'chop' or insignia.

In the kitchen some formulations of so called stainless 'steel' - critics don't accept it as steel at all - have application as an edge steel for some Japanese hocho and it remains a passionate debate as to whether the stainless formulations match their traditional carbon steel counterparts.

Bear in mind that quality edge tools in woodworking, gardening and the kitchen which use high carbon or tool steel for their cutting edges are subject to rust.  A susceptibility to rusting is an unavoidable trade off for the edge taking and holding nature of high carbon steels.

Kamo Hocho

The VG-10 steel core is covered by a total of 16 layers of steel, thus creating an interesting Suminagashi pattern. The round sandalwood handle has an interesting red-brown colour and a black stacked wood ferrule. The blacksmith Shiro Kamo was awarded the title "Master of traditional craft" already at the age of 45 years. The stainless steel blade shows the blacksmith's signature. Hardness 61 HRC, double-bevelled blade.

Stock Note: Not always held in stock.  Please contact us for likely delivery timing. These knives are artisan made and not mass produced.

Care & Maintenence

• See HERE for recommended Japanese water stones for sharpening and honing.
• See HERE for for Keshigomu abrasive rubbing blocks for polishing.
• See HERE for storage and mothballing options.

	Santoku - General Purpose Double bevel Blade 155 x 2.0mm 16 layers Stainless Hardness 61 HRC Overall 290mm Weight 117 gms     Item Code: F8155
	Gyuto Fish & Meat Double bevel Blade 140 x 2.6mm 16 layers Stainless Hardness 61 HRC Overall 265mm Weight 75 gms Item Code: F8156
	Gyuto Fish & Meat Double bevel Blade 185 x 1.8mm 16 layers Stainless Hardness 61 HRC Overall 325mm Weight 135 gms Item Code: F8157
	Slicer Double bevel Blade 215 x 1.5mm 16 layers Stainless Hardness 61 HRC Overall 355mm Weight 110 gms Item Code: F8158
	Usuba - Vegetable Double bevel Blade 165 x 1.8mm 16 layers Stainless Hardness 61 HRC Overall 310mm Weight 170 gms Item Code: F8159
	Set of 2  Santoku & 265mm Gyuto Item Code: F8160