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.

Kuro Ochi Hocho

The archetype of the Japanese knife. Each of these 3-layered blades, made according to a traditional design, is personally signed by the master blacksmith. The cutting edge of hard blue paper steel (61 HRC) is flanked by tough steel. The black-burned surface forms an effective contrast to the ferrule of extremely rare, grained buffalo horn and the handle of natural magnolia wood. Not rustproof, double-bevelled.

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 165 x 3.5mm 3 layers Overall 310mm Weight 160 gms   Item Code: F8095
	Usuba - Vegetable Double bevel Blade 150 x 3.5mm 3 layers Overall 300mm Weight 140 gms   Item Code: F8096
	Ajikiri - Trimming Double Bevel Blade 120 x 3.0mm 3 layers Overall 235mm Weight 60 gms   Item Code: F8097
	Herbs Double Bevel Blade 90 x 2.7mm 3 layers Overall 205mm Weight 70 gms Item Code: F8098
	Set of 2 - Santoku & Usuba Item Code: F8099