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.

Hayashi Hocho - with or without sheathes
Light and elegant aesthetically pleasing knife with a twelve-layer blade from Suminagashi steel. The blade is grounded very thin and allows you to cut very fine. The handles are made of water-resistant magnolia wood with ferrules of glue-laminated exotic wood. Cutting edge of White Paper Steel with a hardness of 60 HRC. Not rustproof, bevelled on both sides.

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 2.5mm 12 layers Overall 300mm Weight 140 gms With Sheath Item Code: F8060
	Gyuto - Fish & Meat   Double Bevel Blade 145 x 2.5mm 12 layers Overall 285mm Weight 90 gms With Sheath Item Code: F8061
	Usuba - Vegetable   Double Bevel Blade 165 x 2.5mm 12 layers Overall 300mm Weight 140 gms With Sheath Item Code: F8062
	Set of 3 - Santoko, Gyuto, Usuba With sheaths Item Code: F8063
	Santoku - General Purpose   Double bevel Blade 165 x 2.5mm 12 layers Overall 300mm Weight 140 gms Without Sheath Item Code: F8064
	Gyuto - Fish & Meat   Double Bevel Blade 145 x 2.5mm 12 layers Overall 285mm Weight 90 gms Without Sheath Item Code: F8065
	Usuba - Vegetable   Double Bevel Blade 165 x 2.5mm 12 layers Overall 300mm Weight 140 gms Without Sheath Item Code: F8066
	Set of 3 - Santoko, Gyuto, Usuba Without sheaths   Item Code: F8067