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.

Tanganryu Hocho, Stainless Range

A perfect combination of modern design and traditional blade form. The damask structure of the lower part of the blade contrasts beautifully with the hammered surface structure of the upper part, which also prevents the cut material from sticking to the blade so easily. The non-riveted round handle of water-resistant linen micarta has an attractive black/grey grain and is set in a polished stainless steel ferrule and hoop. The blade comprises a total of 63 layers of steel, with the cutting edge layer made of VG-10 steel. Double-bevelled, hardness 61 HRC, stainless.

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 170 x 2.0mm 63 layers Overall 305mm Weight 190 gms Item Code: F8050
	Gyuto - Fish & Meat Double Bevel Blade 130 x 2.0mm 63 layers Overall 240mm Weight 75 gms Item Code: F8051
	Gyuto - Fish & Meat Double Bevel Blade 180 x 2.0mm 63 layers Overall 315mm Weight 180 gms Item Code: F8052
	Gyuto - Fish & Meat Double Bevel Blade 215x 2.0mm 63 layers Overall 340mm Weight 190 gms Item Code: F8053
	Usaba - Vegetable Double Bevel Blade 160x 2.0mm 63 layers Overall 290mm Weight 200 gms Item Code: F8054
	2 Piece Set Santoku Item Code: F8050 Gyuto Item Code: F8051 Item Code: F8055
	3 Piece Set Santoku Item Code: F8050 Gyuto Item Code: F8053 Usuba Item Code: F8054   Item Code: F8056