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.

Tadafusa Hocho

The individual traces of the blacksmith’s hammer from this traditional workshop can be seen in the so-called "forged skin" on the 3-layered blade surface. This not only gives the blade a raw, original appearance but also makes it easier to care for, making this double-bevelled knife robust and suitable for daily use. The cutting edge of non-rustproof Blue Paper Steel is perfectly polished and sharpened, the outer layers are of rustproof steel. The glue-laminated, exotic wood ferrule provides an attractive visual contrast to the blades. Hardness 63 HRC.

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.

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	Usuba - Vegetable Single RH Bevel Blade 150 x 3.0mm 2 layers Overall 290mm Weight 135 gms   Item Code: F8081
	Sashimi Double Bevel Blade 165 x 2.8mm 3 layers Overall 305mm Weight 135 gms   Item Code: F8082
	Ajakiri - Trimming Double Bevel Blade 105 x 2.8mm 3 layers Overall 230mm Weight 80 gms Item Code: F8083
	Set of 2 - Santoku & Usuba Item Code: F8084