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.

Zuika Hocho

These Japanese Hocho from the historic Gihei house are forged from one of the world's hardest steel blades. The centre cutting layer is made of premium powder steel ZDP-189 from Hitachi, which provides extreme sharpness and durability due to the very high carbon content of 3%. The knives' 20% chromium content makes them rustproof and easy to clean. The extremely hard cutting steel is covered by two tougher stainless steel layers (SUS405), making the knife highly break-resistant. The octagonal handle made from Japanese Zelkove has a wonderful yellow-brown colour and is rounded off by a buffalo horn ferrule. The knives have a double-bevelled signature-labelled blade. Hardness, 66 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.

	Santoku - General Purpose Double bevel Rustproof Blade 160 x 2.0mm 1 layer Powder Metallurgy Steel Hardness 66 HRC Overall 30mm In wooden box   Item Code: F8138
	Gyuto - Fish & Meat Double bevel Rustproof Blade 170 x 1.8mm 1 layer Powder Metallurgy Steel Hardness 62 HRC Overall 305mm In wooden box Item Code: F8139
	Usuba - Vegetable Double bevel Rustproof Blade 210 x 2.0mm 1 layer Powder Metallurgy Steel Hardness 62 HRC Overall 345mm In wooden box   Item Code: F8140