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Knife, Kamo Hocho, Gyuto, Fish and Meat, Dual Bevel, Laminated 16 Layers, STAINLESS, Blade 185 x 1.8mm, Overall 325mm, 135gms, #719672

Kamo Hocho The VG-10 steel core is covered by a total of 16 layers of steel, thus creating an interesting Suminagashi pattern. The round sandalwood handle has an interesting red-brown colour and a black stacked wood ferrule. The blacksmith Shiro Kamo w
Item Code: F8157
$ 349.44
+ -

Description

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.

Kamo Hocho

The VG-10 steel core is covered by a total of 16 layers of steel, thus creating an interesting Suminagashi pattern. The round sandalwood handle has an interesting red-brown colour and a black stacked wood ferrule. The blacksmith Shiro Kamo was awarded the title "Master of traditional craft" already at the age of 45 years. The stainless steel blade shows the blacksmith's signature. Hardness 61 HRC, double-bevelled blade.

 

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.

 

 

 f8155

 Santoku - General Purpose

Double bevel

Blade 155 x 2.0mm

16 layers

Stainless

Hardness 61 HRC

Overall 290mm

Weight 117 gms

 

 

Item Code: F8155

 f8156

 Gyuto Fish & Meat

Double bevel

Blade 140 x 2.6mm

16 layers

Stainless

Hardness 61 HRC

Overall 265mm

Weight 75 gms


Item Code: F8156

 f8157 Gyuto Fish & Meat

Double bevel

Blade 185 x 1.8mm

16 layers

Stainless

Hardness 61 HRC

Overall 325mm

Weight 135 gms


Item Code: F8157

 f8158

 Slicer

Double bevel

Blade 215 x 1.5mm

16 layers

Stainless

Hardness 61 HRC

Overall 355mm

Weight 110 gms


Item Code: F8158

 f8159

Usuba - Vegetable

Double bevel

Blade 165 x 1.8mm

16 layers

Stainless

Hardness 61 HRC

Overall 310mm

Weight 170 gms


Item Code: F8159

 f8160

Set of 2 

Santoku & 265mm Gyuto

Item Code: F8160

Specifications

Size/weight/qty Gyuto

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