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Knife, Nakagoshi Hocho, Gyuto, Fish and Meat, Dual Bevel, 3 Layers, Blade 145 x 2.1mm, Overall 280mm, 80 gms, #719484

Nakagoshi Hocho These traditional Japanese kitchen knives are handmade by Mr. Satoshi Nakagoshi and his son in his small workshop on the island Shikoku. The water-resistant magnolia wood handles fit securely in the hand. Cutting edge made of White Pape
Item Code: F8077
$ 163.35
+ -

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.

Nakagoshi Hocho

These traditional Japanese kitchen knives are handmade by Mr. Satoshi Nakagoshi and his son in his small workshop on the island Shikoku. The water-resistant magnolia wood handles fit securely in the hand. Cutting edge made of White Paper Steel, not rustproof. Hardness 61 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.

 

 f8070

 Santoku - General Purpose

Double bevel

Blade 170 x 2.1mm

3 layers

Overall 315mm

Weight 150 gms

 

 

Item Code: F8070

 f8071

 Usuba - Vegetable

 

Single RH Bevel

Blade 165 x 3.0mm

2 layers

Overall 300mm

Weight 150 gms

 

 

Item Code: F8071

 f8072

 Sashimi

 

Single RH Bevel

Blade 150 x 3.0mm

2 layers

Overall 300mm

Weight 80 gms

 

 

Item Code: F8072

 f8073

 Sashimi

 

Single RH Bevel

Blade 200 x 3.5mm

2 layers

Overall 345mm

Weight 125 gms


Item Code: F8073

 f8074 Sashimi

Single RH Bevel

Blade 270 x 3.5mm

2 layers

Overall 420mm

Weight 210 gms


Item Code: F8074

 f8075

Deba

 

Single RH Bevel

Blade 180 x 8.0mm

2 layers

Overall 330mm

Weight 330 gms


Item Code: F8075

 f8076

Gyuto -Fish & Meat

 

Double Bevel

Blade 115 x 2.1mm

3 layers

Overall 235mm

Weight 60 gms


Item Code: F8076


 f8077

Gyuto -Fish & Meat

 

Double Bevel

Blade 145 x 2.1mm

3 layers

Overall 280mm

Weight 80 gms


Item Code: F8077

 f8078 Set of 3 - Santoko, Usuba, 345mm Sashimi

 

In Wooden case

Item Code: F8078

Specifications

Size/weight/qty Gyuto

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