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.

Suimon Hocho Sandalwood

The high-contrast blade of Japanese Damascus steel consists of 73 layers in total and has been highly polished with great care. The cutting edge layer is made from a high-alloy SKD11 steel (see below) with a high carbon content for extraordinary sharpness and excellent edge life. The core layer is sandwiched between 36 layers of pure nickel and stainless steel (SUS 410) on both sides, which produces a high-contrast blade pattern as well as high fracture strength and corrosion resistance. The octagonal shape of the sandalwood handle with laminated wood ferrule completes the perfect look of this knife. Signed blade, hardness 63 HRC. Rustproof, double-bevelled.

Steel analysis: 1.6% carbon, 13% chromium, 1% molybdenum, 0.4% vanadium.

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 Stainless Blade 165 x 2.5mm 73 layers Damascus Overall 305mm Weight 130 gms Hardness: HRC 63 Handle: Sandalwood Bolster: Laminated Wood   Item Code: F8112
	Gyuto - Fish & Meat Double bevel Stainless Blade 135 x 2.0mm 73 layers Damascus Overall 260mm Hardness: HRC 63 Handle: Sandalwood Bolster: Laminated Wood Item Code: F8113
	Gyuto - Fish & Meat Double bevel Stainless Blade 185 x 2.0mm 73 layers Damascus Overall 325mm Hardness: HRC 63 Handle: Sandalwood Bolster: Laminated Wood Item Code: F8114
	Usuba - Vegetable Double bevel Stainless Blade 165 x 2.0mm 73 layers Damascus Overall 305mm Hardness: HRC 63 Handle: Sandalwood Bolster: Laminated Wood   Item Code: F8115