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Knife, Kuro Ochi Hocho, Usuba, Vegetable, Dual Bevel, 3 Layers, Blade 150 x 3.5mm, Overall 300mm, 140 gms, #719252

Kuro Ochi Hocho The archetype of the Japanese knife. Each of these 3-layered blades, made according to a traditional design, is personally signed by the master blacksmith. The cutting edge of hard blue paper steel (61 HRC) is flanked by tough steel. Th
Item Code: F8096
$ 258.45
+ -

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.

Kuro Ochi Hocho

The archetype of the Japanese knife. Each of these 3-layered blades, made according to a traditional design, is personally signed by the master blacksmith. The cutting edge of hard blue paper steel (61 HRC) is flanked by tough steel. The black-burned surface forms an effective contrast to the ferrule of extremely rare, grained buffalo horn and the handle of natural magnolia wood. Not rustproof, double-bevelled.

 

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.

 

 f8095

 Santoku - General Purpose

Double bevel

Blade 165 x 3.5mm

3 layers

Overall 310mm

Weight 160 gms

 

Item Code: F8095

 f8096

 Usuba - Vegetable

Double bevel

Blade 150 x 3.5mm

3 layers

Overall 300mm

Weight 140 gms

 

Item Code: F8096

 f8097

 Ajikiri - Trimming

Double Bevel

Blade 120 x 3.0mm

3 layers

Overall 235mm

Weight 60 gms

 

Item Code: F8097

 f8098

 Herbs

Double Bevel

Blade 90 x 2.7mm

3 layers

Overall 205mm

Weight 70 gms


Item Code: F8098

 f8099 Set of 2 - Santoku & Usuba

Item Code: F8099

Specifications

Size/weight/qty Usuba

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