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 - steel 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.

Bear in mind that quality edge tools in woodworking and gardening use high carbon or tool steel for their cutting edges and it is a largely unavoidable trade off that this steel will rust.

In the kitchen so called stainless 'steel' - critics don't accept it as steel at all - has 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.

Hocho Deluxe

The forging of knives has always had a strongly mystical cultural history. This is the only explanation for the fact that the products are often enhanced way beyond their actual utility. The passionate search for perfection characterised by the Samurai sword blacksmiths can still be found in certain blacksmiths today. One of them is Yoshikazu Tanaka where these perfectly formed Hochos are created. He joins multiply folded, high-purity carbon steel with a cutting edge of Blue Paper Steel to make exceptional blades with a hardness of 61 HRC. The result persuades with a classical wave pattern on the wide side of the blade and a breathtaking sharp cutting edge. The octagonal shaped handle is made of Macassar Ebony, a very dense, non-fading and ageing resistant exotic wood is completed with a buffalo horn ferrule. The blade comprises 15 layers in total with a right-bevel, not rustproof.

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.

	Deba Deluxe Single RH bevel Blade 185 x 7.0mm 15 layers Overall 340mm Weight 370gms Item Code: F8020
	Usuba Deluxe Single RH Bevel Blade 170 x 3.7mm 15 layers Overall 325mm Weight 225 gms Item Code: F8021
	Sashimi Deluxe Single RH Bevel Blade 290 x 3.2mm 15 layers Overall 325mm Weight 235gms Item Code: F8022