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Season’s Greetings
December 25, 2016 Topics
We wish you, you and your family and friends a Wonderful Holiday and a very Happy New Year! All the Hocho-Knife staff IMPORT JAPAN.COM, INC. Hocho-Knife Sales Teammport Japan.com,Inc. Florida, USA Kyoto and Hyogo, JAPAN www.hocho-knife.com/
Why do TOP chefs in New York use Japanese knives?
December 24, 2016 Topicsabout HochoJapanese Cuisine
Reuters reported that Mr. Michael Romano, a joint owner of the high-end restaurant in New York “Union Square Cafe”, reveals that many top chefs use Wa-bocho or Japanese traditional style kitchen knives. The restaurant has been awarded “No.1 Favorite New York Restaurant” by Zagat Survey in 2008, “Best of Award of Excellence” by Wine Spectator 2012-2013 and so on. He …
What Knife should Sushi Chef keep?
December 18, 2016 Topics
A beginner sushi chef was looking for his best knife. “I started to work at a sushi restaurant a few weeks ago and I’m really interested in this kind of work now. My question is what knife should I buy or what brand I should hold for a few years, because I want to buy at …
Sushi & Sashimi Knife Special Coverage
December 8, 2016 TopicsBlade Styles
We’re pleased to announce that the special feature page of Sushi / Sashimi knives has been launched. “Sushi Knife” and “Sashimi Knife” refer to “Wa-bocho” or the traditional Japanese style kitchen knives, like “Yanagiba”, “Fuguhiki”, “Deba” and “Usuba(Nakiri)” in a narrow sense. But now they sometimes mean whole Japanese kitchen knives worldwide outside Japan, including Western …
Stylish Damascus, MIYAKO series
December 1, 2016 TopicsDamascus KnivesBrands
“MIYAKO” series, pursuing beautility of chef knife itself, represents the hallmark of Japanese kitchen blades. * The word “MIYAKO” means “the capital” in Japanese. 33 layer Damascus stainless steel is gorgeously used to craft these beautiful cutlery and matte finish is applied after mirror polishing to achieve a subtle luster. The expert’s technique by skilled craftmen …
ISEYA Beautiful Damascus Hammered (Tsuchime) Texture Blades
November 9, 2016 TopicsDamascus Knives
Just announcement. Iseya 33-Layer beautiful Damascus Hammered (Tsuchime) Texture Blades has now limitedly available. This line is very popular because of its popularity, and most type of this series have been out of stock for more than half a year. Thank you for waiting for a long time. But, the stock is very limited, and the …
Japanese Kitchen Knives for King of Sushi
August 20, 2016 TopicsJapanese Cuisine
Tuna, called “Maguro” in Japanese, is the king in Sushi. Of course there are different type in Tuna tribe, and one the tastier and popular is a bluefin tuna or “Kuromaguro”. An adult fish of Kuromaguro normally grows up more than three meter long and 400 kg in weight, that is the biggest tuna in the sea around Japan. …
TSUKIJI Fish Market will end 80-year-long history this autumn
July 19, 2016 TopicsJapanese Cuisine
The Tsukiji Market, called “Japan’s Lively Kitchen”, is the biggest wholesale fish and seafood market in the world. Unfortunately the Tsukiji is scheduled to be re-located to the other area, Toyosu in November 2016. This film is sure to be an enormously valuable account as a sort of film documentary of Tsukiji. https://youtu.be/8mWE1tqVvqI The Tsukiji …
KYOTO – SHORT FILM
July 12, 2016 Topics
This film vividly describes a rich picture of Kyoto. Please find attractive aspects of the historical city that you haven’t known yet.We’re pleased to introduce the excellent film to you. As you know, Kyoto sits at the intersection of ancient and contemporary worlds. Alan Algee and his friends challenged to examine the unique coexistence of cultural preservation and modernity in …
Global media get a taste of Mie ahead of G-7 summit meeting
May 22, 2016 TopicsJapanese Cuisine
A demonstration of manual dexterity by slicing up a large tuna was successfully held for members of the international media who arrived ahead of the Ise-Shima Group of Seven summit, at Mie prefecture in JAPAN.Twenty journalists from 12 nations and regions were invited to the Toba Marche fish and produce market, only a stone’s throw from the summit …
French Chef held Japanese KAISEKI lesson in NY
April 29, 2016 TopicsJapanese Cuisine
David Bouley, one of the leading chefs in NY, held a KAISEKI cooking lesson.He had visited Japan around 1996, and then was seriously attracted by Japanese cuisine.Why did Japanese dish attract him?He mentioned that the cuisine, especially KAISEKI, had been affected French, by the way of how to enjoy the course as well as how …
SAKURA season will come soon in Japan
“Cherry Blossom” or “SAKURA” season will come soon in Japan, from late March until April.The SAKURA are in full bloom with the coming of spring, and you can see the beautiful scenery in amazement.Many people enjoy “Hanami” or cherry-brossom viewing party under a blooming SAKURA. The culture is said to have started during the Nara …
Reasonable Japanese-Traditional-Style Blades, NARIHIRA
February 17, 2016 TopicsBrands
Generally speaking, most of Japanese-style kitchen knives, or Wa-Bocho, are made not by Stainless Steel but by High Carbon Steel that is easy to rust.The NARIHIRA blades are made of well-selected Stainless steel, that realizes good sharpness and durability with Rust-resistance at a reasonable price for Professional use.NARIHIRA series are produced by Fuji Cutlery Co., …
Innovative Japanese Chef in pre-cool JAPAN era
February 3, 2016 TopicsJapanese Cuisine
Hiroshi Nakahara was a famed creative executive chef at Bond Street New York who received quite high point, 25 out of 30 at food category in ZAGAT SURVEY. New York media called him as an artist of Japanese food as well as a comedian!Hiroshi originally came to NY in 1990, and joined forces with Jonathan Morr …
Kyoto experienced the First Snow
January 21, 2016 Topics
Yesterday, the Japanese ancient capital was covered with white color for the first time in this winter. The “Kinkaku-ji” temple looked more beautiful in the snow, and the “Togetsu-kyo” bridge at Arashiyama area appeared in an uniform-tone fantastic scenery.It has been warmer in this season than ever because of global warming, and Kyoto had its first snow 12 …
