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 style kitchen knives made/designed in Japan, “Gyuto”, “Santoku”, etc. as well as the Wa-bocho.
Originally, all Japanese kitchen knives – Hocho – clearly show their relation to the Samurai sword. The blades are forged traditionally in multiple layers, with an inner core of hard and brittle carbon steel, forgewelded with a thick layer of soft and more ductile iron steel sandwiched around the core so that the hard steel is exposed only at the cutting edge. Only this elaborate procedure ensures an optimum synthesis of breaking strength and ultimate sharpness.
Thank you for reading and best regards,
All the Hocho-Knife staff
“Hocho” represents Made-in-Japan (Sushi / Sashimi) Kitchen Knives,
that is the soul of the cook!