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Japanese KnivesKITCHEN QUALITY STARTS WITH CUTTING!Japanese knivesJapan has cultivated the aesthetics of foodpreparation like no other country, with theHocho - the handforged knife - being themost important tool. The razor-sharp cutdoes not crush the cells, the juice is retained,and the natural flavour of the foodscomes into its own.Only this elaborate procedure ensures anoptimum synthesis of breaking strengthand ultimate sharpness. The shape of theseknives has developed solely from their intendedpurpose, which gives them an aestheticquality not remotely influenced by fashiontrends.The light wooden handles, the well-balanceddesign and the extraordinary sharpness makeusing Hocho a remarkable experience.More than 35 years‘ import experience, thebest contacts to leading Japanese forges and,last but not least, a 3-year warranty are yourguarantee of quality for the blades.Iron (soft, resilient)Carbon steel (hard)The blades are forged traditionally in multiplelayers, with hard carbon steel forge-weldedwith tough iron.Knives typesBenefits of using japanese knivesSantokuAll-purpose knife for meat, fish and vegetables(Santoku = the three virtues). Wide blade forgood guidance along the finger knuckles.gyutoVersatile cooking knife for cutting up,filleting and preparing meat and fish. Slimblades for intricate tasks, pull or push cuts.UsubaVegetable knife with straight blade for cleancutting on the chopping board; paper-thinslices are no problem, even with ripetomatoes. Wide blade for good guidancealong the finger knuckles.ajikiriFor small fish and for cleaning vegetablesand salads, as well as chopping herbs.SashimiFor cutting and filleting fish or ham witha pull stroke. Slim blade in the shape of awillow leaf or Katana (sword).debaFor cutting fish and light mincing.Thick, wide blade. The back of theblade can be used to chop thin bones.pettySmall all-purpose knife for fruit,peeling and cutting small objects.Our suggestion:As a start, we recommend a Santoku (allpurposeknife) and a Petty (fruit andpeeling kife).*Ultra-sharp cutting for exquisite tasteThe superb taste is achieved by a sharp,clean cut that severs the cells rather thansquashing or crushing them, as a duller blademight. This also means that the food retainsall its flavours. When cutting onions, a sharpblade has the added benefit that only a littlejuice leaks from the cuts - and it is mainlythe essential oils contained in the juice thatbring tears to the eyes.***Minimal cutting effortthey stay sharp longer and arevery easy to sharpenthe blade shapes are wide,the rear cutting edge stays sharp.You can use the full length of the cuttingedge, which is an advantage both forchopping and filleting.how do i recognise a Japanese knife?The visible quality features of originalJapanese knives include:• The traditional form.• They often have a Japanese signature,not a Chinese one.• As Japanese blades are always madeof at least two and usually even threelayers of metal, a wavy border line mustbe visible at the cutting edge.• The so-called Suminagashi pattern - thedamask-like structure of the multi-layersteel - is often imitated in cheap knivesby etching, which becomes apparent atthe latest during sharpening. When buyinga knife, compare two knives of thesame type. The etched pattern is alwaysthe same, while the structure lines ofmultilayer steel are slightly different ineach knife.240