Knivar Info

We make the saws, We make the machines, Since 1907 in Japan

Japanese Knives

The art of presenting food has been refined further in Japanese culture than any other. The most important tool is the Knife - the hand-forged knife. Japanese chefs practice their art to perfection using these traditional knives, slicing and dicing delicate fish and vegetables into stunning feasts for the eyes.

The razor-sharp cutting edges slice food without damaging its structure, thereby preserving its appearance and natural flavor.

Blade

The blades are forged by traditional methods, that laminate multiple layers of hard carbon steel and soft wrought iron.
The process of laminating the steel, though time-consuming, allows an optimal balance between hardness (sharpen ability) and durability (edge life) to be attained. It is the same method which is used to make the Samurai sword.

The knife’s design, like that of the Samurai sword, is solely based on function, giving it a timeless elegance which has not been influenced by modern trends.

The ergonomic wooden handles, superb balance and extraordinary sharpness of Hocho knives make working with them a true pleasure.

Production Steps
Wrought Iron (soft, not hardenable) Carbon Steel (hard, fine structure) Lamination (Forge-welding the carbon steel and the wrought iron) Forging the tang Forging the blade Coarse grinding. Fine grinding, hardening and annealing. Sharpening, finishing and mounting the blade.

Japanese Knives - Plase note

Japanese knives should be regularly sharpened and finished using fine-grit waterstones. We recommend use of the stones Shapton . Sharpening can be accomplished in a relatively short amount of time, due to the layered structure of the blades and the minimal amount of burr raised. Detailed instructions are provided with each knife. Whetting steels, mechanical sharpening machines and dry grinding wheels are not recommended for sharpening.

Hocho are, in themselves, an expression of Japanese culture’s respect for fine materials and cuisine. They must therefore be treated more carefully than mass-manufactured knives.

The carbon steel used is unalloyed in order to maximize sharpness, meaning that it may oxidize in a humid environment. The black discoloration which forms can be removed by sharpening.

It is important to differentiate between single-bevel and double-bevel blades. In Japan, chefs traditionally favor single-bevel knives, as they allow more precise cuts to be made. The double-bevel design is mainly used in multi-purpose knives.

Instructions for Use:

Always use a wood or plastic cutting board.

Cut using a pull stroke with light downward pressure.

Do not apply any bending or impact stress to the blade.

Always rinse the knife off with warm water. Lightly wipe the blade with oil if necessary. Never put it in a dishwasher!

Store knives separately in a dry place, e.g. in a wooden knife block. The cutting edge should not come in contact with other knives or hard objects.

To improve function and facilitate sharpening, Hocho do not have a hand guard. Please take additional care to avoid the sharp edge corner at the heel of the blade.

"It goes without saying that the use of high-quality Japanese knives refines the art of cooking itself. Our cuisine would improve considerably if everyone began making use of such knives."

Sharpening

Japanese knife should be sharpened and finished by hand using fine-pored waterstones. Place the water-soaked stone on a non-slip surface. Hold the blade diagonally to the stone and move it back and forth across the length of the stone.

Apply equal pressure in both directions and keep the bevel angle (the blade’s angle in relation to the surface of the stone) constant between 12° and 16° depending on the demands placed on the knife. Use a fine grit stone to finish the blade. Move the blade only in the direction of the cutting edge. If desired, a micro-bevel (approx. 16° - 25°) may be added at this point to reduce the risk of chipping the blade. As the edge gets sharper, reduce the pressure applied to the blade to produce the best results.

Sharpening Service

Sharpening knives on a Japanese waterstone.

If sharpening is not your favorite pastime, we will gladly do the job for you. Our experienced professionals will sharpen any knife, chisel, plane blade, gouge, pair of scissors, etc. in a precise and careful manner with waterstones. Simply send your tool along with any special grinding instructions to our address and we will return it within a few days. We charge for materials and labor at actual cost. Please contact us for any questions.

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Telefon:	(0046) 155-242000
E-post:	lasse@nakaya.nu

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