What is "Hocho" of Sakai?

Hocho is a Japanese kitchen knife.The kitchen knife of Sakai has high precision in that. Therefore a knife of Sakai is the tool which a Japanese-style dish needing delicate technology cannot miss. Professional cook of 90% in Japan uses a kitchen knife of Sakai.They are blades with the trust.Now , The handmade blade which succeeded DNA of the SAMURAI is indispensable to the world of professional cooking.

Professional cook using Sakai's knife

Elaborateness MADE IN JAPAN

Much high-quality Japanese cutlery originates from Sakai, the capital of samurai sword manufacturing since the 1300s.

Many blacksmith engaged in the production of kitchen knives at the same time to make a sword. So,Japanese kitchen knives were made from the same carbon steel as katana.

Japanese kitchen knife is the best sharpness same as the sharpness of a Japanese sword being the best.

From a Japanese professional cook to a general user, Japanese cutlery becomes the necessities now.

Zen Style

The Japanese diet includes foods with very low cholesterol content and is practically free from the saturated ( bad ) fats abundantly present in red meat, dairy produce and butter. Instead, the Japanese diet abounds in seafood.

Zazen is the fundamental practice of Zen Buddhism. It is an form of meditation that focusing on living in the moment and being undisturbed by unnecessary thought and attachment. Zazen has helped me relax, remove stress, and deal with stressful situations as they occur.

Cooking knives inspires you to try and cook fancier stuff at home. For men, cooking is a good escape after a long day working, and cooking is nice that if it turns out crap, you can always dump it and go out with no hard feeling.

The skill of a traditional blacksmith's inherited from times of SAMURAI

There are a number of different types of Japanese kitchen knives. The most commonly used types in the Japanese kitchen are the deba bocho (kitchen cleaver), the santoku hocho (all-purpose utility knife), the nakiri bocho and usuba hocho (Japanese vegetable knives), and the tako hiki and yanagi ba (sashimi slicers).