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

Toshiro Kandagawa
Toshiro Kandagawa born in 1939 in Kyoto Prefecture in Japan, is a renowned contemporary chef, known primarily for this strict following of classic Japanese cooking styles and disdain for modern and "fusion" cooking.Kandagawa is undoubtedly best-known to American audiences from his involvement with the cult-hit Iron Chef. As a leader of a large faction of chefs who believe in the purity of traditional Japanese cuisine, he rarely entered Kitchen Stadium without a large entourage of other chefs, and often supported apprentices in their challenges of the Iron Chefs. His role in Iron Chef's storylines was the same as a heel in the world of professional wrestling, an aggressive and somewhat bullying persona for the Iron Chefs to contend against. He personally battled the Iron Chefs on several occasions, winning 3 of his 5 battles. (One of those victories was against Iron Chef Koumei Nakamura, who in a storyline point had vowed to retire as an Iron Chef if he lost. True to his word, Nakamura's next battle was his last as a regular Iron Chef.)

Rokusaburo Michiba
Rokusaburo Michiba is a Japanese cuisine chef most notable as the first Iron Chef Japanese on the television series Iron Chef. He was on the show from its inception in 1993 until his retirement on his 65th birthday, January 3, 1996. After his retirement as an Iron Chef, he made sporadic appearances on the show, and producers even dedicated a special 1996 tribute episode to him called The Legend of Michiba. Rokusaburo Michiba originally balked at his blue attire (a samue outfit with a flat cap), but was flattered into wearing it. According to his introduction, Rokusaburo Michiba was once considered a maverick for his philosophy of "there are no borders to ingredients." Although primarily a Japanese chef, Michiba was unafraid of incorporating decidedly non-Japanese elements into his dishes - something that did not sit well with more traditionalist-minded Japanese cuisine chefs. Indeed, in his first battle against French cuisine-trained Kobayakawa Yousei, Michiba was given a theme ingredient virtually foreign to Japanese cuisine: foie gras. Michiba was declared the winner. In fact, of his outstanding career win-loss record of thirty-two wins, five losses, and one tie, he, arguably, can take some personal and professional satisfaction that his record against the traditionalists is a fine ten wins and one loss.

Tomitoku Syu
Tomitoku Syu is a master of Chinese food which is the most famous in Japan.A cook of a popular name : the flame.

BISTRO SMAP
BISTRO SMAP is a corner in " SMAP x SMAP " of Fuji TV. SMAP is Japanese cooking TV show of the highest ratings.This receives high needs assessment to the person who is not interested in cooking from a professional cook.