Life with the Hocho ( Japanese kitchen knife )

Fish is often the centrepiece of a Japanese meal. Since Japan consists of hundreds of islands, it is not surprising that the Japanese diet centres around seafood. This happens to be a healthy arrangement, as fish is much healthier than meat, i.e. beef, pork, lamb etc. which contain large amounts of fat (of the bad variety) and do little to aid digestion.

Fish is a low fat and/or good fat source of protein, essential for the healthy growth and maintenance of muscles and body tissues.Fish is a good source of Vitamins helping to maintain healthy nerve tissues, strong bones and teeth and a glowing complexion.

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.

Price: $850 $650

OTOKO three piece set OTOKO Deba bocho( pointed carving knife ) Use: fish , chicken , meat Size: 180mm Material: Yasugi steel Clasp: A water buffalo OTOKO Sashimi hocho( Sashimi knife ) Use: Sashimi , fish , seafoods Size: 240mm Material: Special steel Clasp: A water buffalo OTOKO Aji bocho ( Small fish knife ) Use: fish (Small) Size: 105mm Material: Special steel Clasp: A water buffalo

OTOKO three piece set 3 sets of the high-quality " OTOKO kitchen knife " $200 discount With the storing case of paulownia

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Deba hocho (pointed carving knife) are Japanese style kitchen carvers used to cut fish, but also chicken and meat. There are different sizes up to a length of 30 cm (12 inches). The deba hocho first appeared during the Edo period in Sakai.


Yanagi ba (willow blade), and fugu hiki (pufferfish-puller) are long thin knives used in the Japanese kitchen, belonging to the group of Sashimi hocho (Sashimi [raw fish] hocho [knife]) to prepare sashimi, sliced raw fish and seafood.
Similar to the nakiri bocho, the style differs slightly between Tokyo and Osaka. In Osaka, the yanagi ba has a pointed end, whereas in Tokyo the tako hiki has a rectangular end. The tako hiki is usually used to prepare octopus. A fugu hiki is similar to the yanagi ba, except that the blade is thinner and more flexible. As the name indicates, the fugu hiki is traditionally used to slice very thin fugu sashimi.
The length of the knife is suitable to fillet medium sized fish. For very large fish such as tuna longer specialized knives exist, for example the almost two-meter long oroshi hocho, or the slightly shorter hancho hocho.