Japanese Knives Goldenhocho| Narita Corporation

The Knife Gilded with Gold

"New Japanese traditional crafts gilded shining in gold" Through the fusion between the Sakai Hocho or Japanese blades produced in Sakai gaining worldwide recognition and eternally-shining gold, the status of this knife that used to be the mere cooking tools in the past has been now upgraded to be incorporated into the realm of the work of art. And the knives are the crafted products with which you can enhance the excitement of your customers, while you are showing them the scene of your cooking.

The gold with eternal shine, Echizen washi (handmade Japanese papers manufactured in the former Echizen province) and sumi (black ink) produced in the Nara region of Japan that will remain even after more than 1000 years pass, as well as the Sakai Hocho or Japanese blades produced in Sakai which can cut up all the evils.
This is ideal for your gift to your precious ones as well as for your collection, or you can actually use these as cooking tools as well.

The Deba

The knife with weight and thickness which you can chop all things with" This knife has been mainly used for cutting or filleting fishes, but today it is used for cutting meat as well. You can even chop the hard parts such as fish bones, without impacting the sharpness of the knife at all. Thick and heavy edge is attached to this knife so that the edge of the knife will not get nicked even when a force is exerted.

The Edo Usuba

The knife with a sharp blade for chopping vegetable fibers" This knife is suited for chopping vegetables. The usuba Hocho or thin-bladed knife is made relatively thin and allows you to chop vegetable fibers without cracking them. So the vegetables are sliced beautifully and also palatable. When a blade of the knife is made thinner, the blade gets fragile. But making the shape of this knife be rectangular increases the durability. This knife was popular with Japanese cooks in Edo (Tokyo in the old days).

The Yanagiba

The knife which can create beautiful sashimi or fresh slices of raw fish" To keep the cut end surface beautiful and fresh when you prepare sashimi, it is necessary to slice in a single motion pulling toward one direction - this knife is made for preparing Sashimi dishes. The knife is the longest one among the knives being manufactured in Japan. Most of the chefs working on preparing sashimi use the Yanagiba.

The Takohiki

The legendary fish-slicing knife for preparing sashimi" Similar to the Yanagiba, this knife is used for preparing sashimi. This knife is characterized by the cutting edge virtually dead straight to the squared end. The Takohiki or long, thin-bladed knife is designed to slice in a single motion pulling in such way that the cutting edge of the knife must be parallel to the chopping board. These days, even first-class chefs feel difficulty in managing this knife.

The Kamagata Style Variation Usuba

"The knife admired by Kyoto chefs" Similar to "the usuba Hocho or thin-bladed knife", this knife is suited for chopping vegetables. Kyoto is the place famous for vegetable cuisines where there is much opportunity to chop vegetables. This knife is suited for practicing complex cutting technique. With the cutting edge finely ground the knife is easy to use as well as versatile. At the same time due to these features, if you handle this knife carelessly, that may cause the edge of the blade to be chipped. This knife is so delicate that only first-class chefs can handle.

The Bunka Hocho

Highly versatile knife which can handle all the ingredients" This knife is also known and described as the santoku (translated as "three virtues") knife. It can be used for any cooking ingredients including meat, fish and vegetables. The cutting edge of the knife is not sharply pointed as the Deba, but it is designed to slice, dice and mince. The blade is not delicately thin as the Usuba and is not so much thick as the Deba these features also make it suitable for cutting or slicing vegetables.