Japanese Kitchen Knife - Traditional Hocho - Sashimi Fish - 270mm
Japanese Kitchen Knife - Traditional Hocho - Sashimi Fish - 270mm
£169.95
inc. vat
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Key Features

  • Ideal in the filleting and preparation of large fish
  • White paper steel blade; the purest of carbon steel from Japan
  • Hand forged by a fourth generation master blacksmith
  • Traditional Japanese magnolia handle with a buffalo horn ferrule
  • Blade and tang are forged as a single piece
  • Superior strength over any western blade, pure carbon steel with no additives
  • Ultra thin, sharp blade will cut under its own weight
  • Made in Japan : Not rust proof

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Bundles

Total: £217.80inc. vat
This Item: Japanese Kitchen Knife - Traditional Hocho - Sashimi Fish - 270mm
£169.95
Total: £209.85inc. vat
This Item: Japanese Kitchen Knife - Traditional Hocho - Sashimi Fish - 270mm
£169.95

Product Details

Ideal in the filleting and preparation of large fish, this sashimi knife cuts with a pulling stroke and is also very good for carving cooked meats such as ham. Uninfluenced by Western styling and manufacturing methods, these traditional Japanese hocho will bring a truly authentic touch of Japanese culture to any kitchen.

The blades are hand forged from two layers of metal; a white paper steel back, which forms the cutting edge, and a softer iron forge welded over the top. The white paper steel is perfect for cutting tools such as knives as it is made from a very pure iron ore with carbon added to it and nothing else. This purity gives the steel a very fine structure and allows it to be hardened to a degree far higher than other steels. The harder and finer it is, the sharper an edge the steel will take and the more durable the edge will be. The softer iron acts like a shock absorber, protecting the hard steel from knocks and jolts that could otherwise chip or crack it.

These knives are single bevelled for right handed use and the backs of the knives are hollow ground for more efficient flattening and sharpening. Traditionally, professional chef's knives are single bevelled the suit the handedness of the user. The tang is formed as an integral part of the blade and sits deeply in the shaped magnolia wood handle. A polished buffalo horn ferrule gives support to the handle and blade. These are beautifully balanced knives in use and perform effortlessly, slicing, cutting and chopping through even very tough food. A serious selection of knives for the serious chef or knife connoisseur.

These have to be the epitome of traditional Japanese kitchen knives. Made using traditional hand forging processes from only two layers of steel, the cutting edge is white paper steel which is a very pure carbon steel that is not only exceptionally hard but also has a very fine structure to it. This structure allows it to be sharpened to a razor sharp edge. Over the top a softer steel gives support to the super hard cutting edge. Traditionally, knives were bevelled on one side only for either left or right handed use and this range is no exception. Each knife is engraved with the name of the master blacksmith who created it and features a magnolia wood handle and horn ferrule. Japanese kitchen knives are some of the finest knives you can buy. The cutting edges are made from much harder steel than European kitchen knives allowing them to take a finer, sharper edge. A sharp knife is far safer to use than a dull one as it does not require any force from the user when cutting; it should cut under its own weight alone. These knives, both western and traditional Japanese styles, are all made from the finest steels and feature solid or laminated wooden handles.

Made in Japan. Not rust proof.

Age Restricted Product - It is illegal for anyone under the age of 18 to purchase and take delivery of this product. By placing an order for this product and ticking the terms and conditions at checkout, you confirm that you are 18 years of age or over.
Ideal in the filleting and preparation of large fish, this sashimi knife cuts with a pulling stroke and is also very good for carving cooked meats such as ham. Uninfluenced by Western styling and manufacturing methods, these traditional Japanese hocho will bring a truly authentic touch of Japanese culture to any kitchen.

The blades are hand forged from two layers of metal; a white paper steel back, which forms the cutting edge, and a softer iron forge welded over the top. The white paper steel is perfect for cutting tools such as knives as it is made from a very pure iron ore with carbon added to it and nothing else. This purity gives the steel a very fine structure and allows it to be hardened to a degree far higher than other steels. The harder and finer it is, the sharper an edge the steel will take and the more durable the edge will be. The softer iron acts like a shock absorber, protecting the hard steel from knocks and jolts that could otherwise chip or crack it.

These knives are single bevelled for right handed use and the backs of the knives are hollow ground for more efficient flattening and sharpening. Traditionally, professional chef's knives are single bevelled the suit the handedness of the user. The tang is formed as an integral part of the blade and sits deeply in the shaped magnolia wood handle. A polished buffalo horn ferrule gives support to the handle and blade. These are beautifully balanced knives in use and perform effortlessly, slicing, cutting and chopping through even very tough food. A serious selection of knives for the serious chef or knife connoisseur.

These have to be the epitome of traditional Japanese kitchen knives. Made using traditional hand forging processes from only two layers of steel, the cutting edge is white paper steel which is a very pure carbon steel that is not only exceptionally hard but also has a very fine structure to it. This structure allows it to be sharpened to a razor sharp edge. Over the top a softer steel gives support to the super hard cutting edge. Traditionally, knives were bevelled on one side only for either left or right handed use and this range is no exception. Each knife is engraved with the name of the master blacksmith who created it and features a magnolia wood handle and horn ferrule. Japanese kitchen knives are some of the finest knives you can buy. The cutting edges are made from much harder steel than European kitchen knives allowing them to take a finer, sharper edge. A sharp knife is far safer to use than a dull one as it does not require any force from the user when cutting; it should cut under its own weight alone. These knives, both western and traditional Japanese styles, are all made from the finest steels and feature solid or laminated wooden handles.

Made in Japan. Not rust proof.

Age Restricted Product - It is illegal for anyone under the age of 18 to purchase and take delivery of this product. By placing an order for this product and ticking the terms and conditions at checkout, you confirm that you are 18 years of age or over.

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Specifications

Blade Thickness 4.3mm
Brand Rutlands
Country of Origin Japan
Overall Length 415mm
Weight 195g

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Japanese Kitchen Knife - Traditional Hocho - Sashimi Fish - 270mm

Rutlands
Part No. JP1125
£169.95 inc. vat

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