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Hōchō, Japanese kitchen knives in Tokyo. A Japanese kitchen knife is a type of kitchen knife used for food preparation. These knives come in many different varieties and are often made using traditional Japanese blacksmithing techniques. They can be made from stainless steel, or hagane, which is the same kind of steel used to make Japanese ...
The term is based on the word "whet", which means to sharpen a blade, [3] [4] not on the word "wet". The verb nowadays to describe the process of using a sharpening stone for a knife is simply to sharpen, but the older term to whet is still sometimes used, though so rare in this sense that it is no longer mentioned in, for example, the Oxford Living Dictionaries.
Aritsugu store in Nishiki Market, Kyoto, Japan Identifying text on an Aritsugu blade. Aritsugu is a Japanese knife and cooking utensil producer and store, founded by Fujiwara Aritsugu in 1560. It is one of the oldest knifemakers in Japan and one of the oldest companies in the World. [1] [2] [3]
The Tokyo National Museum houses the largest number of these national treasures, with 20 of the 122. [4] During the Yayoi period from about 300 BC to 300 AD, iron tools and weapons such as knives, axes, swords or spears, were introduced to Japan from China via the Korean peninsula.
Compared to conventional European knives such as J. A. Henckels or Wüsthof, GLOBAL knives are made from a significantly harder alloy of steel and use a thinner blade. In addition, the cutting edge of the blades are ground at a more shallow 15° angle, which produces a sharper knife that also hold its edge for longer and allows for more accurate work.
Nakiri bōchō and usuba bōchō: vegetable knives for vegetables; Oroshi hocho and hancho hocho: extremely long knives to fillet tuna; Santoku: general purpose knife influenced by European styles; Udon kiri and soba kiri: knife to make udon and soba; Unagisaki hōchō: eel knife