Hocho Japanese Knives

"Usuba" variant (vegetables):
- Blade length: 150 mm
- Total length: 300 mm
- Blade thickness: 3.5 mm
- Weight: 120 g
- Finely chopped vegetables

“Santoku” variant (multi-use):
- Blade length: 170 mm
- Total length: 310 mm
- Blade thickness: 3.5 mm
- Weight: 100 g
- Vegetables, fish, meat

Variant “Willow Leaf” (Ko Yanagi):
- Blade length: 120 mm
- Total length: 235 mm
- Blade thickness: 3 mm
- Weight: 55 g
- Precise cuts

"To be minced" variant (Kuri Muki):
- Blade length: 90 mm
- Total length: 205 mm
- Blade thickness: 2.7 mm
- Weight: 65 g
- Finely chop small vegetables

Blade material: 3-ply "Blue Paper Steel" carbon steel (core) with a blackened raw surface
Handle: unvarnished natural wood with a white ox horn ferrule
Forged: in the forge of Master Kajiwara, near the town of Tosa
Each blade is individually signed by the master blacksmith.

Usuba: precise slicing of whole vegetables and roots.
Santoku: versatile cutting tool — vegetables, fish, tender meats.
Willow leaf (Ko Yanagi): delicate details, garnishes, precision.
For mincing (Kuri Muki Hocho): quick mincing of small vegetables.

The Hocho series includes traditional Japanese kitchen knives, forged in the old-fashioned way in the Tosa region by the Kajiwara master craftsman's workshop.

Each knife is crafted with a non-stainless carbon steel blade, left with a raw, blackened forge finish, giving it a unique character and strong aesthetic personality. The blades are formed in three layers, with an extremely sharp "Blue Paper Steel" core that can be finely resharpened.

The handles made of natural, unvarnished wood, fitted with a ferrule of white ox horn, offer a balanced and comfortable grip, true to Japanese traditions.

Each variant is designed for a very specific use in the kitchen — ranging from delicate work with vegetables to versatile cutting of meats and fish — while retaining the sensitivity and exacting standards of a true Japanese handcrafted knife.