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Hontan Seikon Dojo Professional Right-Handed Sashimi Hocho - 300mm

Hontan Seikon Dojo Professional Right-Handed Sashimi Hocho - 300mm
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product description

Related Products:
Kobayashi Hontan Seikon Dojo
Carbon Steel
Fixed Blade Knives
Artisan Made
Blade Style - Hon Kasumi Style
Buffalo Horn
Carbon Steel - Blue #2 (Aogami)
Japanese/Asian Knives
Sashimi Hocho
Single Bevel
Wood - Ho Wood

Product Description for Hontan Seikon Dojo Professional Right-Handed Sashimi Hocho - 300mm

Maker: Kobayashi (click to see more by this maker)
Item num: 83791
Blade length: 11.80 in.
Total length: 17.75 in.
Blade width: 1.46 in.
Blade thickness: 0.16 in.
Item weight: 7.76 oz.
Shipment weight: 11.36 oz.
Blade: Single bevel blue steel #2 (aogami) carbon steel forge-welded to mild steel for an extremely hard (61-63 Rc) cutting edge that will be easy to maintain
Bolster: Buffalo horn
Handle: Ho wood
Description: Sashimi Hocho are used for slicing the raw fish (Sashimi) traditionally served by the Japanese. Also suitable for fine slicing of other meats. Both the handle and the blade are created specifically for right-handed use.
Traditional Japanese chef's knives differ from European styled knives in that they are sharpened with a bevel on only one side. The opposite side is slightly hollowed. Consequently, these knives can be honed to a sharper edge than can double bevel knives.
The professional level blade is forged using the Hon Kasumi technique -- a forging process which creates the misty appearance at the lamination line between the two kinds of metal. These blades are hand forged from a combination of hard Aogami Hagane 'blue steel' forge-welded to a piece of Jigane mild steel. The most exacting standards as well as considerable time are required for this type of forge work. After forging, each blade is individually tempered to Rockwell 61-63 (very hard!) leaving a razor edge that is very easy to keep sharp.
Availability: Not currently available

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