HOUCHO- THE JAPANESE TRADITION
The fact that the Houcho kitchen knives have such quality and are magnificent partners in the kitchen, is not a mere coincidence. They are manufactured in accordance with ancient Japanese traditions. 700 years of fine craftsmanship and development lie behind the sharpness and function. The Knife Blade- The stainless steel blades are razor sharp. The unique skill of heat treatment and grinding, and edging gives the knife the best possible function.
The blades of this series of knives are made of VG-10 steel and are hardened to 61-62 HRC. Due to 69 layers of forged Damascus steel, the knives have a beautiful appearance, and the layers also protect the cutting edge from damage and corrosion. Hard steel VG-10 allows the knife to cut elegantly and thanks to its properties extend the life of the knife until the next sharpening. The material of knife handle is made of high-quality food-grade ABS resin, it is an environmentally friendly and completely safe material for health. It is especially practical in conditions of active daily use of a knife in the kitchen. It is not impregnated with odors, is simply washed, unlike wood, and is not affected by water. The ergonomic handle of the Damascus series knives, made in the European style, makes it equally convenient to use the knives for both professionals and everyday use in the home kitchen.
Take good care of your Houcho- We strongly recommend hand-washing and hand-drying of the knife directly after use. For protecting the sharpness, never cut deep-frozen foodstuffs or thick fish bones except when using the Houcho Deba- fish bone knife, and never use it over oven flame. This will keep the blade sharp much longer. And this will not make the blade and the handle discolored
SANTOKU (San – 3 & Toku – benefit):This is the classic Japanese chef’s knife. It is flat from the handle end for about ½ way to the tip and then gently curves to a point. It is ideal for straight vertical chopping, horizontal slicing and roll cutting.Function – Multi-purpose chef knife. For Slicing, Dicing and Mincing of vegetables, meat and fish.Normal length – 165mm to 180mm (smaller 140mm are available in a few collections)Tip: The 170mm/180mm is the most popular multipurpose knife.