Masamoto Sushi Hocho

Masamoto Sushi Hocho is a traditional type of knives for cutting sushi and rolls. Such special Sushi Hocho were used by the chefs of Kansai region, including the chefs of old capital Kyoto and the Emperor residence. Sushi Hocho has a unique form: its blade goes round like the Japanese drum edge with the widest part of the blade just in the middle. This allows to cut even the wide rolls without damaging the beautiful form of sushi. Masamoto Sushi Hocho should be used in one-pull cutting method, with the tip of the blade going first and the one round movement, repeating the form of the blade. This will make the most precise cut and the grains of the rice won’t stick to the knife.

Masamoto Sohonten was founded more than 150 years ago. The founder, Minosuke Matsuzawa, was the first maker in Kanto region (modern Tokyo) to produce Honyaki kitchen knives, the blades that were made by the same technologies that Samurai swords. Masamoto Sohonten is proud to be the very first professional knife store in Tokyo.

Masamoto Sushi Hocho is made from white carbon steel that has pure carbon content without any inclusions, this allows cutting edge to become very sharp and easy to re-sharpen. The forging process called “Hon-gasumi” requires a lot of attention and knowledge of the master, it gives knife the reliability, longevity and a special non-glossy, misty blade top layer. Please kindle note that Sushi Hocho is not supposed to cut frozen products or to be pulled left and right during the cutting, this may cause damage to the blade. We are happy to produce Masamoto Sushi Hocho with the blade of 225 mm at our store. The shipping time from Japan will be within one week. Other sizes of Masamoto Sushi Hocho are available on the personal order.

Blade length: 225 mm

Material: white high-carbon steel

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