What is the difference between a Japanese HOCHO kitchen knife and a Western kitchen knife?
Basically, Japanese kitchen knives are edged one side, while Western kitchen knives are edged on both sides of the blade.
Also, Japanese kitchen knives generally use Carbon Steel for their blades because it is very hard, keeps a sharp edge and is easy to sharpen when it does get duller. While Japanese knives do require some maintenance and a bit of getting used to, Japanese SUSHI chefs prefer to use Carbon Steel HOCHO because of their unbeatable sharpness.
It is true that Western kitchen knives may be easier to use from the start, and require less maintenance than Japanese knives, however they are very rarely able to equal a Japanese kitchen knife in terms of precision and sharpness. In recent years, however, some Western knife makers have begun using carbon steels such as VG-10 for their blades, which is a significant advancement.
If you are trying to decide which type of knife to use, we suggest you give both a try. Decide for yourself which knife feels right, and is best suited to your needs.
We would be happy to answer any other questions at: tomo@ash.name
