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How to use a Japanese kitchen knife
Part names on a Japanese kitchen knife (hōchō)
Choosing a Japanese kitchen knife
Straight handle and blades
Hold the Japanese kitchen knife (hōchō) so the spine/back of the knife and the butt of the handle is facing you. Look down the knife from the handle and confirm that the handle and blade is in a straight line.
*There many kinds of hōchōs, from all steel, forged iron and steel, carbon steel to stainless steel.
Equal balance of steel used
Observe the front and the back surface of the knife, the boundaries of the forged steel and the iron should be uniform and equal. Choose properly balanced and uniformly forged steel knives. This is one of the important factors when choosing Japanese kitchen knives.
Finish
Carefully examine the chin of the knife and other small details of the knife. The knife should have a uniform or balance finish and/or polish.
How to use
The following diagram gives an example of the different shapes of knives and their uses.
Maintenence
After using, always wash and dry Japanese kitchen knives, even with stainless steel knives. If the hōchō is to be stored for some time, once the knife is completely dry, wipe down the blade with a single drop of oil to prevent it from rusting. For example, leftover tempura oil can also be used to wipe down the blade.
Sharpening
The orthodox method of sharpening a hōchō (Japanese kitchen knife) is to use three different grades of whetstones; rough, medium and fine grades. When your household kitchen knife becomes slightly dull, using a medium grade whetstone to sharpen will still be very effective.
Double-edged blades
The angle of the egde should be approximately 12° (degrees) and each surface should be sharpened with the same amount of sharpening force and motions. Feel the blade edge from time to time, and if burrs form on the edge of the other side of the blade which is being sharpend, then the blade is considered to be sharp. Sharpen the other side to deburr.
Single-edged blades
If the blade has a "shinogi" (ridgeline on the side of the blade), match the angle of the blade edge with the whetstone and sharpen until a few burrs are formed. Then place the back surface flat against the whetstone and lightly sharpen until the burrs have been removed.
1. Wet the whetstone, and then match the angle of the blade edge with the whetshone. Begin sharpening from the base of the blade and use equal amounts of pressure while sharpening. Keep the blade steady, and avoid making circular motions.
2. Next, move to the center of the blade using the same amount of pressure of sharpening throughout the process. Try to maintance the same angle of the blade edge. Once the the center portion of the blade is finished, move onto the end of the blade.
3. Next, for the tip of the blade, only give it the sense of raising the handle of the hōchō ever so slightly (but do not actually force it) and sharpen while writing the letter "J". Once the burrs are removed from the back surface of the blade, you are complete.
| Address | : 3-1 Asahicho2, Sanjo-shi, Niigata 955-8686 |
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Sanjo City Office/955-8686 3-1 Asahicho2, Sanjo-shi, Niigata
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