Latest Articles

All of our Hocho are hand-forged by master knife makers. Special, expensive forging techniques known as "Hon Kasumi" and "Hon Yaki" ensure our Hocho will take and hold an edge impossible to obtain with any Western made knife. With care in handling and sharpening, the cutting qualities of your Hocho will continue to improve over the years.

Read More >

In traditional sword care, the Uchiko ball is used as part of a regimen of inspection and long-term care of a sword before it is put into storage, while in storage, or after use. In this case, storage refers to a sword or blade not in everyday use. 

Read More >

Our kitchen knives are high quality tools and should only be used for cutting food items. Bone and shells should be avoided. If you intend to cut relatively hard foods such as winter squash, please re-sharpen the blade in the following manner. 

Read More >

Top of Page