Traditional HOCHO knives have been used by generations of Japanese chefs. Blade is made of finely crafted carbon steel forged in several layers. Carbon steel is known for its sharpness though brittle. It is not recommended to cut hard frozen food and not mixed in storage with other metal utensils unless kept in its wood sheath. Sharpening is with fine Japanese whetstone mesh 1000 – 6000 and not with sharpening steel or grinding wheel.
Store dry as will rust with moisture. Recommended to oil with Camelia oil in prolong storage.
