Tokyo Hōchō-Ki is your definitive guide to Japanese kitchen knives. Explore in-depth articles on knife types (gyuto, santoku, nakiri, yanagiba and more), traditional craftsmanship, sharpening techniques, how to choose the right blade, and the rich blade culture of Tokyo and Japan.
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In-depth articles and guides written by knowledgeable contributors covering every aspect of the topic.
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Whetstone sharpening is a skill every Japanese knife owner should learn. This beginner-friendly guide walks you through...
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Deep dives into every Japanese knife style — gyuto, santoku, nakiri, yanagiba, deba,...
ExploreExplore the artistry behind Japanese blades: forging traditions, steel types (white...
ExploreStep-by-step guides on sharpening stones, honing, proper knife storage, and maintenance...
ExplorePractical advice for choosing the right Japanese kitchen knife — by skill level,...
ExploreDiscover Tokyo's legendary knife districts like Kappabashi, the history of Japanese...
ExploreCutting techniques, food prep methods, and recipes that showcase why the right Japanese...
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