Process of making Hocho Japanese knife
Hagane-Tsuke
Saki-Tsuke
Yaki-Namashi
Kata-Dachi(cutting) & Reikan Tanren (work iron)
Yaki-Ire(water quenching) and Yaki-Modoshi (tempered)
Togi-Age & E-Tsuke (Sharpening)
- Top Page
- High Grade Tanegashima
- Black style Tanegashima
- Sakai Carving Dragon
by Keijiro Doi - Sakai Blue-2-Steel
by Keijiro Doi - Sakai Aonikou Glossy
by Keijiro Doi - Sakai Honyaki Aonikou
- Sakai Special Custom
- Sakai Damascus
- Grand chef Sp-2
- Sakai Silver-3-steel
- Sashimi Hocho knives
- Takobiki Hocho knives
- Fugubki Hocho knives
- Deba Hocho knives
- Kamagata Hocho knives
- Usuba Hocho knives
- Mukimono Hocho knives
- Chinese knives
- Bread knives
- Japanese Knives set
- Western Knives set
- Toishi (Whetstone)
