Japanese Knives – The Fundamental of Japanese Cooking
Hocho, or Japanese kitchen knives, have a worldwide reputation both for their excellent cutting quality and artistic beauty. Japanese swords first started to be made in Japan in the early Heian period (794-1185) utilizing swordsmith techniques brought over from China and the Korean Peninsula. The oldest “knife” preserved at the Shoso-in (a repository in Nara from the 8th century where a number of many National Treasures are kept) is shaped like a miniature Japanese sword that a samurai would have carried, which suggests their shared origins.
The distinguishing feature of Japanese knives is their razor-sharp edge. While Western knives are sharpened on both sides, traditional Japanese knives are only honed on one, yielding a super-fine edge. Using even a slightly dull knife can discolor food. For this reason, both Japanese and foreign cooks and chefs who pride themselves on such subtleties, keep their Japanese knives razor-sharp, a process which takes a fair bit of time on a regular basis.
In spite of advances in modern-day technology, the techniques used in making kitchen knives have hardly changed since ancient times. Today, just as in the beginning, only a craftsman’s dexterity can be relied upon. Making Japanese knives is far from being a profession that suits mass production.
Japanese knives are traditionally made with a type of carbon steel called hagane, which comes in various gradations. Cutting implements made with hagane can hold an extremely sharp edge, which is why this material was also used to forge samurai swords. However, hagane is a relatively soft steel that’s meant to be maintained regularly; professional chefs sharpen and take care of their knives every day, but a hagane blade that’s not maintained regularly will dull, chip and rust. Stainless steel, on the other hand, is very easy to maintain; it doesn’t rust and holds a sharp edge for long time. A good hagane knife will last at least 20 years, but the user has to maintain it properly.
Interview with Alexandre Thorr - Founder of Aogami Kyoto Japanese Cooking School & Kitchen Knives
Aogami Kyoto is the ultimate destination to have an original “Washoku” Japanese cooking experience as well as deepening your knowledge about Japanese hocho kitchen knives in English or French. Alexandre Thorr, the founder of Aogami Kyoto, talks about his passion for food and why Japanese food culture is so attractive. Aogami Kyoto is the ultimate destination to have an original “Washoku” Japanese cooking experience as well as deepening your knowledge about Japanese hocho kitchen knives in English or French. Alexandre Thorr, the founder of Aogami Kyoto, talks about his passion for food and why Japanese food culture is so attractive.
Having grown up in Lorraine and Alsace, two regions of France with a vivid culinary tradition, and raised in a family of food enthusiasts, Alexandre has always taken for granted that eating and cooking is an essential joy in life. His mother, grandmother and grandaunts are all great cooks and constantly shared their knowledge and recipes with him.
His passion for cooking and eating is serious, however, interestingly, the career he chose to follow first was very different from his personal passion; he worked as a lawyer and a tax specialist both in France and Japan for many years. With the objective of changing career he later took an intensive professional cooking training. “I moved to Japan almost ten years ago and started to live in Kyoto with my Japanese wife, a pastry chef, who is running a pastry & cooking school. In 2018, I launched Aogami Kyoto.”
Since he settled in Japan, Alexandre has spent a considerable amount of time learning about “Washoku” Japanese cuisine and Kyoto traditions. He joined several Japanese cooking schools to hone his skills and acquire new techniques while learning with his mother-in-law more about ingredients and home-made recipes, visited markets and shops, explored izakaya and discussed with chefs about dashi stock preparation.
In addition to learning Japanese cooking, participants can learn about Japanese hocho and its cutting techniques through Alexandre’s deep knowledge and experiences. Not only has he learned how to use them, his curiosity made him visit time-honored hocho production areas in Japan, such as Seki in Gifu and Sakai in Osaka.
Through watching shokunin craftsmen’s works in the studio and engaging in conversations with them, his knowledge and passion for Japanese hocho and cooking grew even deeper.
“Which hocho you choose and how to use it affects the final taste and appearance of the dishes. Cutting food with a sharp hocho is not only meant to make food easier to eat but also to improve flavor and preserve ‘umami’,” Alexandre confirms. It is true that maintaining a hocho requires time and knowledge, however, the longer you take and cherish a hocho, the more it becomes the only one hocho for you through the years.
Join Alexandre’s class at Aogami Kyoto and let him share his experiences, knowledge and passion for Japanese cooking and hocho. Participants will discover full knowledge of local ingredients, how to cook several typical delicious dishes, and how to use and maintain hocho after his intimate and educational class.
