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Topic: Oroshi hocho

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	Japanese Kitchen Knives
		Oroshi hocho (literally: wholesale knife) and hancho hocho (literally: half tool knife) are extremely long highly specialized knives used in Japan to fillet tuna and other large fish.
		The oroshi hocho is the longer blade with a blade length of 150 cm in addition to a 30 cm handle, and can fillet a tuna in a single cut, although usually two to three people are needed to handle the knife and the tuna.
		The hancho hocho is the shorter blade with a length of around 100 cm in addition to the blade.
	www.knife-making-supplies.net /japanese-kitchen-knives.html (1372 words)

	Don't Kill the Fish (III) - People & Portraits Photos - Parallax
		The long knife that you can see in this photo is called Oroshi hocho, they are extremely long and highly specialized knives used in Japan to fillet tuna and other large fish.
		The oroshi hocho is the longer blade with a blade length of 150 cm (60 inches) in addition to a 30 cm (12 inch) handle, and can fillet a tuna in a single cut, although usually two to three people are needed to handle the knife and the tuna.
		The flexible blade is curved to the shape of the spine to minimize the amount of meat remaining on the tuna chassis.
	parallax.aminus3.com /image/2007-07-13.html (438 words)

	Oroshi hocho: Facts and details from Encyclopedia Topic (Site not responding. Last check: 2007-10-09)
		The oroshi hocho is the longer blade with a blade length of 150 cm in addition to a 30 cm handle, EHandler: no quick summary.
		The hancho hocho is the shorter blade with a length of around 100 cm in addition to the blade.
		A unagisaki hocho () is a knife specialized for filleting eel....
	www.absoluteastronomy.com /encyclopedia/o/or/oroshi_hocho.htm (864 words)

	Hocho - eBay: Japanese knife for bread “Pankiri hocho” (item 4429605879
		This is a very traditional Hocho (Japanese kitchen knife) from Masahiro.
		hocho New User view member profile joined-Apr 17, 2002 posts: 7 msg #:3, 6:56 pm on Aug 5, 2002 (utc 0) Let us know how it turn out hocho.
		The crafting of the Wa-Bocho or Hocho, the Japanese chef's knife, Where a Hocho yields perfect blocks of square Sashimi, a western knife would form
	monticello.easylookfor.com /elf/monticello-hocho.htm (215 words)

	Japanese Kitchen Knives, Util ity Knives, Pocket Knives, Outdoor Knives, Chinese Knives, Knife Sets
		The traditional Japanese knife known as the "Hocho" is usually forge-welded from two or three layers of steel and iron.
		Pieces of cutlery are knocked together in the dishwashing process, and the blade may be damaged.
		The best way to sharpen Japanese Hocho knives is on Japanese waterstones.
	www.fine-tools.com /messer.htm (756 words)

	Küchenmesser und Gebrauchsmesser aus Japan und anderen Ländern
		Das "Hocho" genannte traditionelle japanische Messer wird in der Regel aus zwei oder drei Schichten Stahl bzw.
		Sie schärfen japanische Hocho am besten auf japanischen Wassersteinen.
		Dieser vermeintliche Nachteil wird aber dadurch mehr als ausgeglichen, daß diese Weichstahlschichten es ermöglichen, die dünne Carbonstahlschneidschicht ohne Gefahr der Rißbildung bis zu 61 HRC aufzuhärten.
	www.feinewerkzeuge.de /messer.htm (693 words)

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