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This Banno Hocho (all-purpose knife) can be used to cook any type of food, whether it be Japanese, Western or Chinese. Called a “Santoku Hocho” made by Hocho Kobo Tadafusa (Knife Workshop Tadafusa), this all-purpose knife is popular as the first knife to have. It can be used for a variety of foods including meat, vegetables, and fish.
■DetailsStainless steel is used for the base metal, and Hitachi Metals’ SLD steel is applied to the cutting edge with its excellent hardness and long-lasting sharpness. Because of its “sansoukou” (three-layer structure) with steel sandwiched by stainless material, the product is highly resistant to rust especially by wiping off moisture after use. Not only is it hard to rust but it also has excellent sharpness, all great features that you will definitely find handy. By the hands of product designer, Fumie Shibata, the knife has a softness to its design instead of rigidness peculiar to most knives. Additionally, applied to the handle of the knife is antibacterial carbonized wood based on chestnut wood, a patented technology of Takefusa. This technology kills bacterias, making the product very hygienic. This all-purpose knife is highly recommended as the shape makes it easy to grip and will cause very little stress on your hands.
■Care after useAfter use, wash off the dirt from the entire chord with hot water, wipe off the moisture thoroughly, and store it in a safe place.
■Caution・If you cut foods with strong salt or acidity such as pickles and lemons, wash off the dirt thoroughly.・Do not use in dishwashers, dish dryers, microwaves, ovens, etc. Doing so may cause damage.・As you use it every day, the cutting edge wears out, and it becomes harder and harder to cut. Sharpen with a whetstone 1 time in 3 months.
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