In his book “Japanese kitchen knives – Essential techniques and recipes”, well-know Chef Hiromitsu Nozaki, captures the essential when he writes:
“The knife is truly the foundation of Japanese cuisine and the act of cutting is fundamental. An often used maxim in Japanese cooking, “katsu-shu-ho-ju” often shortened to kappo), literally means “Cut first then simmer” stressing the belief that cutting is actually “to cook”.
 
From ancient times, Japanese cuisine has a strong focus on cutting techniques, which extends beyond cutting raw food such as sashimi and salad greens to make them look attractive on the plate.
 
Even food items that might be simmered - and therefore might no be prominently visible later – must be cut artistically at the preparation stage. Potatoes, carrots, onions and other vegetables all must be shaped with precision and beauty.
 
There is a strong aesthetic tradition in Japan that links the appearance of food to good flavour”.
 
Cutting food with a sharp Japanese kitchen knife called “hocho” is not only meant to make food easier to eat but also to improve flavour and preserve “umami”.