Traditional Japanese Knives
Who We Are
Founded in 2012, by Jeremy Watson, the Chubo Knives team brings over two decades worth of experience with Japanese craftsmanship and knife-making. Our in-depth restaurant industry knowledge and hospitality-focused approach have been a cornerstone in creating a business that caters to the needs of professional chefs and culinary enthusiasts worldwide.
With teams in Japan and New York, we regularly visit restaurant kitchens, host pop-up shops globally, and travel across Japan to connect with skilled blacksmiths and artisans. Through these relationships, we’ve expanded our hand-forged Japanese knives collection and other finely crafted products, designed to meet the highest standards of quality and precision.
Whether you are a home cook or a professional chef, our curated range of traditional Japanese chef knives showcases the best in hand-crafted excellence. At Chubo Knives, we are passionate about bringing authentic Japanese knives to kitchens everywhere.
Philosophy
Chubo was founded with the goal of sharing the unmatched craftsmanship and artistry of Japanese knife makers with professional chefs and culinary enthusiasts worldwide.
While hand-crafted, traditional Japanese kitchen knives have gained popularity globally, the number of skilled artisans dedicated to hand-forging blades, hand-finishing edges, and crafting wooden handles is steadily declining.
The business serves as a way to contribute to preserving this ancient craft. Japanese knife makers are the backbone of this tradition, providing essential tools for the culinary world that exemplify precision, durability and beauty.
This dedication ensures that these remarkable Japanese kitchen knives continue to inspire and support the world’s culinary community.
Sharpening
Every cook knows that a knife’s performance is only as good as the condition of its blade. A razor-sharp edge ensures precise cuts and allows Japanese knives to operate at their peak potential. Regardless of the hardness of Japanese steel knives, regular sharpening and maintenance are essential for durability and long-lasting performance.
Automatic knife sharpeners should never be used on Japanese knives, as they can damage the precise blade angles and unnecessarily remove steel, ultimately shortening the blade’s lifespan. Instead, we recommend using a whetstone to carefully restore a blade’s edge to its full potential.
Explore our wide range of Japanese sharpening stones, designed to suit all types of steel. Be sure to read our guide to choosing the right whetstone, shop our sharpening stone collection, and visit our blog for expert tips and techniques on knife maintenance and sharpening.
Our Customers
It is our honor to supply the best Japanese knives, knife sets, kitchen tools and tableware. We provide cutlery for some of the finest chefs, sushi chefs and restaurants in the world. You will find our products in use at Daniel, Cosme, Le Coucou, Contra, The Grill, Rose’s Luxury, Pineapple & Pearls, Fork, Spoon & Stable, Rustic Canyon, State Bird Provisions, Quince Restaurant, Senia, Pujol, Dersou, Dinner by Heston Blumenthal, Atoboy, Tetsuya’s and The French Laundry to name a few.
"You can't go far without a great knife, and I highly recommend Chubo Knives. They are extremely sharp which will allow you to have knife skills of even the most trained chef."
- Gunner Gíslason, Chef of Dill & Agern
testimonials
Underbelly Hospitality Group
"Working with Chubo, I have found the sheer level of service and care they put into their knives unparalleled. Chubo introduced me to craftsman Takeda's knives and it changed my life. Just a perfect attachment to my hand. The weight, balance and ease of maintenance are amazing. Like a razor blade every time."
- Chris Shepherd, Chef Owner of One Fifth Houston
Contra & Wildair
"I really appreciate the way Chubo is always looking for new knife makers to work with. They have the understanding that cooks can't always afford extremely high end knives but still want to work with exceptional product."
- Jeremiah Stone, Co-Chef and Co-Owner
Rose's Luxury
"Chubo feels like part of our family. They work with as much urgency, service and care as we put into the business ourselves. They treat our business with the same level of attention that they treat their own. Aside from great quality product (and it truly is), they also get us access to stuff no one else can get us."
- Aaron Silverman, Chef Owner, Rose's Luxury + Pineapples and Pearls
Why Choose Japanese Knives?
More and more home cooks and professional chefs are turning to Japanese knives for their cutting needs in the kitchen. But what makes these knives so special? Key features such as metal composition, weight and blade thickness, blade angle, and sharpness set them apart from the rest.
Metal Composition
The defining characteristic of Japanese knives lies in the metal composition of their blades. Crafted using a variety of Japanese steels, these knives are generally harder and forged thinner by skilled blacksmiths. This results in better edge retention and precise cutting performance. High-quality materials like carbon steel and Damascus steel enhance durability and sharpness.
Weight and Blade Thickness
Unlike traditional European-style knives, which tend to be thicker and heavier, Japanese knives are typically lighter and thinner. This unique design ensures excellent balance and comfort, especially during long hours of use in a professional kitchen or at home.
Blade Angle
One standout feature is the steeper blade angles crafted by Japanese artisans. This design allows the knife to glide effortlessly through ingredients with minimal resistance. It’s no wonder these knives are often referred to as "lasers" in the culinary world.
Sharpness
High-quality Japanese knives are renowned for their exceptional sharpness. Carefully sharpened by expert craftsmen, these knives offer unparalleled out-of-the-box performance. Thanks to their steel composition, they maintain a razor-sharp edge for extended periods, making them a top choice for professional chefs and discerning home cooks alike.
Frequently Asked Questions
Why Buy Japanese Knives?
Japanese knives are highly sought after by both professional chefs and home cooks for their exceptional craftsmanship, razor-sharp edges, and precision performance. Styles such as Gyutou, Santoku knives, and Petty knives are versatile and cater to a wide range of culinary tasks, making them indispensable in any kitchen.
What Makes Japanese Kitchen Knives So Special?
Japanese knives stand out due to their hand-forged construction, harder steel compositions, and thinner, lighter blades. They feature steep blade angles for unparalleled sharpness and precision, offering a smoother cutting experience. Popular options include Nakiri, Bunka, Slicers & Sujihiki, each designed with a specific purpose in mind.
What Is the Difference Between Stainless Steel and High Carbon?
Stainless steel is resistant to rust and easier to maintain, making it a good option for everyday use. High-carbon steel, on the other hand, offers superior sharpness and edge retention but requires more care to prevent rust. Whether you choose Sakai Takayuki, Takeda, or Saji Takeshi knives, understanding these differences can help you select the perfect blade for your needs.
How Do I Properly Care For and Maintain a Handmade Japanese Knife?
To maintain the quality and sharpness of a handmade Japanese knife, always wash and dry it by hand immediately after use. Use a whetstone for sharpening and avoid cutting on hard surfaces. Proper care ensures longevity, especially for knives like Deba, Kiritsuke, and Boning knives.
How Are Handmade Japanese Knives Different From Western Knives?
Japanese knives are typically lighter, thinner, and designed with a sharper edge compared to Western knives. They often feature single-bevel designs for specialized tasks. Styles such as Bunka and Sujihiki reflect the meticulous craftsmanship of Japanese blacksmiths, ensuring superior performance in professional kitchens.
What Brands of Japanese Knives Does Chubo Knives Carry?
Chubo Knives offers a carefully curated selection of premium brands, including Sakai Takayuki, Shibata Kotetsu, Saji Takeshi, Takamura, and Takeda. Each brand brings unique craftsmanship and innovation, catering to a variety of preferences and culinary styles. From pairing and utility knives to specialized blades like Gyutou and Deba, our collection has something for everyone.