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Chubo Knives
  • Shop +-
    • Knives By Type +-
      • Chef's Knife - Gyutou
      • Utility - Petty
      • All Purpose - Santoku
      • Slicers & Sujihiki
      • Fish Slicing - Yanagi & Kiritsuke
      • Butchery & Boning - Honesuki
      • Fish Butchery - Deba
      • Vegetable - Nakiri, Bunka & Usuba
      • Bread Knives
      • Knife Sets
      • View All
    • Knives By Makers +-
      • Akira-Saku
      • Chubo
      • Glestain
      • Kazan
      • Karaku
      • Kagekiyo
      • Kitaoka
      • Makoto Kurosaki
      • Masamoto
      • Matsubara
      • Misono
      • Sakai Takayuki
      • Shibata Kotetsu
      • Saji Takeshi
      • Takamura
      • Takeda
      • Tojiro Fujitora
      • Yu Kurosaki
      • Anryu
      • View All
    • Stones & Storage +-
      • Sharpening Stones
      • Knife Bags & Stands
      • Knife Sheaths
      • Gift Card
    • Kitchenware +-
      • Small Tools
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  • About +-
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News


How to Sharpen a Knife with a Stone: Grit, Maintenance & More

How to Remove Rust from Knives: Baking Soda & More

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The Ultimate Guide to Sharpening Japanese Knives

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How to Use a Nakiri Knife - Techniques, Tips, and Care

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Essential Sharpening Series Videos

How to Dice a Shallot

Interview: Shosui Takeda Master Blacksmith and Owner of Takeda Knives

Japanese Knife Types and How to Use Them

Craftsmen Interview - Sakai Takayuki

How to Avoid Ruining a Japanese Kitchen Knife

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