- Description
- Specifications
- Use & Care
Made exclusively for Chubo, the Akira Saku line is completely hand-forged and shaped from White Steel #1 by a father and son blacksmith team. Steel is attached to soft iron ore completely by hand using no automation in the process. This line features rustic shapes in the funayuki, style with a thicker blade than many pressed knives. Finished with an octagonal oak handle.
* Dimensions for each knife vary slightly as they are made by hand.
* As the blade shapes are unique, our wooden sayas do not fit these knives.
Please note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.
| Handle material | Magnolia (Ho) Wood |
| Blade length | 180mm (7.1") |
| Thickness at spine | 4mm |
| Thickness at tip | 1mm |
| Hardness (Rockwell scale) | 59 |
| Bevel / Edge | Double (50/50) |
- Carbon steel is not stain resistant. Wipe completely dry after use.
- Hand wash in warm water and towel dry
- Do not cut frozen foods
- Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives
* Chubo is a purveyor of the finest Japanese Chef Knives, kitchenware and barware.
Description
Made exclusively for Chubo, the Akira Saku line is completely hand-forged and shaped from White Steel #1 by a father and son blacksmith team. Steel is attached to soft iron ore completely by hand using no automation in the process. This line features rustic shapes in the funayuki, style with a thicker blade than many pressed knives. Finished with an octagonal oak handle.
* Dimensions for each knife vary slightly as they are made by hand.
* As the blade shapes are unique, our wooden sayas do not fit these knives.
Please note: This knife is made from carbon steel, which gets incredibly sharp and is easy to sharpen but requires additional maintenance. This knife should be kept clean and dry at all times and oiled when not in use for an extended amount of time. Carbon knives can be reactive with high acid foods.
Specifications
| Handle material | Magnolia (Ho) Wood |
| Blade length | 180mm (7.1") |
| Thickness at spine | 4mm |
| Thickness at tip | 1mm |
| Hardness (Rockwell scale) | 59 |
| Bevel / Edge | Double (50/50) |
Use & Care
- Carbon steel is not stain resistant. Wipe completely dry after use.
- Hand wash in warm water and towel dry
- Do not cut frozen foods
- Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives
* Chubo is a purveyor of the finest Japanese Chef Knives, kitchenware and barware.