All Items

MAKER

• Akira-Saku
  iMade exclusively for Chubo, the Akira Saku line is completely hand-forged and shaped by 3rd generation blacksmith Shoji Yoshida using no automation in the process.
   
• Karaku
  iThis line is forged in the Tosa region of Shikoku by blacksmith Michikuni Tokaji, using Aogami #1. The dark, traditional kuroichi finish offers protection from discoloration.
   
• Kazan
  iThe Kazan line is made exclusively for Chubo. A top choice in professional kitchens, Kazan knives are available in a wide range of steel types and finishes.
   
• Matsubara
  iMatsubara knives are crafted by Katsuto Tanaka, a fourth-generation blacksmith working in Omura City, on the island of Kyushu, a region with a history of knife crafting that dates back hundreds of years.
   
• Sakai Takayuki
  iSakai City has a history of blade crafting spanning over 600 years. Some of Japan's finest blacksmiths work under the Sakai Takayuki umbrella. We carry 11 different lines, from stainless VG10 to Blue Steel Honyaki and everything in the middle.
   
• Takeda
  iTakeda knives are handmade by blacksmith Shosui Takeda in Okayama, Japan. Mr. Takeda is a 3rd generation master blacksmith and each knife is carefully and painstakingly forged and tempered out of Blue Aogami Super Steel.
   

MATERIAL

• Carbon  
• Stainless  

SHAPES

• Chef's Knife
  iAll purpose kitchen knife, ranging from 7-10"s
   
• Vegetable Knife
  iStraight blades for all purpose vegetable work
   

BEVEL

• 50/50 Right or Left Handed
  iBlade is sharpened equally on both sides for right or left handed use.
   
• 70/30 Right Handed
  iBlade is sharpened and a steeper angle on the right side
   

STEEL TYPE

• Blue #1
  iSimilar to Blue Steel #2, but with added Tungsten and Carbon for increased durability.
   
• Blue #2
  iBlue Carbon Steels are a bit tougher with better edge retention than white steels.
   
• White #2
  iSimilar in composition to White #1 but slightly less prone to chipping.
   
• White #1
  iThis pure carbon steel is favored by blacksmiths because it responds well to different types of forging, creating a great end product.
   
• SLD
  iSLD steel was designed as a cutting steel and is known for its strength, toughness and excellent edge retention. Kazan SLD has an HRC of 60 - 62 and has the edge retention of a carbon steel knife as a stainless knife.
   
• Aogami Super
  iThis blue steel is one of the most sought after in knife making because it’s tough, gets super sharp and holds an edge for a long time.
   

COLLECTION

• AS Kurouchi  
• White #2 Kurouchi  
• Ginsan-ko  
• Aogami Super