Gifts for Everyone on your List

MAKER

• Chubo
  iWe developed the Chubo Inox line to be a great workhorse. These durable knives are crafted in Seki, Japan from stain-resistant Inox steel, long used for hybrid knives in Japan.
   
• 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.
   
• 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.
   

MATERIAL

• Carbon  
• Stainless  

SHAPES

• Boning Knife
  iJapanese boning knives have a stiff triangular shaped blade to make quick work of removing meat from the bone and slicing through soft joints.
   
• Chef's Knife
  iAll purpose kitchen knife, ranging from 7-10"s
   
• Set
  iShop knife sets for special savings.
   
• 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
   
• Single Edge Right Handed
  iBlade is sharpened entirely on the right side.
   

STEEL TYPE

• 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.
   
• VG10
  iThis high quality stainless steel is one of the most widely used steel types, it is easy to sharpen, has solid edge retention while still being easy to sharpen. It is manufactured by the Takefu Special Steel Company and has an HRC of 60-61.
   
• 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.
   
• INOX
  iInox is a stainless steel with a long history of use in knife making. The specific blend is created by adding chromium to carbon steel which creates the rust and corrosion resistant property that Inox is known for.
   
• SRS-13
  iSRS-13 is a stainless, hard powdered steel which holds an edge for a long time.
   

COLLECTION

• 33 Layer Damascus  
• Sanpo  
• White #2 Kurouchi  
• Sugihara Damascus  
• Ginsan-ko  
• Itsuo Doi  
• SRS-13  
• Aogami Super