- Description
- Specifications
- Use & Care
We developed the Chubo Inox line to be a great workhorse. These durable knives are crafted and hand-finished in Seki, Japan from stain-resistant Inox steel, long used for hybrid knives in Japan. This line is medium weight, exceptionally well balanced and comfortable in the hand with an easy to sharpen blade that holds a great edge. Chubo Inox is an all-around great knife that we're proud to put our name on.
About this shape
Petty knives are small utility or paring knives that are ideal for small, delicate work that a chef’s knife can’t handle such as delicate produce and herbs, small fruits and vegetables.
Why we love them: Chubo Inox is a great entry level knife. It's loved by line cooks because it's a tough knife, maintenance is a breeze and it can stand up to everything you can throw at it.
| Handle material | Wood Composite |
| Blade length | 150 mm (5.9") |
| Thickness at spine | 1.7 mm |
| Thickness at tip | 0.5 |
| Hardness (Rockwell scale) | 59 |
| Edge / Bevel | Double (70/30) |
- Handwash 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
Description
We developed the Chubo Inox line to be a great workhorse. These durable knives are crafted and hand-finished in Seki, Japan from stain-resistant Inox steel, long used for hybrid knives in Japan. This line is medium weight, exceptionally well balanced and comfortable in the hand with an easy to sharpen blade that holds a great edge. Chubo Inox is an all-around great knife that we're proud to put our name on.
About this shape
Petty knives are small utility or paring knives that are ideal for small, delicate work that a chef’s knife can’t handle such as delicate produce and herbs, small fruits and vegetables.
Why we love them: Chubo Inox is a great entry level knife. It's loved by line cooks because it's a tough knife, maintenance is a breeze and it can stand up to everything you can throw at it.
Specifications
| Handle material | Wood Composite |
| Blade length | 150 mm (5.9") |
| Thickness at spine | 1.7 mm |
| Thickness at tip | 0.5 |
| Hardness (Rockwell scale) | 59 |
| Edge / Bevel | Double (70/30) |
Use & Care
- Handwash 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