- Description
- Specifications
- Use & Care
Our Akira Saku line is made exclusively for Chubo, by blacksmith Shoji Yoshida in Shimabara, Kyushu. These knives are completely hand-forged and shaped from Blue Steel #2. Yoshida-san attaches soft iron ore completely by hand using no automation in the process, then leaves the blades unpolished in the kurouchi style that is typical of the region. This finish not only looks cool, but helps prevent oxidation of carbon steel. They are hand sharpened and finished with traditional octagonal oak handles.
About this shape
Originally a knife for home cooks, bunkas are a cross between a santoku and nakiri with a pointed tip. They are very popular with chefs right now, thanks to their all purpose functionality, compact shape and pointed edge, which is useful for cross hatching produce like eggplants or king oyster mushrooms.
Why we love them: Akira Saku knives have a cool rustic look and a super approachable price point for a first hand-forged Japanese Knives.
*These handmade knives vary slightly in size and shape and do not fit standard wooden sayas.
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 | Oak |
| Blade length | 165mm (6.5") |
| Thickness at spine | 3mm |
| 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
Our Akira Saku line is made exclusively for Chubo, by blacksmith Shoji Yoshida in Shimabara, Kyushu. These knives are completely hand-forged and shaped from Blue Steel #2. Yoshida-san attaches soft iron ore completely by hand using no automation in the process, then leaves the blades unpolished in the kurouchi style that is typical of the region. This finish not only looks cool, but helps prevent oxidation of carbon steel. They are hand sharpened and finished with traditional octagonal oak handles.
About this shape
Originally a knife for home cooks, bunkas are a cross between a santoku and nakiri with a pointed tip. They are very popular with chefs right now, thanks to their all purpose functionality, compact shape and pointed edge, which is useful for cross hatching produce like eggplants or king oyster mushrooms.
Why we love them: Akira Saku knives have a cool rustic look and a super approachable price point for a first hand-forged Japanese Knives.
*These handmade knives vary slightly in size and shape and do not fit standard wooden sayas.
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 | Oak |
| Blade length | 165mm (6.5") |
| Thickness at spine | 3mm |
| 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.