Sakai Takayuki, by Aoki Hamono, is renowned for its high-quality knives, crafted with traditional techniques honed over 600 years in Sakai, Japan. Each knife is hand-sharpened for maximum sharpness.
Shibata Knives, founded by Takayuki Shibata, is known for its handcrafted knives that prioritize function, sharpness, and blade design, over looks. Shibata has grown to be globally recognized for its quality and performance.
Matsubara Knives a crafted by Katsuto Tanaka, a 4th-generation blacksmith. These knives embody more than 500 years of Japanese knife-making traditions and are known for their exceptional quality and durability.
Takamura Cutlery is renowned for its high-quality kitchen knives. The company handles every step of the knife-making process in-house and they are known for meticulous craftsmanship.
Kazan is a line of meticulously crafted Japanese chef's knives, made exclusively for Chubo. These knives are forged from high technology stainless steels and feature high-quality wood handles. They are known for exceptional sharpness and edge retention.
Takeda Knives, established in 1920, is known for hand-forged blades made from high-quality Aogami Super Steel. Led by master blacksmith Shosui Takeda, the knives are celebrated for their superior performance and long-lasting sharpness.
Akira-Saku knives are hand-forged by expert blacksmith Shoji Yoshida in Japan, exclusively for Chubo. Yoshida-san’s knives are known for their sharpness, rustic styled blades, and beautiful wood handles.
Chubo Inox knives, hand-forged and finished in Seki, Japan, are durable workhorse blades made from stain-resistant Inox steel. These medium-weight knives are well balanced, comfortable to use, and easy to sharpen.
Misono makes western-inspired Japanese knives. They are a well-respected, high-quality knife brand, making 100% of their knives in-house in Seki City, Japan. They are known for their exceptional craftsmanship and attention to detail.
Karaku knives are hand-forged by blacksmith Michikuni Tokaji in Tosa, Japan. These knives are known for their excellent edge retention, ease of sharpening, and dark traditional kurouchi finish.
Makoto Kurosaki, a famous blacksmith from Echizen, Japan, hammer-forges knives from SG2 powerded steel. These knives are known for their ease of sharpening, stain-resistance, and ability to hold an edge.
Kagekiyo knives are 100% hand-crafted in Sakai City, Japan. Their knives are forged from carbon steel and feature rare Japanese lacquer handles that are naturally antibacterial and water-resistant.
Tojiro is a popular Japanese knife brand known for making high-quality knives that are durable, easy to sharpen, and affordable.
Takeshi Saji has 40 years of expertise and is a renowned master blacksmith from Takefu, Japan. He is known for his unique and beautiful knife designs, often incorporating elements like colored handles and intricate engravings.
Masamoto is one of the most well-known and respected knife makers in Japan and are especially popular with sushi chefs. They offer a range of knives, all known for their exceptional sharpness and quality.
Glestain knives are known for their excellent performance and easily recognizable rectangular scallops found on only one side of the blade. These dimples allow food to slide off the blade easily - even starchy foods.
Hideo Kitaoka is a 3rd generation blacksmith forging in the Takefu Knife Village. This collection of debas is made from Aogami #2, a blue steel with excellent edge retention and durability. Forged in the 'awase' style, where a soft carbon is joined with a harder carbon steel cladding. These debas will handle any fish butchery task with ease.
Hideo Kitaoka is a 3rd generation blacksmith forging in the Takefu Knife Village. This collection of debas is made from Aogami #2, a blue steel with excellent edge retention and durability. Forged in the 'awase' style, where a soft carbon is joined with a harder carbon steel cladding. These debas will handle any fish butchery task with ease.
