The petty knife! an essential for both the professional and the home cook alike in our opinion. great for random small tasks that come up throughout the day, for butchery and for more intricate garnish work with vegetables.
top to bottom : kato aogami super, tosaichi aogami super, kawamura shirogami, tosaichi gingami, fujimoto aogami #2, takamura vg-10, kurosaki r2
How often do does everyone sharpen their knives? when working in a professional kitchen we found that honing our knives on high grit whetstones kept our knives in the best shape. they stayed razor sharp and we didn't have to remove much if any material when we did it and it only took about 3-5 mins a knife. let us know you're mantenance routine down below!
🚨 give away 🚨 we teamed up with @mokuzo_to on this custom shibata kotetsu as 240mm gyutou. ☄️ handled in beautiful dyed box elder wood with brass spacers. ⚡️ to enter: follow @chuboknives + @mokuzo_to + tag a friend in your comment below. 💥 we’ll pick a winner on weds sept 18
The almighty gyuto! which is your favorite!? the 210 mm gyuto, or the japanese equivalent to a chef's knife, is an essential for any professional chef/cook. it is easily the most versatile knife available and can handle pretty much anything you throw at it.
left to right : shigeki tanaka, yu kurosaki, tosaichi hamono, nigara hamono
Knife rolls are back in stock finally! all three colours are now available and are on sale right now!
made from heavy-duty waxed canvas, genuine leather trim and shoulder strap they're made to survive the harshest kitchen environments. 8 slots for knives, 4 slots for pens sharpies or tweezers and 2 miscellaneous pockets for other tools.