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.

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.

About this shape

Gyutou are the Japanese equivalent of a typical European chef’s knife. They are the ideal all-purpose kitchen knives and can be used for most tasks. Japanese gyutou are typically lighter and thinner than a European knife, are made out of a harder steel and as a result, hold a better edge. The design features nothing to obstructing the edge of the handle end of the blade, so it can be sharpened and thus used entirely. The word gyutou in Japanese means ‘beef knife’.

Specifications

Handle material	Wood Composite
Blade length	210 mm (8.2")
Thickness at spine	1.7 mm
Thickness at tip	0.5
Hardness (Rockwell scale)	59
Bevel / Edge	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

Chubo Inox Knives

Chubo Inox Gyutou 210mm (8.2")

Chubo Inox Petty 150mm (5.9")

Chubo Inox Two Piece Set

Chubo Inox Honesuki 150mm (5.9")

Chubo Inox Two Piece Set + Chubo Sharpening Stone