||1.000 ||||1||1||1||0||||||||A saya is the traditional Japanese wooden blade scabbard - used to protect the edge during storage and transport, and to keep the knife from damaging other items in a drawer or bag. CKTG sayas are made from magnolia wood, the traditional material for Japanese knife storage: lightweight, slightly soft so it does not dull the edge on contact, and naturally moisture-absorbing. Each saya comes with a tapered black pin that slots through the spine to keep the blade seated securely.

Fit is the critical detail with sayas. Japanese blacksmiths work by hand and do not produce knives to a standardized dimension - two nakiris from two different makers, or even from the same maker in different batches, can vary meaningfully in blade height, spine thickness, and profile. At CKTG we adjust sayas by hand for each knife: filing the interior, repositioning the pin hole, doing whatever is needed to get a proper fit. The best way to ensure a good fit is to purchase the saya at the same time as the knife, so we can use your actual knife as the template. If you are buying a saya separately, email us first or note the exact knife in the Comments section of your cart and we will confirm compatibility before shipping. We only sell sayas for knives we carry - we cannot reliably guarantee fit for knives purchased elsewhere. If no saya is shown on a knife page, we do not have one that fits; a felt blade guard is the recommended alternative in that case.

This saya is sized for 210mm gyutos with wider spine or taller blade height. The B variant has more interior room than the A variant and accommodates 210mm gyutos that run taller or have a heavier spine - knives like the Moritaka or Tabata tall gyutos that sit outside standard proportions. Email us with your knife details if unsure which variant fits.

What Customers Are Saying: Two reviewers confirm good fit when purchased alongside the gyuto.

Care Instructions: Do not store a wet or damp knife in a saya - magnolia wood absorbs moisture and a damp environment can promote rust on carbon steel blades and cause the wood to swell, affecting fit. Wipe the blade dry before inserting. Air the saya out periodically. If the fit becomes tight, allow both knife and saya to dry fully before use.

• Material: Magnolia Wood
• Includes: Tapered Black Pin
• Fit: Hand-adjusted at CKTG for each knife
• Note: Purchase with knife for best fit. Email us to confirm compatibility if ordering separately.

||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|si24gysa||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/siglinda-240mm-gyuto-saya-a-113.png||||||CKTG Gyuto Saya 240mm A||CKTGSaya-Gyuto240A||specials > linecooks > sayas > othersayas > ||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000||35.000 ||||||

||||||1||1||1||0||||||||A saya is the traditional Japanese wooden blade scabbard - used to protect the edge during storage and transport, and to keep the knife from damaging other items in a drawer or bag. CKTG sayas are made from magnolia wood, the traditional material for Japanese knife storage: lightweight, slightly soft so it does not dull the edge on contact, and naturally moisture-absorbing. Each saya comes with a tapered black pin that slots through the spine to keep the blade seated securely.

Fit is the critical detail with sayas. Japanese blacksmiths work by hand and do not produce knives to a standardized dimension - two nakiris from two different makers, or even from the same maker in different batches, can vary meaningfully in blade height, spine thickness, and profile. At CKTG we adjust sayas by hand for each knife: filing the interior, repositioning the pin hole, doing whatever is needed to get a proper fit. The best way to ensure a good fit is to purchase the saya at the same time as the knife, so we can use your actual knife as the template. If you are buying a saya separately, email us first or note the exact knife in the Comments section of your cart and we will confirm compatibility before shipping. We only sell sayas for knives we carry - we cannot reliably guarantee fit for knives purchased elsewhere. If no saya is shown on a knife page, we do not have one that fits; a felt blade guard is the recommended alternative in that case.

This saya is sized for 270mm sujihiki knives with standard dimensions in the CKTG lineup. The A variant fits 270mm sujihikis with standard blade height and spine thickness. If your sujihiki is taller or heavier than average, the B variant may be a better fit. Email us with your knife details to confirm.

What Customers Are Saying: Twelve reviewers confirm good fit when purchased alongside the sujihiki. The most reviewed sujihiki saya on the site.

Care Instructions: Do not store a wet or damp knife in a saya - magnolia wood absorbs moisture and a damp environment can promote rust on carbon steel blades and cause the wood to swell, affecting fit. Wipe the blade dry before inserting. Air the saya out periodically. If the fit becomes tight, allow both knife and saya to dry fully before use.

• Material: Magnolia Wood
• Includes: Tapered Black Pin
• Fit: Hand-adjusted at CKTG for each knife
• Note: Purchase with knife for best fit. Email us to confirm compatibility if ordering separately.

||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|isscsu27sa||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/isaiah-schroeder-sujihiki-270mm-saya-68.png||||||CKTG Sujihiki Saya 270mm B||CKTGSaya-Suji270B||specials > linecooks > sayas > othersayas > ||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000||35.000 ||||||||||||1||1||1||0||||||||A saya is the traditional Japanese wooden blade scabbard - used to protect the edge during storage and transport, and to keep the knife from damaging other items in a drawer or bag. CKTG sayas are made from magnolia wood, the traditional material for Japanese knife storage: lightweight, slightly soft so it does not dull the edge on contact, and naturally moisture-absorbing. Each saya comes with a tapered black pin that slots through the spine to keep the blade seated securely.

Fit is the critical detail with sayas. Japanese blacksmiths work by hand and do not produce knives to a standardized dimension - two nakiris from two different makers, or even from the same maker in different batches, can vary meaningfully in blade height, spine thickness, and profile. At CKTG we adjust sayas by hand for each knife: filing the interior, repositioning the pin hole, doing whatever is needed to get a proper fit. The best way to ensure a good fit is to purchase the saya at the same time as the knife, so we can use your actual knife as the template. If you are buying a saya separately, email us first or note the exact knife in the Comments section of your cart and we will confirm compatibility before shipping. We only sell sayas for knives we carry - we cannot reliably guarantee fit for knives purchased elsewhere. If no saya is shown on a knife page, we do not have one that fits; a felt blade guard is the recommended alternative in that case.

This saya is sized for 270mm sujihiki knives in the CKTG lineup. Sized for 270mm sujihiki knives - the professional standard length for slicing work. The B designation indicates this variant has slightly more interior room than the A version to accommodate sujihikis with a taller blade height or wider spine.

What Customers Are Saying: Five reviewers confirm good fit when purchased alongside the sujihiki.

Care Instructions: Do not store a wet or damp knife in a saya - magnolia wood absorbs moisture and a damp environment can promote rust on carbon steel blades and cause the wood to swell, affecting fit. Wipe the blade dry before inserting. Air the saya out periodically. If the fit becomes tight, allow both knife and saya to dry fully before use.

• Material: Magnolia Wood
• Includes: Tapered Black Pin
• Fit: Hand-adjusted at CKTG for each knife
• Note: Purchase with knife for best fit. Email us to confirm compatibility if ordering separately.

||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ck30susa||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/cktg-300mm-suji-saya-48.png||||||CKTG Sujihiki Saya 300mm||CKTGSaya-Suji300||specials > linecooks > sayas > othersayas > ||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000||35.000 ||||||||||||1||1||1||0||||||||A saya is the traditional Japanese wooden blade scabbard - used to protect the edge during storage and transport, and to keep the knife from damaging other items in a drawer or bag. CKTG sayas are made from magnolia wood, the traditional material for Japanese knife storage: lightweight, slightly soft so it does not dull the edge on contact, and naturally moisture-absorbing. Each saya comes with a tapered black pin that slots through the spine to keep the blade seated securely.

Fit is the critical detail with sayas. Japanese blacksmiths work by hand and do not produce knives to a standardized dimension - two nakiris from two different makers, or even from the same maker in different batches, can vary meaningfully in blade height, spine thickness, and profile. At CKTG we adjust sayas by hand for each knife: filing the interior, repositioning the pin hole, doing whatever is needed to get a proper fit. The best way to ensure a good fit is to purchase the saya at the same time as the knife, so we can use your actual knife as the template. If you are buying a saya separately, email us first or note the exact knife in the Comments section of your cart and we will confirm compatibility before shipping. We only sell sayas for knives we carry - we cannot reliably guarantee fit for knives purchased elsewhere. If no saya is shown on a knife page, we do not have one that fits; a felt blade guard is the recommended alternative in that case.

This saya is sized for 300mm sujihiki knives in the CKTG lineup. The 300mm sujihiki saya is the longest slicing knife saya we carry. At this length the saya provides full blade protection for extended slicers used in professional settings for large roasts and whole fish.

Care Instructions: Do not store a wet or damp knife in a saya - magnolia wood absorbs moisture and a damp environment can promote rust on carbon steel blades and cause the wood to swell, affecting fit. Wipe the blade dry before inserting. Air the saya out periodically. If the fit becomes tight, allow both knife and saya to dry fully before use.

• Material: Magnolia Wood
• Includes: Tapered Black Pin
• Fit: Hand-adjusted at CKTG for each knife
• Note: Purchase with knife for best fit. Email us to confirm compatibility if ordering separately.

||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|21yasa||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/210mm-yanagiba-saya-82.png||||||CKTG Yanagiba Saya 210mm||CKTGSaya-Yanagi210||specials > linecooks > sayas > othersayas > ||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000||35.000 ||||||||||||1||1||1||0||||||||The CKTG Yanagiba Saya 210mm is a traditional wooden sheath designed to protect and store 210mm yanagiba knives we carry. These single-bevel blades have unique profiles and precise geometries, so proper fit is especially important to ensure the knife seats cleanly and safely inside the saya. This sheath offers secure protection while preserving the clean, refined look of your knife during storage or transport.

It is best to purchase a knife and saya at the same time so we can ensure an accurate fit. If you are buying a saya separately, we will need to know which knife you are purchasing it for-please include this in the Comments section of your shopping cart. Small variations in blade thickness, height, and profile can affect compatibility, and we match each saya carefully to avoid fit issues.

If a knife has a compatible saya, it will be shown and linked directly on that the knife product page. If no saya is listed, we do not carry one that fits and recommend using a felt blade guard instead. We do not sell sayas for knives we do not carry on our website.

Care Instructions: Insert and remove the blade gently-do not force it into the saya. Store in a dry place and avoid excess moisture or heat, which can cause the wood to warp or crack over time.

• Style: Yanagiba Saya
• Size: 210mm
• Material: Wood
• Compatibility: Designed for select CKTG yanagiba knives

||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ckya24sa||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/cktg-yanagi-240mm-saya-91.png||||||CKTG Yanagiba Saya 240mm||CKTGSaya-Yanagi240||specials > linecooks > sayas > othersayas > ||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000||35.000 ||||||||||||1||1||1||0||||||||A saya is the traditional Japanese wooden blade scabbard - used to protect the edge during storage and transport, and to keep the knife from damaging other items in a drawer or bag. CKTG sayas are made from magnolia wood, the traditional material for Japanese knife storage: lightweight, slightly soft so it does not dull the edge on contact, and naturally moisture-absorbing. Each saya comes with a tapered black pin that slots through the spine to keep the blade seated securely.

Fit is the critical detail with sayas. Japanese blacksmiths work by hand and do not produce knives to a standardized dimension - two nakiris from two different makers, or even from the same maker in different batches, can vary meaningfully in blade height, spine thickness, and profile. At CKTG we adjust sayas by hand for each knife: filing the interior, repositioning the pin hole, doing whatever is needed to get a proper fit. The best way to ensure a good fit is to purchase the saya at the same time as the knife, so we can use your actual knife as the template. If you are buying a saya separately, email us first or note the exact knife in the Comments section of your cart and we will confirm compatibility before shipping. We only sell sayas for knives we carry - we cannot reliably guarantee fit for knives purchased elsewhere. If no saya is shown on a knife page, we do not have one that fits; a felt blade guard is the recommended alternative in that case.

This saya is sized for 240mm yanagiba knives in the CKTG lineup. The yanagiba is a long, narrow, single-bevel slicing knife used for sashimi and fish. The single-bevel profile means the saya must accommodate the asymmetric grind - the flat ura side and the bevel side create a different cross-section than a double-bevel knife. Buying with the knife is strongly recommended.

What Customers Are Saying: Two reviewers confirm good fit when purchased alongside the yanagiba.

Care Instructions: Do not store a wet or damp knife in a saya - magnolia wood absorbs moisture and a damp environment can promote rust on carbon steel blades and cause the wood to swell, affecting fit. Wipe the blade dry before inserting. Air the saya out periodically. If the fit becomes tight, allow both knife and saya to dry fully before use.

• Material: Magnolia Wood
• Includes: Tapered Black Pin
• Fit: Hand-adjusted at CKTG for each knife
• Note: Purchase with knife for best fit. Email us to confirm compatibility if ordering separately.

||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|ckya27sa||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/cktg-yanagi-270mm-saya-91.png||||||CKTG Yanagiba Saya 270mm||CKTGSaya-Yanagi270||specials > linecooks > sayas > othersayas > ||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000||35.000 ||||||||||||1||1||1||0||||||||A saya is the traditional Japanese wooden blade scabbard - used to protect the edge during storage and transport, and to keep the knife from damaging other items in a drawer or bag. CKTG sayas are made from magnolia wood, the traditional material for Japanese knife storage: lightweight, slightly soft so it does not dull the edge on contact, and naturally moisture-absorbing. Each saya comes with a tapered black pin that slots through the spine to keep the blade seated securely.

Fit is the critical detail with sayas. Japanese blacksmiths work by hand and do not produce knives to a standardized dimension - two nakiris from two different makers, or even from the same maker in different batches, can vary meaningfully in blade height, spine thickness, and profile. At CKTG we adjust sayas by hand for each knife: filing the interior, repositioning the pin hole, doing whatever is needed to get a proper fit. The best way to ensure a good fit is to purchase the saya at the same time as the knife, so we can use your actual knife as the template. If you are buying a saya separately, email us first or note the exact knife in the Comments section of your cart and we will confirm compatibility before shipping. We only sell sayas for knives we carry - we cannot reliably guarantee fit for knives purchased elsewhere. If no saya is shown on a knife page, we do not have one that fits; a felt blade guard is the recommended alternative in that case.

This saya is sized for 270mm yanagiba knives in the CKTG lineup. Sized for the 270mm yanagiba - the professional standard length for sashimi work. Single-bevel profile means the saya interior must account for the asymmetric cross-section; hand-adjustment at time of order ensures correct seating.

What Customers Are Saying: The one reviewer confirms good fit when purchased alongside the yanagiba.

Care Instructions: Do not store a wet or damp knife in a saya - magnolia wood absorbs moisture and a damp environment can promote rust on carbon steel blades and cause the wood to swell, affecting fit. Wipe the blade dry before inserting. Air the saya out periodically. If the fit becomes tight, allow both knife and saya to dry fully before use.

• Material: Magnolia Wood
• Includes: Tapered Black Pin
• Fit: Hand-adjusted at CKTG for each knife
• Note: Purchase with knife for best fit. Email us to confirm compatibility if ordering separately.

||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|yasa30||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/yanagiba-saya-300mm-22.png||||||CKTG Yanagiba Saya 300mm||CKTGSaya-Yanagi300||specials > linecooks > sayas > othersayas > ||Resources > For Professionals > Sayas > CKTG Sayas > ||35.000||35.000 ||||||||||||1||1||1||0||||||||A saya is the traditional Japanese wooden blade scabbard - used to protect the edge during storage and transport, and to keep the knife from damaging other items in a drawer or bag. CKTG sayas are made from magnolia wood, the traditional material for Japanese knife storage: lightweight, slightly soft so it does not dull the edge on contact, and naturally moisture-absorbing. Each saya comes with a tapered black pin that slots through the spine to keep the blade seated securely.

Fit is the critical detail with sayas. Japanese blacksmiths work by hand and do not produce knives to a standardized dimension - two nakiris from two different makers, or even from the same maker in different batches, can vary meaningfully in blade height, spine thickness, and profile. At CKTG we adjust sayas by hand for each knife: filing the interior, repositioning the pin hole, doing whatever is needed to get a proper fit. The best way to ensure a good fit is to purchase the saya at the same time as the knife, so we can use your actual knife as the template. If you are buying a saya separately, email us first or note the exact knife in the Comments section of your cart and we will confirm compatibility before shipping. We only sell sayas for knives we carry - we cannot reliably guarantee fit for knives purchased elsewhere. If no saya is shown on a knife page, we do not have one that fits; a felt blade guard is the recommended alternative in that case.

This saya is sized for 300mm yanagiba knives in the CKTG lineup. The 300mm yanagiba saya is the longest single-bevel saya we carry - used with the full-length sashimi knives preferred by experienced Japanese kitchen professionals for working through larger fish.

Care Instructions: Do not store a wet or damp knife in a saya - magnolia wood absorbs moisture and a damp environment can promote rust on carbon steel blades and cause the wood to swell, affecting fit. Wipe the blade dry before inserting. Air the saya out periodically. If the fit becomes tight, allow both knife and saya to dry fully before use.

• Material: Magnolia Wood
• Includes: Tapered Black Pin
• Fit: Hand-adjusted at CKTG for each knife
• Note: Purchase with knife for best fit. Email us to confirm compatibility if ordering separately.

||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|clfr25prgy||item.||solidtemplate||gyutos||https://s.turbifycdn.com/aah/chefknivestogo/classic-french-250mm-profile-gyutos-67.png||||||Classic French 240mm Profile Gyutos||||resources > gyutos > ||Knife Types > Gyutos > ||||||||||||||||0||1||0||0||||doibl2gy24 enek8togy24 kabl1gy24 koastogy24 mabl2naksgy2 moasgy25 tastclassmya ||||We have long been fans of the profile and performance characteristics of the classic Sabatier chef knife. The shape has been mimicked by many makers resulting in some particular iterations receiving almost cult-like praise. Here is a section dedicated to our mostly exclusive takes on this popular profile from many different makers.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|cleavers||item.||solidtemplate||resources||https://s.turbifycdn.com/aah/chefknivestogo/cleavers-159.png||||||Cleavers||||resources > ||Knife Types > ||||||||||||||||0||1||0||0||||ccksmclstha cckcleaver2 chchikeeslkf ccksmstcl cckcleaver3 cckkaukoch cckcleaver1 cckbonechopper chkimiork5fi chkiwh2mich1 chkibigtube taknkiau chkivgno1cl sonofork5cas knkish2cl chkivgsmsl21 chkiw2smsl chkisidrvch da52kina18 dalespkicl18 dalesppicl18 dav2kicl18 dalesptana17 dasmvecl18 toststchcl fucufachcl ko1k6stsmsl21 ko1k6stsmsl2 mag3tana21 mabl2nabu17 matsubara-g3-nashiji-kiri-cleaver-190mm-oak mag3nakicl19 mabl2nakicl1 moritaka4 moaschbo19cu moaschbo21 maokbl2tana satacodatasm satacodata18 tabata3 tawh1kicl17 taincl21 tavghadacl19 yawh1kicl18 yofuwh1tana yofuwh1kicl1 yubl2kicl181 weclst tiwodoclst ||||The Chinese cleaver is the most versatile knife in Chinese and Japanese cooking - not a crude butchery tool but a precision chef knife used for slicing, chopping, mincing, and scooping. Chinese cooks traditionally use a single cleaver for every kitchen task. At CKTG we carry the best selection of Chinese and Japanese cleaver knives in the US: CCK cleavers in carbon and stainless, Chopper King mini cleavers, Japanese kiri cleaver hybrids from Moritaka and Matsubara, and more.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|cost||item.||solidtemplate||sharpening-stones||https://s.turbifycdn.com/aah/chefknivestogo/combination-stones-77.png||||||Combination Stones||||specials > linecooks > sharpening-stones > ||Resources > For Professionals > Sharpening Stones > ||||||||https://www.chefknivestogo.com/3pcstoneset.html||||||||0||1||0||0||||ceraxcombo1k3k imtwosi1kst kingcombostone stonebox harohadefebl anguforshst bifishst6 ||||Combination stones are a good way to save some money and add convenience when learning to sharpen. These stones will give you two different grits so you can usually do all your sharpening and refining of the edge with one simple stone.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|saoksh||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/sakagen-okubo-shears-79.png||||||Crane Okubo Shears 180mm||TR-OKUBO||newarrivals > ||New Arrivals > ||50.000||50.000 ||||||||||||1||1||1||0||||||||Crane is a well-regarded Japanese producer of traditional shears, and the Okubo shear is one of their better-known designs - named for a large, wide head that provides more blade contact per cut and a more authoritative stroke through heavier stems and branches than a narrow-blade shear can deliver. Originally designed for bonsai work, these have been adopted by a growing number of professional and home cooks who find that the carbon steel quality, the tactile precision of the fixed-pivot construction, and the comfortable large handles make them an excellent kitchen shear alternative.

The steel is high-carbon with added vanadium - a composition similar to shirogami (white paper steel) but with better toughness. Hardness at HRC60 gives the edge good holding ability through sustained cutting work. At 7.4 oz and 180mm total length with 50mm blades, the Okubo is a confident size - more blade and more presence than the Nagaike shears, with handles that work for larger hands. Crane produces quality tools in the premium tier of this category.

What Customers Are Saying: Two reviewers and both describe the same experience: very sharp out of the box, comfortable large handles, and a look that matches the quality. One bought them as a gift and was able to try them before handing them over - enough to confirm they were the right choice.

Care Instructions: High-carbon steel will rust if left wet. Wipe and dry after every use. Apply camellia or mineral oil before storage. The vanadium content adds toughness but does not make the steel stainless.

• Brand: Crane
• Item: TR-OKUBO
• Steel: High-Carbon Steel with Vanadium
• HRC: Approx. 60
• Weight: 7.4 oz (210 g)
• Blade Length: 50mm
• Total Length: 180mm

||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|customknives||item.||solidtemplate||japanese-knives||https://s.turbifycdn.com/aah/chefknivestogo/custom-knives-117.png||||||Custom Knives||||resources > japanese-knives > ||Knife Types > Japanese Knives > ||||||||||||||||0||1||0||0||||jashkn ||||Here is a selection of custom handled knives that are available exclusively from CKTG. Once we sell one of these items we'll re-use the page and post a new knife with new pictures.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|cusfeed1||link.||solidtemplate||||https://s.turbifycdn.com/aah/chefknivestogo/customer-feedback-105.png||||||Customer Feedback||||||||||||||||||||||0||0||0||0||||||See What Our Customers Think About Us!||||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|cusfeed5||link.||solidtemplate||||||||||Customer Feedback||||||||||||||||||||||0||0||0||0||||||See What Our Customers Are Saying About Us.||||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|cusfeed39||link.||solidtemplate||||https://s.turbifycdn.com/aah/chefknivestogo/customer-feedback-104.png||||||Customer Feedback||||||||||||||||||||||0||0||0||0||||||||||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|cusfeed3||link.||solidtemplate||||https://s.turbifycdn.com/aah/chefknivestogo/customer-feedback-103.png||||||Customer Feedback||||||||||||||||||||||0||0||0||0||||||See What Our Customers Are Saying About Us!||||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|home||link.||solidtemplate||||https://s.turbifycdn.com/aah/chefknivestogo/customer-reviews-30.png||||||Customer Reviews||||||||||||||||||||||0||0||0||0||||||||||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|cutofflestsq||item-1||solidtemplate||closeouts||https://s.turbifycdn.com/aah/chefknivestogo/cut-off-leather-strop-squares-150.png||||||Cut Off Leather Strop Squares||stropsquare||specials > closeouts > ||Resources > CKTG Close Outs > ||2.000||2.000 ||||||||||||1||1||1||0||||||||This is a cheap way to strop your knives. We cut off 3x11 to make 3x8 from time to time and this is the result. 3x3. While supplies last.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|booscutboar||item.||solidtemplate||knife-accessories||https://s.turbifycdn.com/aah/chefknivestogo/cutting-boards-77.png||||||Cutting Boards||||knife-accessories > ||Accessories > ||||||||cubophpr||||||||0||1||0||0||||ckwaendgrcub chsmhibo15x8 kohicubo16x9 ckbesc chwoco ||||Cutting boards are essential tools for any serious cook. Quality wood cutting boards help extend the life of your knives by providing a proper cutting surface that won't dull your knives. We only sell fine wood cutting boards from leading manufacturers.||||Cutting boards, cutting board, wood cutting boards||||||||||||0||||||||||New||||||||||||||0||~~|^^|daovua52100||item.||solidtemplate||daovuaknives||https://s.turbifycdn.com/aah/chefknivestogo/daovua-52100-101.png||||||Daovua 52100||||kitchen-knives > daovuaknives > ||Knife Brands > Daovua Knives > ||||||||||||||||0||1||0||0||||inshse da52kina18 ||||Daovua has recently imported some high-quality carbon steel from the USA called 52100, and this promises to improve the quality and performance of their knives. 52100 is a carbon alloy steel originally developed in 1905 for ball bearings and is used for blades of all kinds, including kitchen knives.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|da52kina18||item-1||solidtemplate||closeouts||https://s.turbifycdn.com/aah/chefknivestogo/daovua-52100-kiri-nakiri-180mm-119.png||||||Daovua 52100 The Tank 180mm Closeout||D-52100-TheTank||specials > closeouts > ||Resources > CKTG Close Outs > ||60.000||80.000 ||60.000 ||||||||||1||1||1||0||||||||Got it - noted for this and future Daovua pages. Here is the full copy:

Title Tag Daovua 52100 The Tank 180mm \\|\\ Kiri-Nakiri Carbon Steel Meta Description Daovua The Tank is a 180mm kiri-nakiri hand-forged from American 52100 carbon steel. Tall, flat-profiled, and built for serious vegetable work. HRC 60-61, $80.

Body Copy The Tank is Daovua's take on the kiri-nakiri - a hybrid blade profile that combines the flat edge and tall blade height of a nakiri with the angled kiritsuke tip that adds a pointed end for more detailed cutting work. At 85mm of blade height and 8.9 oz, this has genuine presence on the board. It is not a delicate knife. It is built for cooks who want to move through large volumes of vegetables with a flat edge that makes full contact on every stroke, and who want a blade tall enough to scoop and transfer without having to reach for a bench scraper.

The steel is 52100 carbon alloy imported from the United States - the same steel Daovua uses across the new 52100 line. Originally developed in 1905 for ball bearings, 52100 has a fine carbide structure that takes a keen edge and responds well to patient work on the stones. At HRC 60-61 it is hard enough for good edge retention without being brittle. The kurouchi (black as-forged) finish with hammer texture gives the blade a working character that suits the format - this is a tool-first knife, not a showpiece, and it looks the part. The octagonal handle varies in wood type and color from knife to knife, which is part of what makes each one its own thing.

• Brand: Daovua
• Construction: Mono Steel, Hand Forged
• Steel: 52100 Carbon Alloy (USA)
• HRC: 60-61
• Finish: Kurouchi, Hammered
• Handle: Octagonal (color and wood type vary)
• Weight: 8.9 oz (252 g)
• Blade Length: 180 mm
• Total Length: 330 mm
• Spine Thickness at Heel: 3 mm
• Blade Height: 85 mm

Care Instructions: 52100 is a reactive carbon steel - wipe and dry the blade immediately after every use. The tall blade surface means more exposure to moisture, so thorough drying is important. Avoid leaving acidic foods on the blade. Apply a light coat of camellia oil after use and for storage. A patina will develop naturally and adds protection - let it build rather than scrubbing it off. Hand wash only, sharpen on quality water stones, and hone regularly between sharpenings. Each knife is made by hand so all measurements are approximations.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|daclv2||item.||solidtemplate||daovuaknives||https://s.turbifycdn.com/aah/chefknivestogo/daovua-classic-v2-133.png||||||Daovua Classic V2||||kitchen-knives > daovuaknives > ||Knife Brands > Daovua Knives > ||||||||||||||||0||1||0||0||||inshse dav2ho14 daclv2sa16 dav2kicl18 ||||Daovua has been hard at work building a factory so they can improve the quality of their blades. They've also decided to make a new line of knives with more classic Japanese shapes with flatter profiles, improved sharpness and better heat treatment using their leaf spring steel. These knives are taking them longer to make with better finish and nicer handles. We think they're a big step up.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|dav2ho14||item-1||solidtemplate||daclv2||https://s.turbifycdn.com/aah/chefknivestogo/daovua-v2-honesuki-145mm-113.png||||||Daovua Classic V2 Honesuki 145mm||ClassicV2-Honesuki||kitchen-knives > daovuaknives > daclv2 > ||Knife Brands > Daovua Knives > Daovua Classic V2 > ||60.000||60.000 ||||||||||||1||1||1||0||||||||The honesuki (meaning "loves bone" in Japanese) is a purpose-built poultry and butchery knife, and the Daovua Classic V2 version brings that focused utility at a price that makes it an easy addition to any kitchen kit. The Nhat family workshop in Vietnam developed the Classic V2 line as a deliberate step forward from their original rustic leaf spring knives — cleaner profiles, better heat treatment, improved surface finish, and more carefully constructed handles. The honesuki shape features a stiff, triangular blade with a sharp tip and a thick spine designed to navigate joints, separate skin, and work around bone with precision and control. At 145mm it is the right size for breaking down chickens, spatchcocking birds, and handling the detail work that a larger knife cannot do cleanly.

At 3.9 oz (112g) with a 3mm spine at the heel, this knife has the rigidity a honesuki requires without feeling heavy in hand. The 41mm blade height keeps the profile compact and maneuverable close to the bone. The recycled leaf spring carbon steel takes a very sharp edge and responds well on the stone, making maintenance straightforward even for cooks still developing their sharpening skills. The octagonal wa handle (wood type and color vary) is comfortable and secure during the twisting, pulling motions that butchery work demands. As with all Daovua knives, each piece is made by hand and dimensions are approximate — minor variation between examples is normal. We recommend adding our finish sharpening service at checkout for the best out-of-box performance.

Care Instructions:

Hand wash with mild soap and dry immediately after each use. Do not put in the dishwasher. Carbon steel will develop a dark patina over time that helps protect the blade — this is normal and desirable. If red rust appears, remove it with a rust eraser or Bar Keepers Friend. A light wipe with food-grade mineral oil or camellia oil before storage keeps the blade in good condition. Store in a saya, on a magnetic strip, or in a dry place away from moisture.

• Maker: Daovua
• Steel: Recycled Leaf Spring Carbon Steel
• Handle: Octagonal Wa (wood type and color vary)
• Edge Grind: Even Double Bevel
• Weight: 3.9 oz (112 g)
• Blade Length: 146 mm
• Total Length: 280 mm
• Spine Thickness at Heel: 3 mm
• Blade Height: 41 mm

||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|daclv2sa16||item-1||solidtemplate||daclv2||https://s.turbifycdn.com/aah/chefknivestogo/daovua-classic-v2-santoku-165mm-256.png||||||Daovua Classic V2 Santoku 165mm||ClassicV2-Santoku||kitchen-knives > daovuaknives > daclv2 > ||Knife Brands > Daovua Knives > Daovua Classic V2 > ||65.000||65.000 ||||||||||||1||1||1||0||||||||The Daovua Classic V2 line represents a significant step forward for the Nhat family workshop in Vietnam. After years of producing their beloved rustic leaf spring knives, Daovua invested in an improved facility and a new direction: cleaner profiles, better surface finish, and handles with more refined construction. The Classic V2 Santoku at 165mm reflects that evolution — it carries the same honest, handmade character the brand is known for while delivering a more refined cutting experience suited to a wider range of cooks. The santoku profile, with its flat-to-slightly-curved edge and sheep's foot tip, is equally at home with push cuts through vegetables and the rocking motions of everyday prep work. The steel is recycled leaf spring carbon steel, the same material that made the original Daovua line so popular, now worked into a more polished package.

At just 4.0 oz (114g) with a 47mm blade height, this is a nimble, lively knife that handles long sessions without fatigue. The spine runs 2mm at the heel and tapers toward the tip for a responsive feel through the cut. The octagonal wa handle (wood type and color vary) fits naturally in hand and provides a secure, comfortable grip. As with all Daovua knives, each piece is made by hand, so dimensions are approximate and minor variation between examples is normal and expected. We recommend adding our finish sharpening service at checkout to get the most out of this blade from day one.

Care Instructions:

Hand wash with mild soap and dry immediately after each use. Do not put in the dishwasher. Carbon steel will develop a dark patina over time that helps protect the blade — this is normal and desirable. If red rust appears, remove it with a rust eraser or Bar Keepers Friend. A light wipe with food-grade mineral oil or camellia oil before storage keeps the blade in good condition. Store in a saya, on a magnetic strip, or in a dry place away from moisture.

What Customers Are Saying:

Customers praise this knife as an excellent entry point into carbon steel ownership. One buyer purchased it specifically to learn proper carbon knife care and maintenance, noting that while it runs a touch light in hand, a quick touch-up on the stone brought the edge to a very capable level. Another reviewer used the santoku page to share feedback on the V2 bunka, calling the blade shape, sharpness, and quality perfect, and highlighting the exceptional customer service from CKTG when a handle issue arose. The overall picture is a well-made, honest knife that punches above its price and rewards those willing to learn the small rituals of carbon steel care.

• Maker: Daovua
• Steel: Recycled Leaf Spring Carbon Steel
• Handle: Octagonal Wa (wood type and color vary)
• Edge Grind: Even Double Bevel
• Weight: 4.0 oz (114 g)
• Blade Length: 165 mm
• Total Length: 305 mm
• Spine Thickness at Heel: 2 mm
• Blade Height: 47 mm

||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|dav2kicl18||item-1||solidtemplate||daclv2||https://s.turbifycdn.com/aah/chefknivestogo/daovua-v2-kiri-cleaver-185mm-98.png||||||Daovua Classic V2 The Tank 185mm||ClassicV2-TheTank||kitchen-knives > daovuaknives > daclv2 > ||Knife Brands > Daovua Knives > Daovua Classic V2 > ||75.000||75.000 ||||||||||||1||1||1||0||||||||The Tank is Daovua's most imposing knife — a kiritsuke-cleaver hybrid that combines the angular, flat-profiled silhouette of a kiritsuke with the mass and blade height of a cleaver. At 185mm with an 83mm blade height and a 3mm spine at the heel, this is a substantial piece of recycled leaf spring carbon steel designed for cooks who want presence and power without giving up the precision a pointed tip provides. The Nhat family workshop built this knife as part of their Classic V2 line, which represents a deliberate step forward from their original rustic leaf spring knives — better heat treatment, cleaner geometry, improved surface finish, and more carefully constructed handles. If the other V2 knives are refined workhorses, The Tank is the one you reach for when the job calls for authority.

Weighing in at 9.5 oz (270g), this knife has enough mass to power through dense vegetables, squash, and thick-skinned produce with minimal effort, while the flat edge profile and sharp kiritsuke tip allow for the controlled push cuts and detail work that a heavier cleaver cannot manage. The spine tapers from 3mm at the heel toward the tip, keeping the blade from feeling unwieldy despite its size. The octagonal wa handle (wood type and color vary) is built to handle the knife's weight comfortably over extended use. As with all Daovua knives, each piece is made by hand and dimensions are approximate — minor variation between examples is normal. We recommend adding our finish sharpening service at checkout to get the best possible edge from the start.

Care Instructions:

Hand wash with mild soap and dry immediately after each use. Do not put in the dishwasher. Carbon steel will develop a dark patina over time that helps protect the blade — this is normal and desirable. If red rust appears, remove it with a rust eraser or Bar Keepers Friend. A light wipe with food-grade mineral oil or camellia oil before storage keeps the blade in good condition. Store in a saya, on a magnetic strip, or in a dry place away from moisture.

• Maker: Daovua
• Steel: Recycled Leaf Spring Carbon Steel
• Handle: Octagonal Wa (wood type and color vary)
• Edge Grind: Even Double Bevel
• Weight: 9.5 oz (270 g)
• Blade Length: 185 mm
• Total Length: 332 mm
• Spine Thickness at Heel: 3 mm
• Blade Height: 83 mm

||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|daovuaknives||item.||solidtemplate||kitchen-knives||https://s.turbifycdn.com/aah/chefknivestogo/daovua-knives-117.png||||||Daovua Knives||||kitchen-knives > ||Knife Brands > ||||||||||||||||0||1||0||0||||daovua52100 daclv2 dalespstkn ||||We're branching out a little and decided to try some knives from a blacksmith family in Vietnam named Nhat. The brand name they use is Daovua.||||||||||||||||0||||||||||New||||||||||||||0||~~|^^|dasastkn||item-1||solidtemplate||dalespstkn||https://s.turbifycdn.com/aah/chefknivestogo/daouva-santoku-style-knife-206.png||||||Daovua Leaf Spring Bunka 185mm||Daovua-Bunka||kitchen-knives > daovuaknives > dalespstkn > ||Knife Brands > Daovua Knives > Daovua Leaf Spring Steel > ||60.000||60.000 ||||||||||||1||1||1||0||||||||The Daovua Bunka knife is the most recent addition to a new line of knives from a young barefoot bladesmith we discovered working in Vietnam. He uses car and truck leaf springs as his steel of choice. This is not quite as crazy as it sounds because these car parts are made with some rather good high-carbon steel. Most leaf springs are made from 5160, which is an excellent blade steel.

We asked him to make us some unusual shapes that resemble traditional knives, and this fun bunka-style blade is one of his responses. The blade runs approximately 180mm at the edge and has a curved belly starting just a couple of inches from the heel. Every blade is going to be slightly different in these dimensions.

Let's make no mistake here. These knives have pits, scratches, hammer marks, and other cladding imperfections. Rustic is a word that definitely comes to mind when looking at them. But the other word that comes out when you experience them is SHARP! These knives have a fantastic edge that, if not exactly perfect out of the box, gets there quickly with a few strokes on your favorite stone.

While the handle is also not perfect, it actually feels really nice in hand. A bit of sanding and some varnish or oil will take it to a very acceptable level. We think these knives are perfect for projects, new sharpeners, or anyone looking for a really low-cost cutter that has personality and uniqueness in spades. Watch the video below to see how they're made. If you're into great fit and finish or are overly particular, look elsewhere! But if you want to try a piece of living history and you're not uptight about a less-than-perfect but excellent cutting tool, then you'll love it.

Each knife is made by hand so all measurements are approximations.