||||||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 gyuto knives in the CKTG lineup. The 210mm gyuto is the most common size in the Japanese kitchen knife market and the size we fit sayas to most frequently. Even at this standard length, blade height, spine thickness, and tip profile vary enough between makers that hand-adjustment is routine.

What Customers Are Saying: Twenty-six reviewers confirm good fit when purchased alongside the gyuto. The most reviewed saya on the site - consistently described as well-made and a worthwhile addition to any Japanese knife.

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||||||||||||~~minimum-quantity~~1~~|^^|si21gyunsa||item-1||solidtemplate||othersayas||https://s.turbifycdn.com/aah/chefknivestogo/siglinda-210mm-gyuto-universal-saya-90.png||||||CKTG Gyuto Saya 210mm B||CKTGSaya-Gyuto210B||specials > linecooks > sayas > othersayas||Knife Guide > For Professionals > Sayas > CKTG Sayas > ||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. This CKTG saya is made from poplar wood: lightweight, slightly soft so it does not dull the edge on contact, and naturally moisture-absorbing. Each saya comes with a tapered black pin to keep the blade seated securely.

Fit is the critical detail with sayas. 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.

Japanese blacksmiths often 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. 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 recommended instead.

This saya is sized for 150mm petty knives in the CKTG lineup.

Care Instructions: Do not store a wet or damp knife in a saya - poplar 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.

||||||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||||||||||||~~minimum-quantity~~1~~|^^|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||Knife Guide > For Professionals > Sayas > CKTG Sayas > ||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||||||||||||~~minimum-quantity~~1~~|^^|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||Knife Guide > For Professionals > Sayas > CKTG Sayas > ||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||||||||||||~~minimum-quantity~~1~~|^^|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||Knife Guide > For Professionals > Sayas > CKTG Sayas > ||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||||||||||||~~minimum-quantity~~1~~|^^|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||Knife Guide > For Professionals > Sayas > CKTG Sayas > ||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||||||||||||~~minimum-quantity~~1~~|^^|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||Knife Guide > For Professionals > Sayas > CKTG Sayas > ||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||||||||||||~~minimum-quantity~~1~~|^^|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||Knife Guide > For Professionals > Sayas > CKTG Sayas > ||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||||||||||||~~minimum-quantity~~1~~|^^|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||||||||||||~~minimum-quantity~~1~~|^^|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 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||||||||||||~~minimum-quantity~~1~~|^^|cost||item.||solidtemplate||sharpening-stones||https://s.turbifycdn.com/aah/chefknivestogo/combination-stones-77.png||||||Combination Stones||||specials > linecooks > sharpening-stones||Knife Guide > 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||||||||||||~~minimum-quantity~~1~~|^^|saoksh||item-1||solidtemplate||giftideas||https://s.turbifycdn.com/aah/chefknivestogo/sakagen-okubo-shears-79.png||||||Crane Okubo Shears 180mm||TR-OKUBO||knife-accessories > giftideas||Accessories > Gift Ideas > ||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||||||||||||~~minimum-quantity~~1~~|^^|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 CKTG will re-use the page and post a new knife with new pictures.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|cusfeed5||link.||solidtemplate||||||||||Customer Feedback||||||||||||||||||||0||0||0||0||||||See What Our Customers Are Saying About Us.||||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|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||||||||||||~~minimum-quantity~~1~~|^^|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||||||||||||~~minimum-quantity~~1~~|^^|cusfeed39||link.||solidtemplate||foodslicers||https://s.turbifycdn.com/aah/chefknivestogo/customer-feedback-104.png||||||Customer Feedback||||||||||||||||||||0||0||0||0||||||||||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|home||link.||solidtemplate||||https://s.turbifycdn.com/aah/chefknivestogo/customer-reviews-30.png||||||Customer Reviews||||||||||||||||||||0||0||0||0||||||||||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|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||Knife Guide > CKTG Close Outs > ||2.000 ||||||||||||1||1||1||0||||||||These leather squares are the off-cuts produced when CKTG trims 3x11 strops down to 3x8 size. Rather than waste the leather, the 3x3-inch sections are available here as an inexpensive stropping substrate for any application that calls for a small leather surface. The leather is the same bark-tanned bovine material used in the main strop lineup.

A 3x3-inch leather square is useful for stropping small blades, carving tools, pocket knives, straight razors, and any tool where a full-size strop is more surface than needed. Glue or tape one to a piece of wood to make a palm-sized strop, or load with compound and use freehand. Stock varies.

Care Instructions: Load with stropping compound as needed. Store flat and dry.

• Material: Bark-Tanned Bovine Leather
• Dimensions: Approx 3 in x 3 in
• Stock: Varies (produced as off-cuts when trimming strop pads)

||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|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 will not dull your knives. We only sell fine wood cutting boards from leading manufacturers.||||Cutting boards, cutting board, wood cutting boards||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|dav2ho14||item-1||solidtemplate||daovuaknives||https://s.turbifycdn.com/aah/chefknivestogo/daovua-v2-honesuki-145mm-113.png||||||Daovua Classic V2 Honesuki 145mm||ClassicV2-Honesuki||kitchen-knives > daovuaknives||Knife Brands > Daovua Knives > ||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||||||||||||~~minimum-quantity~~1~~|^^|daclv2sa16||item-1||solidtemplate||daovuaknives||https://s.turbifycdn.com/aah/chefknivestogo/daovua-classic-v2-santoku-165mm-256.png||||||Daovua Classic V2 Santoku 165mm||ClassicV2-Santoku||kitchen-knives > daovuaknives||Knife Brands > Daovua Knives > ||60.000 ||||||||||||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||||||||||||~~minimum-quantity~~1~~|^^|dav2kicl18||item-1||solidtemplate||daovuaknives||https://s.turbifycdn.com/aah/chefknivestogo/daovua-v2-kiri-cleaver-185mm-98.png||||||Daovua Classic V2 The Tank 185mm||ClassicV2-TheTank||kitchen-knives > daovuaknives||Knife Brands > Daovua Knives > ||70.000 ||||||||||||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||||||||||||~~minimum-quantity~~1~~|^^|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||||inshse dalespko dalespstkn14 dalesptape dalesphobokn knfogrbuy dasastkn dalespsa18 daovua-leaf-spring-tall-bunka dalespgy21 dalesptana17 dalesppicl18 dalespkicl18 dasmvecl18 dalesppe21 dalespgy24 dalespki24 dalespsl27 daclv2tagy21 dav2ho14 daclv2sa16 dav2kicl18 daovua-leaf-spring-kiritsuke-210mm daovua-leaf-spring-gyuto-240mm||||Daovua knives are hand-forged in Vietnam by the Nhat family, a small blacksmith operation CKTG discovered several years ago and has championed ever since. The blades are made from recycled automotive leaf spring steel, typically 5160 carbon. The grind and heat treatment consistently surprise our customers. Working chefs have become devoted fans, prizing the toughness, the ease of sharpening, and the unbeatable value at every price point in the line.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|dasastkn||item-1||solidtemplate||daovuaknives||https://s.turbifycdn.com/aah/chefknivestogo/daouva-santoku-style-knife-206.png||||||Daovua Leaf Spring Bunka 185mm||Daovua-Bunka||kitchen-knives > daovuaknives||Knife Brands > Daovua Knives > ||60.000 ||||||||||||1||1||1||0||||||||The bunka is a reverse-tanto profile that blends a flat push-cutting edge with a pointed, precise tip - and the Nhat family interpretation of it, forged from recycled automotive leaf springs in Vietnam, has become one of the most talked-about knives in the entire Daovua line. Most leaf springs are made from 5160 steel, an alloy several respected custom blacksmiths seek out specifically for its toughness and edge-taking ability, and this bunka puts that steel to genuinely serious use. The blade runs roughly 180mm at the edge with a curved belly beginning a couple inches from the heel - every blade varies slightly, since each is hand forged individually.

These knives carry pits, scratches, hammer marks, and cladding imperfections that are part of the forging process, not a flaw to apologize for. What the rustic look does not prepare you for is the edge: thin behind the bevel, light in the hand, and capable of a razor-sharp result with just a few passes on a water stone if it is not already there out of the box. The handle, while not factory perfect, feels genuinely good in hand, and a bit of sanding and oil takes it to a level most owners find more than acceptable for daily use.

What Customers Are Saying: Reviewers consistently describe this bunka as exceeding expectations by a wide margin. One calls it a great value with a comfortable, well-balanced handle and a cool rustic look that draws attention and conversation. A working professional describes the size and unique profile as a powerhouse in a busy kitchen, saying it replaced three knives in his roll and has become his daily driver - remarkable at this price. A longtime knife enthusiast who spent decades collecting German and commercial Japanese knives says he wrote out the specs for his ideal knife - flat belly, thin spine, high-carbon steel, handmade, wa handle - and found it here, calling it now his favorite everyday knife and hoping the line never gets discontinued.

Care Instructions: Leaf spring carbon steel is reactive and will develop a patina with use. Wash and dry the blade immediately after each use and do not leave it wet. Avoid acidic foods sitting on the edge for extended periods. Do not put it in the dishwasher. Regular honing and occasional sharpening on water stones will keep it performing at its best.

Each knife is made by hand so measurements may vary.

||0.100 ||||1||1||1||0||||||||Edge Pro Guide Clip. This little clip is what contacts the spine of your blade to keep it on the platform without having the knife slide its way down the machine. They wear out with use so we offer them to those of you who need replacements at nominal cost.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|edprosmknat||item-1||solidtemplate||edgeprosets||https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-small-knife-attachment-112.png||||||Edge Pro Small Knife Attachment||EPsmallknife||specials > linecooks > sharpening-stones > edgepro > edgeprosets||Knife Guide > For Professionals > Sharpening Stones > Edge Pro > Edge Pro Apex and Custom Sets > ||28.000 ||||||||0.400 ||||1||1||1||0||||||||The standard Edge Pro table works well for kitchen knives and longer blades, but short knives present a problem - a blade that does not extend past the edge of the platform cannot be positioned correctly for consistent angle sharpening. The Small Knife Attachment, designed by Edge Pro founder Ben Dale, solves this by providing a narrower 2-inch wide platform that positions short blades properly relative to the sharpening arm. It is compatible with both the Apex and Professional models and includes an adjustable miniature guide plate to accommodate small knives of varying widths. The attachment measures 2 inches wide and 1/4 inch thick.

The practical range this opens up is significant. Petty knives, paring knives, pocket knives, and folding knives with blades under roughly 2.5 inches all benefit from the smaller platform. For anyone who sharpens folders regularly, the attachment is particularly useful - it allows the full blade to be sharpened in a single position without repositioning, which keeps the bevel consistent from heel to tip. Very small blades with complex geometry will still present some challenge, but for the broad category of short kitchen and EDC knives, this attachment fills a genuine gap in the standard Edge Pro setup.

What Customers Are Saying: Customers confirm the attachment does exactly what it is designed to do, with several noting it is a must-have for anyone who sharpens folding knives on the Edge Pro. Users appreciate that it hooks directly onto the existing machine without modification and handles the full sharpening stroke on short blades without needing to reposition. One reviewer notes that the attachment sits slightly farther from the rare earth magnet than the standard table, which requires a bit more attention to blade positioning, but considers this a minor trade-off for the access it provides to smaller blade formats.

Care Instructions: Wipe the attachment clean after each use to remove metal filings and moisture. Store in a dry location. Check that the adjustable guide plate is properly set before each session to ensure accurate blade positioning.

• Brand: Edge Pro
• Type: Small Knife Attachment
• Designer: Ben Dale
• Dimensions: 2 inches wide, 1/4 inch thick
• Includes: Adjustable miniature guide plate
• Compatibility: Edge Pro Apex and Professional models

||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|edprocospfor||item-1||solidtemplate||addonitems||https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-spring-for-quick-stone-changes-111.png||||||Edge Pro Spring For Quick Stone Changes||EPSpring||knife-accessories > addonitems||Accessories > Add On Items > ||2.000 ||||||||0.100 ||||1||1||1||0||||||||If you own an Edge Pro Apex, this spring is the first upgrade to buy. The stock stone attachment uses a screw ball that requires multiple turns to swap stones between grits - a minor annoyance that adds up across a full sharpening session with six or eight stone changes. This compression spring replaces that system with a push-on, pop-off mechanism that makes stone changes effortless. Installation takes two minutes: unscrew the ball, remove the brass collar, slide the spring onto the arm, tighten the screw ball back in place. Done.

The spring holds stones just as securely as the screw ball system during sharpening while making changes between grits immediate and frictionless. If you use the Edge Pro regularly, the time savings across a sharpening session are real - and the reduced friction of the workflow makes the whole process more enjoyable. Fourteen five-star reviews and the most consistently recommended Edge Pro accessory on knife forums. Watch the included video for a brief installation walkthrough.

What Customers Are Saying: Fourteen reviews averaging five stars. Reviewers call it the best upgrade for the Edge Pro with no exceptions - multiple reviewers describe it as their favorite accessory and note they immediately ordered extras to have on hand. One reviewer calls it a must-have that makes stone changes as fast as they can go.

• Brand: CKTG
• Compatible: Edge Pro Apex and Pro systems
• Function: Replaces screw ball for quick stone changes
• Installation: Remove brass collar, slide spring onto arm, retighten screw ball
• Note: Watch the product video for installation guide

||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|edprostac||item.||solidtemplate||edgepro||https://s.turbifycdn.com/aah/chefknivestogo/edge-pro-strop-accessories-66.png||||||Edge Pro Strop Accessories||||specials > linecooks > sharpening-stones > edgepro||Knife Guide > For Professionals > Sharpening Stones > Edge Pro > ||||||||||||||0||1||0||0||||sixcstforedp batalestfore kangaroostrop edproesacpa 5drstcowhexk edprocospfor tamaforedpro||||Getting the most out of your Edge Pro system means finishing on a strop. This section covers strops, stropping compounds, and sprays designed to work with the Edge Pro platform - the tools that take your edge from sharp to truly refined. Leather strops loaded with diamond or chromium oxide compound make a measurable difference on hard Japanese steels.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|eelknives||item.||solidtemplate||resources||https://s.turbifycdn.com/aah/chefknivestogo/eel-knives-72.png||||||Eel Knives||||resources||Knife Types > ||||||||||||||0||1||0||0||||sawh2unkn18 towh2un94 mibl2unknoss mibl2unkn||||Eel, or unagi, is a popular sea food item in Japan. Eel skin is extremely tough so eel knives are pointed at the tip to pierce the skin while they are thick at the spine to give the knives the rigidity needed to produce eel fillets. These knives are single bevel so users should be familiar with the techniques for use and maintenance specific to single bevel knives. For most western users eel knives are a fun opportunity to find novel and interesting uses for this very unique style of knife.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|emstbag4x||item-1||solidtemplate||strops||https://s.turbifycdn.com/aah/chefknivestogo/empty-strop-bag-4x12-56.png||||||Empty Strop Bag 4" x 12"||S-10828||specials > linecooks > shac > strops||Knife Guide > For Professionals > Sharpening Accessories > Strops > ||0.500 ||||||||0.010 ||||1||1||1||0||||||||These are the same bags we include with our strops. We occasionally get requests for extras, so we made them available here. They measure 4" x 12" and are 4 mil thick for durability. Each bag features a zip-lock closure so it can be securely resealed for storage.

Care Instructions: Keep dry. Store flat when empty.

• Dimensions: 4 in x 12 in
• Thickness: 4 mil
• Closure: Zip-lock

||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|enamiknives||item.||solidtemplate||forknco||https://s.turbifycdn.com/aah/chefknivestogo/enami-knives-66.png||||||Enami Knives||||specials > forknco||Knife Guide > For Knife Collectors > ||||||||||||||0||1||0||0||||enwh2us18 enwh2ya24 enwh2ya27 enwh2ya30||||Tadashi Enami holds the Dento-Kogei-shi title, the Japanese government designation for a master of traditional crafts, earned working in Sakai, the city that has set the standard for Japanese cutlery for over six centuries. His focus is narrow and deliberate: single bevel traditional knives forged from Shirogami (white paper steel) #2 with soft iron cladding in ni mai construction. Yanagibas and usubas built the way Sakai has always built them.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|enwh2us18||item-1||solidtemplate||usuba-knives||https://s.turbifycdn.com/aah/chefknivestogo/enami-white-2-usuba-180mm-61.png||||||Enami White #2 Usuba 180mm||OE-KTS180US||resources > usuba-knives||Knife Types > Usubas > ||190.000 ||||||||||||1||1||1||0||||||||Tadashi Enami is one of Sakai most respected active blacksmiths, holding the Dento-Kogei-shi title - Japan national designation for a master of traditional crafts. His specialty is the wakashizuke technique, an old-school method of bonding soft iron to hard steel using iron powder and heat when constructing single-bevel knives. This technique produces a particularly strong and consistent bond between the jigane (outer cladding) and the hagane (inner core steel), and it is increasingly rare because so few blacksmiths still practice it. Enami-san is one of the few.

The usuba is Japan dedicated vegetable knife - a single-bevel, flat-edged blade designed specifically for push-cutting vegetables with absolute precision. Where the nakiri (Japan double-bevel vegetable knife) is more accessible and handles general vegetable work well, the usuba rewards proper single-bevel technique with a level of precision and control that a double-bevel blade simply cannot match. This 180mm version uses Shirogami (white paper steel) #2 at the core - a very pure carbon steel that takes an exceptional edge - over soft iron cladding with a tsuchime (hammered) kurouchi (black as-forged) finish. The 4.5mm spine at the heel tapers toward the tip, providing the heft needed for authority through denser vegetables while maintaining fine edge geometry. At 7.0 oz with 45mm blade height this is a substantial usuba, sized for the board presence the format requires. Hand engraved. Walnut octagonal handle with black pakkawood ferrule. Right-handed single bevel.

What Customers Are Saying: The one reviewer describes this as an excellent knife - very sharp, well made, perfectly proportioned for demanding tasks like breaking down watermelons and other large or dense produce that a nakiri would find challenging. The balance between heft and blade quality is specifically praised, and the construction of both blade and handle described as very well done.

Care Instructions: Shirogami #2 is a highly reactive carbon steel and the soft iron cladding compounds that reactivity. Wipe and dry immediately after every use. Avoid acidic foods and moisture. Apply camellia oil for storage. Hand wash only. Single-bevel sharpening requires care - sharpen the flat (ura) side lightly to remove the burr and focus work on the bevel side. Use quality water stones.

• Blacksmith: Tadashi Enami
• Location: Sakai, Japan
• Awards: Dento-Kogei-shi (Master of Traditional Crafts)
• Construction: Ni Mai, Hammer Forged
• Edge Steel: Shirogami (White Paper Steel) #2
• Cladding: Soft Iron
• Finish: Tsuchime (Hammered) Kurouchi (Black As-Forged)
• Edge Grind: Single Bevel, Right Handed
• Engraving: Hand Engraved
• Handle: Walnut Octagonal
• Ferrule: Black Pakkawood
• Weight: 7.0 oz (198 g)
• Blade Length: 170mm
• Total Length: 320mm
• Spine Thickness at Heel: 4.5mm
• Blade Height: 45.0mm

||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|enwh2ya24||item-1||solidtemplate||yanagibas240mm||https://s.turbifycdn.com/aah/chefknivestogo/enami-white-2-yanagiba-240mm-223.png||||||Enami White #2 Yanagiba 240mm||OE-KTS240SH||resources > sashimi-knives > yanagibas240mm||Knife Types > Yanagibas > Yanagibas 240mm > ||200.000 ||||||||||||1||1||1||0||||||||Tadashi Enami holds the Dento-Kogei-shi title - Japan national designation for a master of traditional crafts - and specializes in the wakashizuke technique of single-bevel construction: bonding soft iron to hard steel using iron powder and heat, a method practiced by old-school blacksmiths in Sakai that produces a strong, consistent bond between the jigane (outer cladding) and hagane (inner core steel). It is a vanishing skill, and Enami-san is among the few still working in this way in one of Japan most storied cutlery-making cities.

The 240mm yanagiba - Japan dedicated sashimi knife - is the entry point of the Enami three-length range and the size most commonly chosen by home cooks and professionals who are new to the format. The single-bevel geometry allows the cook to draw the blade through fish in a single uninterrupted stroke, with the flat back face reflecting the cut surface away cleanly as it separates. The result is a cleaner cut with less cellular damage than a double-bevel knife produces. The Shirogami (white paper steel) #2 core takes an exceptional edge at single-bevel angles, and the soft iron cladding with tsuchime (hammered) kurouchi (black as-forged) finish keeps the outer faces protected. Blade height at 31mm and total length at 377mm give the 240mm its focused, narrow yanagiba geometry. 5.6 oz. Hand engraved. Walnut octagonal handle with black pakkawood ferrule. Right-handed single bevel.

Care Instructions: Shirogami #2 is highly reactive and the soft iron cladding is equally reactive. Wipe and dry immediately after every use. Avoid acidic foods and moisture. Apply camellia oil for storage. Hand wash only. Sharpen the bevel side on quality water stones; polish the ura (flat) side lightly to remove burr only.

• Blacksmith: Tadashi Enami
• Location: Sakai, Japan
• Awards: Dento-Kogei-shi (Master of Traditional Crafts)
• Construction: Ni Mai, Hammer Forged
• Edge Steel: Shirogami (White Paper Steel) #2
• Cladding: Soft Iron
• Finish: Tsuchime (Hammered) Kurouchi (Black As-Forged)
• Edge Grind: Single Bevel, Right Handed
• Engraving: Hand Engraved
• Handle: Walnut Octagonal
• Ferrule: Black Pakkawood
• Weight: 5.6 oz (160 g)
• Blade Length: 234mm
• Total Length: 377mm
• Spine Thickness at Base: 4.3mm
• Blade Height: 31mm

||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|enwh2ya27||item-1||solidtemplate||yanagibas270mm||https://s.turbifycdn.com/aah/chefknivestogo/enami-white-2-yanagiba-270mm-214.png||||||Enami White #2 Yanagiba 270mm||OE-KTS270SH||resources > sashimi-knives > yanagibas270mm||Knife Types > Yanagibas > Yanagibas 270mm > ||220.000 ||||||||||||1||1||1||0||||||||The wakashizuke technique is the work that distinguishes Tadashi Enami from most blacksmiths producing single-bevel knives today. Rather than the more common lamination approach, Enami-san bonds soft iron to hard steel using iron powder and heat - an old-school Sakai method that produces a particularly strong and consistent union between the jigane (outer cladding) and the hagane (inner core steel). He holds the Dento-Kogei-shi title, Japan national designation for a master of traditional crafts, and this way of working is central to why that recognition exists.

The 270mm yanagiba is the professional standard size for sashimi work - long enough to slice most whole fish fillets in a single controlled draw, without the extra reach of the 300mm that some cooks find demanding in smaller kitchen spaces. At 264mm actual blade length with 33mm height, the geometry is focused and narrow - built for the long draw-cut technique the yanagiba format is designed for. The Shirogami (white paper steel) #2 core takes a very fine, sharp edge that holds well through sustained sashimi work and responds quickly to stropping. The 4.3mm spine at the heel provides enough mass to carry the stroke through, while the single-bevel grind produces the clean, undistorted cut face that Japanese raw fish preparation demands. 7.3 oz. Hand engraved. Walnut octagonal handle with black pakkawood ferrule. Right-handed single bevel.

Care Instructions: Shirogami #2 is highly reactive carbon steel. Wipe and dry immediately after use. Avoid acids and moisture. Apply camellia oil for storage. Hand wash only. Sharpen on quality water stones, focusing on the bevel side; polish the ura (flat) side lightly to remove burr only.

• Blacksmith: Tadashi Enami
• Location: Sakai, Japan
• Awards: Dento-Kogei-shi (Master of Traditional Crafts)
• Construction: Ni Mai, Hammer Forged
• Edge Steel: Shirogami (White Paper Steel) #2
• Cladding: Soft Iron
• Finish: Tsuchime (Hammered) Kurouchi (Black As-Forged)
• Edge Grind: Single Bevel, Right Handed
• Engraving: Hand Engraved
• Handle: Walnut Octagonal
• Ferrule: Black Pakkawood
• Weight: 7.3 oz (208 g)
• Blade Length: 264mm
• Total Length: 417mm
• Spine Thickness at Heel: 4.3mm
• Blade Height: 33mm

||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|enwh2ya30||item-1||solidtemplate||yanagibas300mm||https://s.turbifycdn.com/aah/chefknivestogo/enami-white-2-yanagiba-300mm-61.png||||||Enami White #2 Yanagiba 300mm||OE-KTS300SH||resources > sashimi-knives > yanagibas300mm||Knife Types > Yanagibas > Yanagibas 300mm > ||250.000 ||||||||||||1||1||1||0||||||||Sakai has been producing single-bevel knives for Japanese professional kitchens for centuries, and Tadashi Enami represents that tradition at a high level. He holds the Dento-Kogei-shi title - Japan national designation for a master of traditional crafts - and his specialty is the wakashizuke technique of bonding soft iron to hard steel using iron powder and heat when constructing single-bevel blades. This old-school method is rarely practiced today. It produces a strong, consistent bond between the jigane (outer cladding) and hagane (inner core steel) that distinguishes his work from the majority of production single-bevel knives on the market.

At 295mm actual blade length, the 300mm yanagiba is the longest in the Enami range and the choice for experienced sashimi cooks who work with larger whole fish - tuna loins, whole sea bass, large yellowtail - where the additional length pays off in fewer strokes, more control per pass, and a cleaner finished slice. The 37.7mm blade height is notably taller than the 240mm and 270mm versions in the line, giving the 300mm better board presence and more surface contact through larger cuts. The Shirogami (white paper steel) #2 core takes a fine edge well suited to the steep single-bevel angle that yanagiba work demands. 4.5mm spine at the heel, tsuchime (hammered) kurouchi (black as-forged) finish over soft iron cladding. 8.3 oz. Hand engraved. Walnut octagonal handle with black pakkawood ferrule. Right-handed single bevel.

Care Instructions: Shirogami #2 is highly reactive carbon steel and the soft iron cladding compounds that reactivity. Wipe and dry immediately after every use. Avoid acidic foods and moisture. Apply camellia oil for storage. Hand wash only. Sharpen on quality water stones, focusing on the bevel side; polish the ura (flat) side only lightly to remove burr.

• Blacksmith: Tadashi Enami
• Location: Sakai, Japan
• Awards: Dento-Kogei-shi (Master of Traditional Crafts)
• Construction: Ni Mai, Hammer Forged
• Edge Steel: Shirogami (White Paper Steel) #2
• Cladding: Soft Iron
• Finish: Tsuchime (Hammered) Kurouchi (Black As-Forged)
• Edge Grind: Single Bevel, Right Handed
• Engraving: Hand Engraved
• Handle: Walnut Octagonal
• Ferrule: Black Pakkawood
• Weight: 8.3 oz (236 g)
• Blade Length: 295mm
• Total Length: 453mm
• Spine Thickness at Heel: 4.5mm
• Blade Height: 37.7mm

||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|enjinknives||item.||solidtemplate||japanese-knives||https://s.turbifycdn.com/aah/chefknivestogo/enjin-knives-87.png||||||Enjin Knives||||resources > japanese-knives||Knife Types > Japanese Knives > ||||||||||||||0||1||0||0||||enjinblue enjin2||||Enjin Knives are made in Tosa, Japan by blacksmith Shindo san and feature SRK8 steel which contains carbon, silicon, manganese, phosphorous, sulfur, chromium, and nickel, and features an HRC of 63 +-. The result is a high hardness carbon steel that holds an edge well and sharpens easily. Shindo san is also making them with Blue #2 steel.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|faq---chef-knives-to-go||info.||solidtemplate||specials||https://s.turbifycdn.com/aah/chefknivestogo/faq-chef-knives-to-go-5.png||||||FAQ \\|\\ Chef Knives To Go||||specials||Knife Guide > ||||||||||||||0||0||0||0||||||Chef Knives To Go FAQ: When will items be back in stock, knife recommendations, care, rust, chip repair, warranty, shipping, and returns.||||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|fillet-knives||item-1||solidtemplate||resources||https://s.turbifycdn.com/aah/chefknivestogo/fillet-knives-88.png||||||Fillet Knives||||resources||Knife Types > ||||||tagrchswstfl.||||||||1||1||0||0||||havgtsfi21 macchsefi macprfikn7 moritakadeba1 nisg2tsbukn1 sawh2de18 sabl2de18 tabl2de18 tainde18 tagrchswstfl||||Fillet knives are knives used to separate fish flesh from the skin and bones. Fillet knives vary tremendously in thickness, rigidity, height, profile, grind, and materials. Many western users will be familiar with the flexible varieties of fillet knives but that only scratches the surface of knives that are available to fill the role. If the list of knives on this page does not excite you consider looking at a deba knife, which is a Japanese fillet knife and is commonly used in this role.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|find-override||item.||find-override||||||||||Find-override||||||||||||||||||||1||1||0||0||||||||Chef Knives To Go is the leading online source for Japanese kitchen knives and sharpening stones in the United States. Browse the full selection of knives by brand, blade type, or steel, and find sharpening supplies including water stones, strops, and honing rods from the same makers used by professional cooks in Japan.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|fishscaler||item-1||solidtemplate||kitchentools||https://s.turbifycdn.com/aah/chefknivestogo/fish-scaler-69.png||||||Fish Scaler - New!||FishScaler-NEWSilver||specials > linecooks > kitchentools||Knife Guide > For Professionals > Kitchen Tools > ||7.950 ||||||||0.200 ||||1||1||1||0||||||||Scaling fish by hand with a knife is slow work and sends scales flying in every direction. A dedicated fish scaler does the job faster, cleaner, and with far less mess. This one is built from 430 stainless steel - a corrosion-resistant alloy that holds up well in a wet kitchen environment - and at 8.5 inches it has enough length to work efficiently on most fish without requiring multiple passes. The toothed scaling edge grips and removes scales in short, controlled strokes rather than scraping, which keeps the work tidy and protects the flesh underneath.

It is dishwasher safe, which makes cleanup straightforward after a session on whole fish. A practical, inexpensive addition to any kitchen that deals regularly with whole fish prep.

• Material: 430 Stainless Steel
• Length: 8.5"
• Care: Dishwasher safe

||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|fletchers-mill-cherry-condiment-cups||item-1||solidtemplate||addonitems||https://s.turbifycdn.com/aah/chefknivestogo/fletcher-s-mill-cherry-condiment-cups-13.png||||||Fletcher's Mill Cherry Condiment Cups||4-Cups||knife-accessories > addonitems||Accessories > Add On Items > ||12.000 ||||||||||||1||1||0||0||||||||These hardwood condiment cups are a simple, handsome way to organize sauces, spices, small prep items, and charcuterie board accents. Made from premium hardwoods and finished with food-safe mineral oil, they bring a warm natural look to the table while staying practical for everyday kitchen use.

The set includes four small cups, each measuring approximately 2.5 inches wide by 1 inch tall. Use them for dipping sauces, finishing salts, spice portions, minced herbs, garlic, mise en place, olives, nuts, or individual condiments. They are especially useful for charcuterie presentations, where small details can make a board look more thoughtful and polished.

Each cup is made in the USA and finished to show the natural character of the wood. Because these are made from real hardwood, grain pattern and color will vary from piece to piece, giving each set its own look. Our CKTG board and handle wax works well for maintaining these cups since it is made with food-safe mineral oil and food-safe beeswax.

Care Instructions: Clean with a damp cloth and wipe dry immediately. Do not soak. Do not put in the dishwasher. Water or excess moisture can damage the wood finish. Reapply food-safe mineral oil or CKTG board and handle wax as needed to maintain the wood.

• Product: Hardwood Condiment Cups
• Set Includes: 4 Cups
• Material: Premium Hardwood
• Finish: Food-Safe Mineral Oil
• Size: Approx. 2.5 inches D x 1 inch H
• Use: Sauces, Spices, Prep, Condiments, and Charcuterie
• Care: Clean with Damp Cloth and Wipe Dry
• Recommended Maintenance: CKTG Board and Handle Wax
• Made In: USA

||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|fletchersmill||item.||solidtemplate||equipment||https://s.turbifycdn.com/aah/chefknivestogo/fletchers-mill-6.png||||||Fletchers' Mill||||equipment||Suppliers > ||||||||||||||0||1||0||0||||fletchers-mill-border-grill-pepper-mill fletchers-mill-border-grill-pepper-mill-8-inch- fletchers-mill-bakery-pin fletchers-mill-french-rolling-pin-20-inch honeydipper tortilla-rolling-pin fletchers-mill-cherry-condiment-cups||||Fletchers Mill has been making pepper mills, salt mills, and wood rolling pins in New Vineyard, Maine, since 1984. They are one of the last American manufacturers still producing premium kitchen tools from domestic hardwoods. Their pepper mills grind consistently, and their rolling pins handle everything from pie crust to pasta. For those seeking the best brand for wooden pepper mills and rolling pins made in the USA, Fletchers Mill is the answer.||||||||||||||||0||||||||||New||||||||||||~~minimum-quantity~~1~~|^^|fletchers-mill-bakery-pin||item-1||solidtemplate||newarrivals||https://s.turbifycdn.com/aah/chefknivestogo/fletcher-s-mill-bakers-pin-13.png||||||Fletchers' Mill Bakers Pin 18.5" Maple||FM-BakersRollPin||newarrivals||New Arrivals > ||25.000 ||||||||||||1||1||0||0||||||||The Fletchers’ Mill Bakers Pin is a handy rolling pin made for small, precise baking jobs. With its compact 18.5" length and 2" diameter, it keeps your hands close to the dough, giving you excellent control when rolling out pastry squares, cookie dough, dumpling wrappers, small pie crusts, and other detail work.

Made from solid rock maple, this pin is built for long-term use in both home and professional kitchens. Its simple handle-free design makes it easy to maneuver, especially when working with smaller portions of dough where a full-size rolling pin feels clumsy.