Tired of giving gifts that never give back?
Well this is your chance to give a gift that gives back in more ways than one.
It is the gift of the sharpest knife money can buy. It brings sharp knives, better prepping, happier cooking, more enjoyable food and deeper satisfaction - all with the effortless and precise cut of a truly sharp knife made with passion, attention to detail, best materials, respect for tradition and immaculate care.
Chubo - roughly translated from Japanese means "restaurant kitchen". Why this matters for the home cook? Well we are all looking for quality today and especially in times that demand fiscal conservatism. I feel I am betraying Solingen (and all European knives), America and India when I readily admit that when it comes to cutlery and kitchenware - the Japanese do it best. Their respect for perfection and their passion to attain perfection is unmatched and awe inspiring.
Looking for a gift that will change a life? Add ease of preparation to a harried cooks life? A perfect gift for someone that has everything? A sharp edge that will please the sharpest cookie you know? Or a gift that you know will inspire someone into the kitchen to cook and share - look no further. Now you have a resource that brings quality to you and at fair prices.
Chubo was founded by Jeremy Watson, who has spent the better part of his life marrying and bringing together the food cultures of America and Japan. I met him first as the impeccably gifted representative of the leading Japanese trader of fine wares for chefs and cooks. After spending almost a decade enriching lives of pioneering chefs and culinary masters across the US and beyond, Jeremy decided to found Chubo and bring the very best Japanese cutlery and craftsmanship to those in search of the very best tools to help create the very best they can possible cook.
Chubo strives to bring everyone that cooks hand crafted products that are accompanied by similarly exceptional customer service. (Need more details? Well you must be like me, and so, I have added below the descriptions and photos of the knives, further details for your curious ones.)
Below are five knives that I think give you several to choose from and also are representative of many budgets when choosing the perfect gift.
I always find joy in seeing the faces of people that get these knives as gifts from us. But that joy is trumped by the emails I get after the knives have been put to use and that further trumped by the love letters that come my way explaning how a simple knife changed the giftee's life around food and in the kitchen.
You are what you eat - and if you can remember that - it should be no probem giving a gift that will make people better cooks that eat with mindful care and share with delicious and carefree excess.
1) Sakai Takayuki 17 layer Damascus Chef's Knife
Incredibly sharp, aesthetically beautiful with hand hammered steel and mahogany handle and very reasonably priced.
$140. (you will not need to buy new knives for decades!)
These knives are a fantastic intro for people who have never experienced a Japanese knife.
2) Sakai Takayuki 17 layer Damascus Vegetable (Nakiri) Knife
Same line as #1 - thought this veg knife robs you of any excuse to be lazy about working with vegetables and cooking them with pride.
3) Tojiro Bread Knife
Essential knife in any home kitchen, but most people's bread knives are not up to scratch. This knife will stay sharp for years and cut cleanly and decisively through any type of bread.
4) Takeda Petty Knife
Gorgeous, artisan knives. Each piece is 100% handmade, forged and handle fitted. Really nice rustic finish, rosewood handles and ultra light in the hand. If you are arthirritic like me, this is magic in your hands. Indulge yourself, indulge a family member or a dear friend - they will be eternally grateful to you and to the Japanese tradition of knife making.
What sets Japanese knives apart from European / American knives is every single aspect: materials, design, craftsmanship and attention to detail.
There are two types of Japanese knives, the traditional knives which only serve one purpose and are completely hand forged and the hybrid knives which look like a typical European knife. Most home cooks will be interested in the hybrid knives like the knives in the descriptions that I sent to you. Some details on hybrid Japanese knives below:
- The steel that is used is much harder than other steels which allows the knives to hold an edge considerably longer than any other type of knife.
- In addition to harder steel, a lot of Japanese knife makers use special steel blends which maximize edge life and make the knife easier to sharpen.
Craftsmanship and attention to detail
- The blade is typically significantly thinner both at the spine and the cutting edge, allowing for much more fine and precise cutting.
- The bevel is at a steeper angle on the cutting side, also allowing for a more precise cut. The more cleanly and precisely food is cut, the less the food cells are damaged and the better the final dish looks and tastes.
- There is a very slight outward curve on each side of the knife, which helps the knife to glide through food swiftly and effortlessly.
Even the hybrid knives (three of the four I share above), which are typically factory made are hand sharpened and in the case of the 17 layer damascus knives are hand hammered. The hammered effect is not only for aesthetics but prevents food from sticking to the blade.
The Takeda knife (last on the list I share with you) is a step above as it is 100% hand hammered, shaped, forged and sharpened. Each one of these knives goes through a five day heating and cooling process until it reaches completion. In my opinion and the opinion of many chefs who have used the Takeda knives, these are some of the best performing knives on the market.www.chuboknives.com