Akazawa's Chou-Ao-Sitan line crafts its blades out of Super Blue Steel (SBS). SBS is among the hardest steel on the market to date; it has an HRC that ranges from 64-65. Because of its high-level of hardness, SBS has immaculate edge-retention abilities and edge-sharpness. The blades in this line are also all “sandwiched” steel blades—those blades whose high-carbon steel is “sandwiched” in between one layer of stainless-steel on each side—giving them “stainless” properties; they do not rust above the cutting-edge and are easy to maintain. The handles of the knives in this line are either traditional, Eastern handles or Western-style handles that are either crafted from Pakkawood or Ebony wood respectively.

Disclaimer: The edge of the blades in this line are prone to rusting because they are not “sandwiched” in between two layers of stainless-steel and are instead crafted solely from Super Blue Steel. They were purposefully made this way in order to improve the edge sharpness of the knives.

Recommendation: The knives in this series are recommended for all line-cooks and chefs of all levels because they are easy to care for and are a very practical tool in a professional kitchen. Nonetheless, we recommend that those who purchase these knives have good sharpening skills.

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