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Japanese Hand Forged Carbon Steel 9.5 Inch Chef Knife

$29.99
$99.99
$29.99
DSKK Choice

It is designed for cooking use only. The blade is sharp and highly durable. It cuts meat vegetables and herbs smoothly. This kitchen knife works well for daily meals. The carbon steel holds edge for long. It supports clean and effortless slicing tasks. The handle is shaped for a strong grip. It feels balanced and easy to control. This professional kitchen knife offered at knife store is for chefs. The Japanese hand forged carbon steel chef knife is a powerful culinary tool. It also fits the needs of home cooks. The chef knife is known for high precision. It is ideal for all food prep. This culinary knife should be used in kitchens. This culinary knife performs well in any meal. 

Key Features

  • Hand Forged Carbon Steel Blade
  • Designed for Cooking Use
  • Provides balance grip and easy control
  • Reliable for everyday kitchen food preparation

Important Notice

This knife is made for kitchen use only. It is not for self-defense or harm. Do not use it for any unsafe task. Keep this professional kitchen knife food-focused only.

Please read this instruction carefully before using the knife. Besides, kindly keep this instruction well.

Precautions for the use of knives

Please do not immerse the knife in water for a long time, otherwise it will cause the handle to be corroded or the blade to rust. Frozen food must be completely thawed before cutting with a knife. When cutting hard ingredients, such as fish bones, please use a special Deba knife. For cutting chickens and ducks and other bone-in ingredients, please use a special bone chopper. Do not sway to cut the ingredients. Swinging to cut will cause uneven force on the cutting edge and cause the cutting edge to collapse. Please do not put the knives in the dishwasher for cleaning. The special detergent and high temperature of the dishwasher will cause the knives to rust or the handles to crack and deform. Do not slap things with the blade of the knife to avoid damage to the knife.

Knife care and maintenance

After using the knife, please wash it with clean water in time and wipe it with a dry cloth, and then place it in a dry and ventilated place. Do not place the knives in a humid, salty, acid, or alkaline environment, which will cause corrosion and rusting of the knives. Do not put the knife directly on the fire or close to the fire source, otherwise it will cause the knife body to deform and performance degradation. Please do not wipe the blade with non-woven nylon fabric. After the knife has been used for a period, it is recommended to use a high-quality whetstone for grinding to maintain good sharpness. If you accidentally cause the knife to rust, please scrub it with detergent and sponge, or polish it with a high-mesh whetstone. Regularly re-grinding the knives to remove dirt, oil stains, stains, etc. on the knives.

DSKK Schematic of how to use the whetstone

  1. Soak the whetstone in water for 5 minutes before use to make it fully absorb water.
  2. Place it on the platform steadily and polish it according to the angle of the blade. It can be
polished back and forth.
  1. Use 1000# rough grinding first to grind out a sharp blade.
  2. Use 6000# for fine grinding to strengthen the blade and grinding for 5-20 minutes.

Schematic diagram of how to use sharpener rod

  1. Hold the handle of the sharpener rod with your left hand, place the Sharpener rod on a flat
table, and hold the knife with your right hand.
  1. Place the blade against the sharpener rod, and the blade and the sharpener rod are at a
20-25° angle. Gently sharpen the knife downwards in an arc, from the tip of the knife to the tip, mainly lightly, and don't use excessive force.
  1. Make sure to sharpen the knife alternately. Keep the sharpener rod still. Change the knife to the other side of the sharpener rod. Use the same method to sharpen the other side of the
blade. The two sides should be alternately sharpened to ensure that both sides are sharpened.
  1. After grinding, please wipe the sharpener rod dry with a dry cloth. Do not wash and store it with water. Keep it dry and ventilated.
 

Returns Policy

You may return most new, unopened items within 30 days of delivery for a full refund. We'll also pay the return shipping costs if the return is a result of our error (you received an incorrect or defective item, etc.).

You should expect to receive your refund within four weeks of giving your package to the return shipper, however, in many cases you will receive a refund more quickly. This time period includes the transit time for us to receive your return from the shipper (5 to 10 business days), the time it takes us to process your return once we receive it (3 to 5 business days), and the time it takes your bank to process our refund request (5 to 10 business days).

If you need to return an item, simply login to your account, view the order using the "Complete Orders" link under the My Account menu and click the Return Item(s) button. We'll notify you via e-mail of your refund once we've received and processed the returned item.

Shipping

We can ship to virtually any address in the world. Note that there are restrictions on some products, and some products cannot be shipped to international destinations.

When you place an order, we will estimate shipping and delivery dates for you based on the availability of your items and the shipping options you choose. Depending on the shipping provider you choose, shipping date estimates may appear on the shipping quotes page.

Please also note that the shipping rates for many items we sell are weight-based. The weight of any such item can be found on its detail page. To reflect the policies of the shipping companies we use, all weights will be rounded up to the next full pound.

Precautions and Maintenance

Please read these instructions carefully before using the knife, and keep them in a safe place for future reference. A well-maintained knife not only improves your cooking experience but also ensures long-lasting performance, durability, and efficiency.

A well-maintained and cared for knife not only enhances your culinary experience, but by giving your knife the care it deserves, you’ll be preserving its longevity, durability, and efficiency.

  • Please do not immerse the knife in water for a long time, otherwise it will cause the handle to be corroded or the blade to rust.
  • Frozen food must be completely thawed before cutting with a knife. When cutting hard ingredients, such as fish bones, please use a special Deba knife. For cutting chickens and ducks and other bone-in ingredients, please use a special bone chopper. Do not sway to cut the ingredients.
  • Swinging to cut will cause uneven force on the cutting edge and cause the cutting edge to collapse. Please do not put the knives in the dishwasher for cleaning. The special detergent and high temperature of the dishwasher will cause the knives to rust or the handles to crack and deform. Do not slap things with the blade of the knife to avoid damage to the knife.

  • After using the knife, please wash it with clean water in time and wipe it with a dry cloth, and then place it in a dry and ventilated place.
  • Do not place the knives in a humid, salty, acid, or alkaline environment, which will cause corrosion and rusting of the knives.
  • Do not put the knife directly on the fire or close to the fire source, otherwise it will cause the knife body to deform and performance degradation.
  • Please do not wipe the blade with non-woven nylon fabric. After the knife has been used for a period, it is recommended to use a high-quality whetstone for grinding to maintain good sharpness.
  • If you accidentally cause the knife to rust, please scrub it with detergent and sponge, or polish it with a high-mesh whetstone. Regularly re-grinding the knives to remove dirt, oil stains, stains, etc. on the knives.

  • Soak the whetstone in water for 5 minutes before use to make it fully absorb water.
  • Place it on the platform steadily and polish it according to the angle of the blade. It can be polished back and forth.
  • Use 1000# rough grinding first to grind out a sharp blade.
  • Use 6000# for fine grinding to strengthen the blade and grinding for 5-20 minutes.

  • Hold the handle of the sharpener rod with your left hand, place the Sharpener rod on a flat table, and hold the knife with your right hand.
  • Place the blade against the sharpener rod, and the blade and the sharpener rod are at a20-25° angle. Gently sharpen the knife downwards in an arc, from the tip of the knife to the tip, mainly lightly, and don't use excessive force.
  • Make sure to sharpen the knife alternately. Keep the sharpener rod still. Change the knife to the other side of the sharpener rod. Use the same method to sharpen the other side.

 Premium Japanese Craftsmanship

Hand-forged by skilled Japanese artisans, this chef knife reflects centuries of blade-making tradition. Each blade undergoes meticulous shaping, tempering, and finishing to ensure superior performance. The forging process enhances the steel’s durability and creates a unique pattern that adds visual appeal. With attention to detail in every step, this knife is more than just a kitchen tool — it’s a symbol of heritage, precision, and commitment to excellence, making it a trusted choice for professional and home chefs alike.

Built for Professional Kitchens

Engineered for durability, sharpness, and comfort, this chef knife is designed to withstand the rigorous demands of professional kitchens. It can handle heavy daily use without compromising its edge or structure. From high-volume restaurant prep to home gourmet cooking, it maintains its performance under pressure. The combination of Japanese forging techniques, high-carbon steel, and an ergonomic handle makes it a reliable workhorse for chefs who demand the best in both functionality

 Perfect Balance & Control

This knife is perfectly weighted to provide stability and control in every cut. The balance point lies at the junction of the blade and handle, allowing for efficient energy transfer and less strain on your wrist. This precision balance makes repetitive slicing, dicing, and chopping comfortable, while improving accuracy in detailed cuts. Whether you’re a professional chef or a passionate home cook, the knife’s balance ensures consistent performance and a satisfying, controlled cutting experience every time.

Ergonomic Pakkawood Handle

Designed for comfort and durability, the pakkawood handle offers a smooth, non-slip grip, even during extended use. This engineered wood combines natural beauty with water resistance, ensuring the handle won’t warp or crack over time. Its ergonomic shape reduces hand fatigue, while the seamless construction ensures hygiene by preventing food particles from entering gaps. The balanced weight between blade and handle gives you precise control, whether you’re chopping rapidly or working on fine, intricate cuts.

Razor-Sharp 15° Edge

This knife’s double-bevel edge is hand-honed to an acute 15° angle on each side, ensuring precision cuts every time. Such sharpness allows for effortless slicing, reducing drag and preserving the texture and flavor of ingredients. Whether you’re filleting fish, dicing onions, or carving meat, the edge glides cleanly through without crushing or tearing. The razor-sharp finish is maintained through traditional whetstone sharpening, giving you consistent performance in both professional kitchens and home cooking environments.

Protective Custom-Fit Sheath

The knife comes with a custom-fitted sheath designed to protect both the blade and the user. Crafted from durable materials such as natural magnolia wood or premium synthetic leather, it provides a secure and snug fit for the 9.5-inch blade. The smooth interior safeguards the edge from dulling, while the moisture-resistant finish helps prevent rust during storage. Whether stored in a kitchen drawer or carried to culinary events, the sheath ensures safety, durability, and a professional presentation for your knife.

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