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Akane Series - Japanese AUS10 High Carbon Steel

$ 79.00 USD $ 129.00 USD

Variants:
Currently out of stock
Currently out of stock
Currently out of stock
Currently out of stock
Currently out of stock
 

Akane Series - Japanese AUS10 High Carbon Steel

$ 79.00 USD $ 129.00 USD

Currently out of stock

Only .. left! .. people are viewing this item

Akane series features 2 layers of Damascus-patterned blades with a core of AUS10 stainless steel with a hardness of 60 HRC, which provides excellent edge retention.


The handle is made of Octagonal-shaped Natural Mkuruti Wood with Plywood Bolster for beauty and durability.

AKANE SERIES LINE UP :

CHEF KNIFE 8 INCH

length: 350 mm 
blade length: 205 mm
blade width: 48 mm
weight: 250g.
blade material: Japanese AUS10 cutting core protected with 2 layers of 430 steel
handle: natural African Wood Mkuruti
--------------------------------------------

KIRITSUKE KNIFE 8 INCH:

length: 345 mm

blade length: 200 mm
blade width: 50 mm
blade material:Japanese AUS10 cutting core protected with 2 layers of 430 steel 
Handle: Mkuruti wood

--------------------------------------------

SANTOKU KNIFE 7 INCH: 

length: 330 mm
blade length: 180 mm
blade width: 45 mm
weight: 220g.
blade: Japanese AUS10 cutting core protected with 2 layers of 430 steel
handle: natural African Wood Mkuruti

--------------------------------------------

NAKIRI KNIFE 6.7 INCH:

length: 315 mm

blade length: 170 mm
blade width: 55 mm
weight: 257g.
blade: Japanese AUS10 cutting core protected with 2 layers of 430 steel
handle: natural African Wood Mkuruti ​

-----------------------------------------

PETTY KNIFE 145MM :

length: 275 mm
blade length: 145 mm 
blade width: 31 mm 
weight: 155g. 
blade: Japanese AUS10 cutting core protected with 2 layers of 430 steel 
handle: natural African Wood Mkuruti ​


--------------------------------------------

 3 PCS KNIVES SET:

CHEF KNIFE 8 INCH
SANTOKU 7 INCH
NAKIRI 6.7 INCH

​Note: these products are made from high carbon steel. it should be clean and dry out after each use, if rust appears, it can be easily removed.

 

Taking Care Of Your Carbon Steel Knife: 

Clean While You Cook

One of the most important steps in taking care of your carbon steel is keeping the blade clean. That means wiping down your knife while you cook. It may seem tedious at first, but it will keep your blade from rusting. This is especially true when working with acidic foods, like lemons and tomatoes, which tend to be particularly tough on carbon steel.

Patina vs. Rust

Over time, your knife will develop a gray-blue patina. Don’t freak! There’s a difference between patina and rust. Patina = good; rust = bad. A healthy patina actually protects your knife from rust.

Keep Your Knife Honed

Regular honing helps keep your blade (carbon steel or other) balanced, which makes cutting easier.

Honing, which essentially just re-centers your knife, can be done daily; sharpening, which involves shaving off part of your knife to create a fresh edge, should be done considerably less frequently (maybe twice a year).

If not used for a long time it is recommended to apply some oil and keep in a dry place for storage.

   

Please allow 7-15 business days for your order to arrive, depending on destination country. We have multiple warehouses in US, Europe and Asia, depending on availability of each product we do our best to ship it from the warehouse closer to your country, and offer you the faster shipping possible.

Here are some great reasons to buy from us:

   

We Put Our Customers First to us. If your order arrive faulty or broke, simply send us a picture and we'll cheerfully refund you every cent.

Returns are easy, simply contact us and ship back your item to our returns centre. We'll get you a refund in a snap!

We insist that you love everything you buy from us. If you're unhappy for any reason whatsoever, just let us know and we'll bend over backwards to make things right again.

Ordering from ChefsLifestyle is 100% safe and secure so you can rest easy. Your personal details are never shared, sold or rented to anyone either.

Akane series features 2 layers of Damascus-patterned blades with a core of AUS10 stainless steel with a hardness of 60 HRC, which provides excellent edge retention.


The handle is made of Octagonal-shaped Natural Mkuruti Wood with Plywood Bolster for beauty and durability.

AKANE SERIES LINE UP :

CHEF KNIFE 8 INCH

length: 350 mm 
blade length: 205 mm
blade width: 48 mm
weight: 250g.
blade material: Japanese AUS10 cutting core protected with 2 layers of 430 steel
handle: natural African Wood Mkuruti
--------------------------------------------

KIRITSUKE KNIFE 8 INCH:

length: 345 mm

blade length: 200 mm
blade width: 50 mm
blade material:Japanese AUS10 cutting core protected with 2 layers of 430 steel 
Handle: Mkuruti wood

--------------------------------------------

SANTOKU KNIFE 7 INCH: 

length: 330 mm
blade length: 180 mm
blade width: 45 mm
weight: 220g.
blade: Japanese AUS10 cutting core protected with 2 layers of 430 steel
handle: natural African Wood Mkuruti

--------------------------------------------

NAKIRI KNIFE 6.7 INCH:

length: 315 mm

blade length: 170 mm
blade width: 55 mm
weight: 257g.
blade: Japanese AUS10 cutting core protected with 2 layers of 430 steel
handle: natural African Wood Mkuruti ​

-----------------------------------------

PETTY KNIFE 145MM :

length: 275 mm
blade length: 145 mm 
blade width: 31 mm 
weight: 155g. 
blade: Japanese AUS10 cutting core protected with 2 layers of 430 steel 
handle: natural African Wood Mkuruti ​


--------------------------------------------

 3 PCS KNIVES SET:

CHEF KNIFE 8 INCH
SANTOKU 7 INCH
NAKIRI 6.7 INCH

​Note: these products are made from high carbon steel. it should be clean and dry out after each use, if rust appears, it can be easily removed.

 

Taking Care Of Your Carbon Steel Knife: 

Clean While You Cook

One of the most important steps in taking care of your carbon steel is keeping the blade clean. That means wiping down your knife while you cook. It may seem tedious at first, but it will keep your blade from rusting. This is especially true when working with acidic foods, like lemons and tomatoes, which tend to be particularly tough on carbon steel.

Patina vs. Rust

Over time, your knife will develop a gray-blue patina. Don’t freak! There’s a difference between patina and rust. Patina = good; rust = bad. A healthy patina actually protects your knife from rust.

Keep Your Knife Honed

Regular honing helps keep your blade (carbon steel or other) balanced, which makes cutting easier.

Honing, which essentially just re-centers your knife, can be done daily; sharpening, which involves shaving off part of your knife to create a fresh edge, should be done considerably less frequently (maybe twice a year).

If not used for a long time it is recommended to apply some oil and keep in a dry place for storage.

   

Please allow 7-15 business days for your order to arrive, depending on destination country. We have multiple warehouses in US, Europe and Asia, depending on availability of each product we do our best to ship it from the warehouse closer to your country, and offer you the faster shipping possible.

Here are some great reasons to buy from us:

   

We Put Our Customers First to us. If your order arrive faulty or broke, simply send us a picture and we'll cheerfully refund you every cent.

Returns are easy, simply contact us and ship back your item to our returns centre. We'll get you a refund in a snap!

We insist that you love everything you buy from us. If you're unhappy for any reason whatsoever, just let us know and we'll bend over backwards to make things right again.

Ordering from ChefsLifestyle is 100% safe and secure so you can rest easy. Your personal details are never shared, sold or rented to anyone either.

Akane Series - Japanese AUS10 High Carbon Steel

$ 79.00 USD $ 129.00 USD

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