The S.S.B. Japanese Chef Knives

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The Gyuto has a 8.27” blade with an overall length of 14.5".

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The Santoku has a 6.50" blade with an overall length of 12".

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The Nakiri has a 6.50” blade with an overall length of 12".

Notes
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The Petty has a 5.25" blade with an overall length of 10".

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A water buffalo horn ferrule collar.

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Photographed by Jason Frank Rothenberg at The Old Place, a hideout for Hollywood stuntmen and home to a killer wood-fired steak.

Notes
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The S.S.B. Japanese Chef Knives

Forged in Sanjo exclusively for Best Made, our kitchen-proven Japanese Chef Knives have been updated with an improved, hand-scorched Shou Sugi Ban chestnut handle.


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$98 - $458
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Forged in Sanjo exclusively for Best Made, our kitchen-proven Japanese Chef Knives have been updated with an improved, hand-scorched Shou Sugi Ban chestnut handle.

Story

Forged in Sanjo exclusively for Best Made, our kitchen-proven Japanese Chef Knives have been updated with an improved, hand-scorched Shou Sugi Ban chestnut handle. Shou Sugi Ban is the centuries-old technique of charring and brushing the wood's surface, traditionally used to weatherproof cedar siding on buildings. In the kitchen, this gives our S.S.B. Japanese Chef Knives newfound resistance to both water and heat, the two primary instigators of a cracked handle. The expertly crafted Shou Sugi Ban handle is affixed with a water buffalo horn collar to a forged, triple-laminate blade with stainless surface layers and an Aogami blue steel core. The high-carbon steel core is exposed only at the knife's edge, providing higher hardness for long-lasting sharpness, while the stainless surface layers improve toughness and reduce overall maintenance. As with all our exclusive Japanese blades, the S.S.B. Japanese Chef Knives are stamped with the “Best Made” Japanese emblem, and each knife ships with a canvas blade guard for protection from moisture and chipping while in storage.

Specs
  • Triple-laminate steel
  • Gyuto: 8.27” blade
  • Overall: 14.5"
  • Santoku: 6.50" blade
  • Overall: 12"
  • Nakiri: 6.50” blade
  • Overall: 12"
  • Petty: 5.25" blade
  • Overall: 10"
  • “Best Made” Japanese stamp
Materials
  • Blue steel carbon core
  • Stainless steel outer laminate
  • Burnt chestnut handles
  • Water Buffalo Horn ferrule collar
  • Canvas blade guard
Origin
  • Handcrafted in Japan
Care
  • Knives should never be run through the dishwasher
  • The high-carbon edge will tarnish if left wet. Dry immediately after use, apply a thin coat of oil to protect long-term. A unique patina will form as the knife is exposed to acids and oils
Notes
  • Ships with our Knife Handbook with information on care and sharpening