Suba Aki K-tip Gyuto 210 mm

Suba Aki

Suba Aki is a new series named after the young, super-talented blacksmith (and my good friend) Akihito Furukawa, who is the man behind the forging of the knives in the series. He has a background at Nigara Hamono, which is based in the Aomori area and is known for its incredibly good and beautiful knives. He has now gone independent, but still works out of Nigara’s workshop, where he rents space.

Furukawa knows the knife industry in Japan incredibly well and, in his younger days, guided Tokyo’s chefs in finding the best knives when he worked in a knife shop on the famous kitchen street Kappabashi Dori in Tokyo, and then he went into apprenticeship.

I have met Furukawa San several times, and it is always a great pleasure to experience his passion and enthusiasm for knives. I have also welcomed him here at the workshop in Frederiksberg on several occasions.

For many years, I have had a dream of making knives with a stone-wash finish, as seen on cutlery, for example. Several of my knife-loving friends can confirm that I have been experimenting with this for many years, but now I have finally achieved a result that I think is perfect.

K-tip Gyuto / Chef’s knife 210 mm

K-tip actually stands for Kiritsuke-tip, which simply means a pointed tip, and that makes a lot of sense.

If you like the classic chef’s knife but also want a good tip for more delicate work, then you have found a fantastic knife for you. It works for most tasks in the kitchen and has quickly become one of my absolute favorites at home.

Be sure not to cut bones, frozen items, or use it in the dishwasher, and you will have a knife that stays sharp for a long time and is a true companion in the kitchen.

Gin-3 / Silver-3 Steel

The stainless Gin-3 steel is always a great pleasure to work with, and fortunately it is also one of Akihito Furukawa’s favorites. These blades have a stainless cladding, so they are completely rust-free under normal conditions. After the raw blades are thinned by mm, they are acid-treated and then stone-washed to give them a super cool rustic look.

Burnt Oak Handle

I have chosen a beautiful burnt oak handle from Fukushima for this series, which also reinforces the raw style. It is suitable for both right- and left-handed users and, despite being octagonal, is not sharp.

Please note

Please note that our knives are handmade and may vary in color in the wood materials of the handles, and that they should not be used on hard items such as frozen foods and bones. But if you take good care of your knife and avoid the dishwasher, you will enjoy its incredible precision and sharpness for many years to come.