Suba Aki Petty 135 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 (Denmark) 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.

Petty 135 mm

If you need a knife for smaller vegetables, carrots, onions, and other small tasks, this stainless steel petty knife is a really good choice. It is a size that anyone can handle, and it is a real pleasure to use.

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 have been 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.