chakus

Chakus are traditional Japanese knives designed primarily for cutting fish and other delicate tasks in the kitchen. Originating in the Edo period (1603–1868), they are characterized by their slender, curved blades and sharp edges, which allow for precise slicing and filleting. The term *chaku* (刈) translates to "to cut" or "to slice," reflecting their specialized function.

Chakus typically feature a single-edged blade, often made from high-carbon steel, which is honed to an extremely fine sharpness. The blade length varies, commonly ranging from 15 to 25 centimeters, with the shorter varieties being more versatile for fine work. The handle is usually ergonomic, often made from wood or synthetic materials, to provide a comfortable grip during extended use.

These knives are favored in professional kitchens, particularly in sushi and sashimi preparation, where clean, thin cuts are essential. Their design minimizes waste and maximizes efficiency, making them indispensable for chefs specializing in seafood. Chakus are also used for slicing vegetables, herbs, and other ingredients that require delicate handling.

Maintenance of a chaku involves regular sharpening and proper storage to preserve its edge. Unlike Western knives, which may be used for a broader range of tasks, chakus are specialized tools best suited for their intended purpose. Their craftsmanship and precision have made them a staple in Japanese culinary traditions.