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
These knives are favored in professional kitchens, particularly in sushi and sashimi preparation, where clean, thin
Maintenance of a chaku involves regular sharpening and proper storage to preserve its edge. Unlike Western