Chefmesser (Kochmesser)
Chefmesser (Kochmesser)
Chefmesser (Kochmesser)
Chefmesser (Kochmesser)
Chefmesser (Kochmesser)
Chefmesser (Kochmesser)
AKANE

Chef's knife

The powerful heart of your kitchen – forged from 73 layers of Damascus steel with a powder steel core for precise and sophisticated cuts

319.95 CHF
/
Tax included.
  • ✓Our most versatile knife for meat, fish, vegetables & herbs
  • ✓Extreme sharpness & maximum wear resistance with 73 layers of Damascus steel and a powder steel core
  • ✓Carefully handcrafted – maximum precision for the highest demands
  • ✓Ergonomic dark rosewood handle – powerful, solid and perfectly balanced
In stock – more than 10 items available
  • Free standard shipping in Switzerland
  • Express shipping available
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When uncompromising sharpness meets powerful stability, the AKANE chef's knife is created.

Its powdered steel core is embedded in 73 layers of Damascus steel and balanced by a dark rosewood handle. This allows it to master demanding cuts as confidently as precise fillets.

Each knife is unique – with individual damask grain and a natural wood handle, which can be engraved upon request to create a truly personal work of art.

MISAKI – where quality meets art.

Tough fibers, hard vegetables, hours of preparation – intensive use separates a good knife from an excellent one.

The AKANE chef's knife was designed for peak performance: With a hardened blade (64 HRC) and a powerful weight, it delivers uncompromising sharpness and the utmost precision – even with the most demanding ingredients. The extra mass supports quick weighing without sacrificing control.

A tool for professionals who rely on maximum cutting quality.

Each blade is hand-ground in several steps and carefully inspected – for uncompromising sharpness, maximum wear resistance, and absolute control with every cut. The fine-grain powder steel core retains its edge exceptionally well and can be precisely resharpened as needed.

Suitable for:

Meat
Meat
Fish
Fish
fruit and vegetables
fruit and vegetables
Herbs
Herbs

blade

73 layers of hammered Damascus steel with a high-alloy powder steel core (14Cr14MoVNb) and 72 layers of rust-resistant SUS 410 stainless steel.

The vacuum and cryogenic heat treatment creates an extremely fine microstructure with the highest hardness. With a Rockwell hardness of 62–64 HRC, the blade is among the most durable and cutting-edge blades in its class. The niobium content in the core gives the blade extreme sharpness and maximum wear resistance.

The Japanese V-grind with 15° per side guarantees uncompromising precision. Exception: The bread knife uses a single-sided 30° serrated edge.

The characteristic hammering gives the Damascus knife a special character and underlines its handcrafted aesthetic.

Half bolster and full tang ensure balanced weight distribution, increased stability and maximum durability during intensive use.

Handle

The ergonomically shaped handle made of dark, noble rosewood lies comfortably and securely in the hand – even during prolonged use.

Each handle is finely polished several times to achieve a particularly smooth, supple surface that not only looks high-quality but also provides a pleasant grip.

Suitable for left- and right-handed users.

mass

  • Total length: 353 mm
  • Blade length: 210 mm
  • Handle length: 143 mm
  • Blade width: 53.8 mm
  • Blade thickness: 2.4 mm
  • Weight: 262±10 g
  • ✔ Wash by hand with mild detergent – ​​then wipe dry immediately
  • ✔ Only use wooden or plastic boards as a base
  • ✔ Best stored in a knife block or on a magnetic strip
  • ✔ Sharpen the blade regularly and oil it occasionally
  • ✘ Do not clean in the dishwasher
  • ✘ Not suitable for bones, frozen or hard foods
  • ✘ Do not use on hard surfaces such as glass, stone or metal

View full care instructions

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What types of kitchen knives are there?

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There are various kitchen knives that are specifically designed for their tasks. The paring knife, for example, is useddelicate work with fruit and vegetables, while the bread knife cuts pastries and large fruits. True all-rounders in the kitchen are thechef's knifeand thatSantoku.


Which kitchen knife is suitable for which purpose?

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Every kitchen knife fulfills its specific tasks. The chef's knife is an all-rounder for cutting, chopping, and mincing. The Nakiri is ideal for slicing vegetables. With abread knifeYou can cut through even hard bread crusts and large fruits such as melons. And aParing knifeused for peeling and carving fruit and vegetables.
It is worth taking a look at the differentKnife typesto choose the right knife for every task in the kitchen.


What should I look for when buying a kitchen knife?

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When buying kitchen knives, quality, sharpness, and balance are important. Make sure the steel is high-quality and precisely crafted. Preferably, choose Damascus steel kitchen knives for maximum edge retention. A fine kitchen knife should be well-balanced and fit securely in the hand. This allows for effortless and controlled work.


How do I cut safely with a kitchen knife?

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Always hold the blade of a kitchen knife in a controlled manner, keeping the edge away from your body. A particularly safe approach is to use a claw grip, where you slightly curl the fingertips of the hand holding the food. This way, you won't risk cutting your fingers.