The chef's knife is the most used knife in the kitchen, suitable for cutting vegetables, meat, and fish alike. The blade's length is 16 cm, and its sharpening angle is 15 degrees. The blade is made of high-quality stainless steel, which has a high carbon content and includes molybdenum. This provides excellent corrosion resistance, making the knife durable and long-lasting. The handle of the knife is oval-shaped and made of rubber wood.

Japanese Satake Cutlery has been manufacturing knives since 1940 and is one of Japan's most well-known knife brands.

Japanese kitchen knives are made of very hard and thin metal. Therefore, they should not be hammered or twisted against hard materials, such as frozen or bony meat, coconuts, can lids, etc. There is a risk of actual pieces chipping off the steel. High-quality kitchen knives should never be washed in the dishwasher; instead, they should be rinsed quickly and dried immediately after use. Any storage solutions where the knife blades do not come into contact with other metal objects are suitable for storage.