Before the development of stainless steel for mass production all knives were made of Carbon Steel. Carbon steel is the perfect material for blade construction. It can be made extremely sharp often with a tighter edge than could ever be achieved with a Stainless blade.
It also retains that edge for a long time and easy to sharpen. Some of the best knives are still Carbon Steel.
If you're not use to using Carbon Steel knives you will surely feel the difference in the way it slices, any discolouration that can occur over time adds character to the knife and shouldn't be anything to be concerned about.
Carbon steel will discolour and if not properly looked after it will develop rust. Please see Steel Types for more information.
We have carefully sourced mainly high carbon knives that are often Clad in Stainless so you get all the benefits of the familiar Stainless and the superior edge of Carbon.
We have carefully sourced mainly high carbon knives that are often Clad in Stainless so you get all the benefits of the familiar Stainless and the superior edge of Carbon.
The Tojiro Shirogami Carbon Steel Gyuto designed to peel, trim, slice, dice, chop, mince, vegetables, fillet fish, and cut meat. Handcrafted of White #2 Shirogami steel. The Shirogami clad core is the same type of steel, but with a dark and rough looking kurouchi finish. Both steels are reactive when exposed to moisture and acidic foods. The knife will change colors with hues of blues and grays over time.
- Carbon steel blade with a kurouchi (dark) finish; dark finish prevents food from reacting with the blade
- Shirogami (White Steel) #2
- D-shaped oak wood handle
- Please note that this knife is not stainless, it will patina and will rust if not washed and dried immediately after use
New for 2018 this beautiful shaped paring knife, with an extended heel, for us makes this a stand out knife. Good to use in the hand when peeling fruit and comfortable when chopping on a board. With a blue steel no.2 core finished with 17 layers of Japanese Damascus, the Shigeki Tanaka paring knife is razor sharp out of the box and with the blue steel you really feel the difference.
Mr. Tanaka is an incredibly skilled young craftsmen, working with traditional methods and producing only small runs of knives to ensure impeccable quality.
- Blue Steel No.2 core
- 17 Layer Japanese Damascus
- Treated Magnolia Handle
- Wooden Bolster
- Double Bevel
- 150mm Blade
- 65g
- HRC 62
Knife Type: Santoku Knife
Steel Type: Blue Steel No.2 Damascas
Blade Type: Double edged blade
Blade Length: 165mm
Blade Thickness:2.0mm
Blade Height:45mm
Handle Length:125 mm
Handle Type:Walnut
Weight:130g
Steel Type: Blue Steel No.2 Damascas
Blade Type: Double edged blade
Blade Length: 165mm
Blade Thickness:2.0mm
Blade Height:45mm
Handle Length:125 mm
Handle Type:Walnut
Weight:130g
A really nicely weighted Nakiri from Shigeki with a slightly more curved blade, great for chopping but also suitable for slicing. The double bevel and octagonal ('WA') walnut handle means this is an ideal knife for both right and left handed users.
- Knife Type: Nakiri Knife
- Steel Type: Blue Steel No.2 Damascas
- Blade Type: Double edged blade
- Blade Length: 165mm
- Blade Thickness:2.0mm
- Blade Height:48mm
- Handle Length:127 mm
- Handle Type:Walnut
- Weight:150g
KANETSUNE BLUE STEEL NO.2 PETTY JAPANESE CHEF KNIFE 135MM
Kanetsune is located at Seki City, the capital of the Orient and is known to be the City of Blades. The underground method in Japanese sword-making called “Seki-den” which started some 800 years back has been handed down to this present day. One of Japan’s supreme master craftsmen, Kanetsune Seki was able to conserve this method and employ it in all of his knives.
Knife Type: Petty Knife
Steel Type: Blue Steel No.2
Blade Type: Double-edged Blade
HRC 61:62
Handle Material: Shitan rosewood handle
Blade Length: 135mm
Blade Height: 30mm
Blade Thickness: 2.8mm
Handle Length: 114mm
Weight: 74g
A limited addition Kengata Santoku with a stunning American cherry wood WA handle. Light weight and beautifully balanced with a blue super steel core. A stunning piece.
- 160mm Blade
- Blue super steel core (HRC 63-64)
- Black Iron Clad
- American Cherry Wood WA handle
- 132g
SHIGEKI TANAKA BLUE STEEL NO.2 TEKKA KUROUCHI KENGATA SANTOKU KNIFE 165MM
New for 2018 this classically finished 'Kurouchi' santoku in the kengata style is a great addition to the range. The Black Kurouchi finish not only makes the knife stand out, it also helps to protect the carbon steel from discolouration.
Mr. Tanaka is an incredibly skilled young craftsmen, working with traditional methods and producing only small runs of knives to ensure impeccable quality.
- Blue Steel No.2 core
- Kurouchi Finish
- Octagonal (WA) Walnut Handle
- Double edged Blade
- 165mm Blade Length
- HRC 62
Mr. Tanaka is an incredibly skilled young craftsmen, working with traditional methods and producing only small runs of knives to ensure impeccable quality.
- Blue Steel No.2 core
- Kurouchi Finish
- Octagonal (WA) Walnut Handle
- Double edged Blade
- 165mm Blade Length
- HRC 62
Enjoy the best of both worlds with this traditionally styled petty (Utility) knife that is extremely light weight and verstatile with a beautiful Walnut octagonal handle and a Nashiji styled blade with all the benefits of a stainless VG10 blade.
- Double bevel edge
- Octagonal Walnut handle
- Pakka Wood Bolster
- 150mm Blade
- Only 76g
Combining traditional styling with all the advantages of Japanese VG10 stainless steel. With an octagonal 'Wa' handle made from walnut and a matt finished blade, this Nakiri is lightweight and comfortable to handle.
Mr. Tanaka is an incredibly skilled young craftsmen, working with traditional methods and producing only small runs of knives to ensure impeccable quality.
- Japanese VG10 Steel
- Octagonal Walnut Handle
- Double Bevel
- 165mm Blade
- 170g
- HRC 61
Mr. Tanaka is an incredibly skilled young craftsmen, working with traditional methods and producing only small runs of knives to ensure impeccable quality.
- Japanese VG10 Steel
- Octagonal Walnut Handle
- Double Bevel
- 165mm Blade
- 170g
- HRC 61
SHIGEKI TANAKA VG10 GYUTO / CHEF KNIFE 210MM
Combining traditional styling with all the advantages of Japanese VG10 stainless steel. With an octagonal 'Wa' handle made from walnut and a matt finished blade, this Nakiri is lightweight and comfortable to handle.
Mr. Tanaka is an incredibly skilled young craftsmen, working with traditional methods and producing only small runs of knives to ensure impeccable quality.
- Japanese VG10 Steel
- Octagonal Walnut Handle
- Double Bevel
- 210mm Blade
- 170g
- HRC 61
Mr. Tanaka is an incredibly skilled young craftsmen, working with traditional methods and producing only small runs of knives to ensure impeccable quality.
- Japanese VG10 Steel
- Octagonal Walnut Handle
- Double Bevel
- 210mm Blade
- 170g
- HRC 61
Combining traditional styling with all the advantages of Japanese VG10 stainless steel. With an octagonal 'Wa' handle made from walnut and a matt finished blade, this Nakiri is lightweight and comfortable to handle.
Mr. Tanaka is an incredibly skilled young craftsmen, working with traditional methods and producing only small runs of knives to ensure impeccable quality.
- Japanese VG10 Steel
- Octagonal Walnut Handle
- Double Bevel
- 180mm Blade
- 140g
- HRC 61
Mr. Tanaka is an incredibly skilled young craftsmen, working with traditional methods and producing only small runs of knives to ensure impeccable quality.
- Japanese VG10 Steel
- Octagonal Walnut Handle
- Double Bevel
- 180mm Blade
- 140g
- HRC 61
A lovely Nakiri in true Japanese tradition with a Black Kurouchi finish which minimizes corrosion.
Aogami Blue Super steel #2 is about the best mix for high carbon steel knives and ensures a fine, razor sharp edge and smooth cut.
Light weight well balanced and a joy to handle.
Aogami Blue Super steel #2 is about the best mix for high carbon steel knives and ensures a fine, razor sharp edge and smooth cut.
Light weight well balanced and a joy to handle.
- Blue Steel Aogami #2
- HRC 62 - 64
- Double Bevel
- Octagonal 'WA' Chestnut Handle
- 170mm Blade
- 175g
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SEISUKI AOGAMI (BLUE STEEL NO.2) NASHIJI SANTOKU JAPANESE CHEF KNIFE 165MMIn the true tradition of Japanese skill and style this Santoku is as close as you'll get to the type of steel used for Centuries all over Japan.
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SEISUKE AOGAMI (BLUE STEEL) NO.2 NASHIJI AJIKIRI CHEF KNIFE 105MMA light, small and very versatile ' Mini Deba ' perfect for more intricate tasks or chopping herbs / vegetables. The only knife of this style that we stock.
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Kanetsune White Steel SHIROGAMI Damascus Usuba (165mm)
A popular Usuba Nakiri Knife with a slightly angled blade, featuring an elegant 'Sumi Nagashi' pattern created by the skilled folding and hammering of the steel.
Light weight and perfect for chopping fruit and vegetables
- SHIROGAMI white Steel Core
- 11 Layer 'Starburst' Damascus Clad
- Red Sandlewood 'D' shaped handle
- 60 HRC Rockwell
The Usuba is very much like Nakiri but with a more rounded tip and increased curvature for a rocking motion. - Ideal for Chopping Veg and herbs
From Kanetsune Seki
Light weight and perfect for chopping fruit and vegetables
- SHIROGAMI white Steel Core
- 11 Layer 'Starburst' Damascus Clad
- Red Sandlewood 'D' shaped handle
- 60 HRC Rockwell
The Usuba is very much like Nakiri but with a more rounded tip and increased curvature for a rocking motion. - Ideal for Chopping Veg and herbs
From Kanetsune Seki
As we know, no matter how well you look after your Carbon Steel knives, over time they will discolour and possibly rust
This handy little tool is incredibly effective!
A light rub on the effected area will restore your blade to it's original state
(Can also be used on a variety of items that may have rusted over time)
- For best results use with a little water and wash / Dry knife after use
