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.
Kanetsune Blue Steel No.2 Kurouchi Santoku Japanese Knife 165mm
Arguably our most authentic, originally styled, blades with no frills. Just pure Japanese steel No.2 (HRC 61-62). Incredibly hard wearing and a work horse in the kitchen with the added protection of a Kurouchi finish.
Steel Type: Blue Steel No.2 (Carbon Steel)
HRC: 61-62
Blade Type: Double edged blade
Blade Length: 165mm (6.5")
Blade Height: 46mm (1.8")
Blade Thickness: 3.5mm
Handle Material: Magnolia Handle
Ferrule Material: Plastic
Handle Length: 134mm (5.3")
Weight: 121g (4.3 ounces)
SHIGEKI TANAKA BLUE STEEL NO.2 17 LAYER DAMASCUS JAPANESE PARING KNIFE 150MM
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
Although really a petty (or paring) knife we have classed this example from Kanetsune as a small chefs knife, down to it's particular shape which makes it suitable for a vast range of kitchen tasks.
Steel Type: Blue Steel No.2 (Carbon Steel, Rust Prone)
Blade Hardness: HRC 61-62
Blade Type: Double edged blade
Blade Length: 135mm (5.3")
Blade Height: 34mm (1.3")
Blade Thickness: 2.2mm (0.087")
Ferrule Material: Pakka wood
Handle Material: Oval
Handle Length: 115mm (4.5")
Weight: 71g (2.5 ounces)
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
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
*Exclusive to Cheslocker
SHIGEKI TANAKA VG10 PETTY-UTILITY JAPANESE KNIFE 150MM WITH WALNUT HANDLE
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
A limited edition Kengata Santoku with a stunning American cherry wood WA handle. Light weight and beautifully balanced with a blue super steel core. A stunning piece.
Steel Type: Blue Super (Carbon Steel, Rust Prone)
Blade Hardness: HRC 63-64
Blade Type: Double edged blade
Blade Length: 210mm (8.3")
Blade Height: 45mm (1.8")
Blade Thickness: 2.5mm (0.098")
Ferrule Material: Red Pakka wood
Handle Material: Keyaki (Japanese Elm)
Handle Length: 130mm (5.1")
Weight: 178g (6.3 ounces)
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 SANTOKU KNIFE 180MM
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.
*Suitable for Left and Right handed users |
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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.
*Suitable for Left and right handed users |
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
- Blue Steel No.2
- 11 Layer 'Starburst' Damascus Clad
- Red Sandlewood 'D' shaped handle (Shitan)
- 62-64 HRC Rockwell
** As used by Head Chef Olivia Burt
(MasterChef Professionals, Ex Ritz Hotel)
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
