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.
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
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
SHIGEKI TANAKA BLUE STEEL NO.2 17 LAYER DAMASCUS SANTOKU JAPANESE CHEF KNIFE 165MM
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
TOJIRO WHITE STEEL BLACK FINISHED NAKIRI JAPANESE CHEF KNIFE 150MM (TOKYO STYLE)
New for 2018 a Tokyo style Nakiri from Tojiro - slightly smaller than many Nakiri knives, extremelylight weight and in a very traditional Kurouchi style. Great value for such a versatile knife.
- Steel Type: White Steel (Kurouchi Finish)
- Blade Type: Double-edged Blade
- Blade Length: 150mm
- Blade Height: 53mm
- Blade Thickness: 3.5mm
- Handle Length: 124mm
- Weight: 134g
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
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
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
SAKAI TAKAYUKI BLUE STEEL NO.2 KUROUCHI NAKIRI 170MM
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
SAKAI TAKAYUKI BLUE STEEL NO.2 KUROUCHI SANTOKU 160MM
Steel Type:Blue Steel No.2 Kurouchi
Blade Type: Double edged blade
Blade Length: 160mm
Blade Thickness:1.8mm
Blade Height:44mm
Handle Length:134mm
Weight:127g
Blade Type: Double edged blade
Blade Length: 160mm
Blade Thickness:1.8mm
Blade Height:44mm
Handle Length:134mm
Weight:127g
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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
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TOJIRO SHIROGAMI WHITE STEEL BLACK FINISHED CHEF'S KNIFE GYUTO 210MMA 210mm Black finish Gyuto In the traditional style, widely used in Japan for centuries.
Light weight with a long lasting edge.
Carbon Steel Prolonged contact with water should be avoided Tojiro Kiritsuke Shirogami (White Steel) Kiritsuke 240mmStyled in the way of the Japanese Katana the Sujihiki Kiritsuke is one of our more-stand out knives.
Traditionally reserved for executive Chefs or those highly skilled with traditional Japanese Knives, it has wide ranging uses including the carving of meats. Exemplifying the most intricate techniques of forging, layering, and hammering, this black forged knife, or Kurouchi in Japanese, is a traditional method of crafting high carbon knives. This unique style of forging offers an unpolished rustic finish. - 240mm - Magnolia Handle - Double Bevel - Shirogami (white steel) Core - 61 - 62 HRC |
Using a Japanese high carbon steel, each blade is hand forged very carefully to create a masterpiece of "Hagane Hocho" that features durable sharp edge, longer edge retention and easy re-sharpening.
Please note that these are carbon steel blades and they will oxidize over time. This is normal for this type of steel. They will also rust if left wet so dry them after each use. Some users apply a bit of oil to the knife after drying to keep the knife from rusting.
We recommend this series to the professional user who prioritizes "sharpness" over other features.
Please note that these are carbon steel blades and they will oxidize over time. This is normal for this type of steel. They will also rust if left wet so dry them after each use. Some users apply a bit of oil to the knife after drying to keep the knife from rusting.
We recommend this series to the professional user who prioritizes "sharpness" over other features.
- High Carbon Japanese Steel
- Double Edge
- Full Tang
- Durable composite handle
- 150mm
