Carbon Steel knives
Carbon steel is not stainless, so it rusts. But it is sharper than stainless steel and easy to sharpen. And if you care well it works great. That is why many professional chefs prefer carbon steel knife.

Most carbon steels are manufactured by Hitachi Metals Ltd. Kigami steel is used for agricultural tools, Shirogami steel is traditionally used for Japanese kitchen knives. And Aogami steel is harder and has higher quality than shirogami steel.

CK001 Japanese Nakiri knife Sanjo Kawamura 165mm


CK002 Japanese Small Santoku knife Sanjo Kawamura 160mm


CK101 Japanese Santoku knife Tosa-Kajiya Black 165mm


CK102 Japanese Gyuto knife Tosa-Kajiya Black 210mm


  • Blade 210mm (8.26inch) , Total Length 360mm (14inch) / Weight 160grs (5.64oz) / Aogami Carbon Steel / Symmetrical : Double Bevel blade with right-handed handle >Details

  • US$115.00  US$ 95.00
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CK103 Japanese Gyuto knife Tosa-Kajiya 33 layers Damascus 210mm


  • Blade 210mm (8.26inch) , Total Length 360mm (14inch) / Weight 160grs (5.64oz) / Aogami Carbon Steel / Symmetrical : Double Bevel blade with right-handed handle >Details

  • US$135.00  US$ 110.00
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CK104 Japanese Kiritsuke knife Tosa-Kajiya 33 layers Damascus 210mm


  • Blade 210mm (8.26inch) , Total Length 360mm (14inch) / Weight 170grs (6.0oz) / Aogami Carbon Steel / Symmetrical : Double Bevel blade with right-handed handle >Details

  • US$140.00  US$ 115.00
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CH002 Japanese Santoku knife Zen-pou Black Aogami Super steel 180mm


CH004 Japanese Santoku knife Zen-pou TC Aogami Super steel 180mm


CH003 Japanese Chef knife Zen-pou Black Aogami Super steel 210mm


CH005 Japanese Chef knife Zen-pou TC Aogami Super steel 210mm


CT008 Japanese Deba knife Tojiro 150mm


CT009 Japanese Deba knife Tojiro 185mm