Carbon Knives
Carbon steel takes the sharpest edge and is the quickest to sharpen. Blue Steel #2 holds its edge longer, and White Steel #2 takes the finest edge.
NA00071
Nakiri Blue Steel #2 Kurouchi Teak 165mm
Blue Steel #2165mmKurouchi
In Stock
Ready to Ship
¥24,000
PE00141
Petty Blue Steel #2 Kurouchi Cypress 80mm
Blue Steel #280mmKurouchi
In Stock
Ready to Ship
¥20,909
GY00177
Gyuto White Steel #2 Kurouchi Cypress 180mm
White Steel #2180mmKurouchi
In Stock
Ready to Ship
¥41,909
About Carbon Knives
Both rust if left wet, so wipe and dry the blade after use and keep it out of the dishwasher. The blade also darkens over time, which is normal.
Our carbon range covers petty, santoku, bunka, nakiri, gyuto, deba, yanagiba and sujihiki, from 80 to 330mm, mostly with a kurouchi finish. Every knife is made in Japan.
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SANTOKU三徳
All-purpose Home Knife
150-180mm
Safer, user-friendly for beginners; compact for small kitchens. Shorter, taller blade; “three virtues” = meat/fish/veg
PETTYペティ
Utility Knife
120-150mm
Perfect companion knife; extremely maneuverable. Mini chef knife profile.
Gyuto牛刀
Japanese Chef’s knife
180-220mm
Most versatile; ideal for someone buying their first Japanese knife. Western-inspired double bevel; curved belly for rocking cuts
Nakiri菜切
Vegetable Knife
165-180mm
Built for vegetables; flat edge keeps full board contact for clean push cuts. Rectangular blade, no tip, thin and light.
Sujihiki筋引
Slicer
230-300mm
Makes clean, smooth, restaurant-quality protein slices. Long, narrow blade reduces friction.
Deba出刃
Fish Butchery Knife
165-210mm
Strong enough for bones; essential for whole-fish preparation. Thick spine, heavy weight, single bevel.
Yanagiba柳刃
Sushi/Sashimi Knife
240-300mm
Traditional sushi craftsmanship; creates glossy, perfect cuts. Single bevel, long blade, razor-thin tip.