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Semi-High/Stainless clad carbon
Japanese stainless-clad carbon knives are the best balance for cutting performance and maintenance. Even though carbon steel can rust easily, for high-end Japanese traditional knives, artisans keep using the carbon steels, such as Blue Steel and White steel (#1 and #2 ). And this is not surprising since carbon steel has better edge retention and toughness. To avoid the disadvantage of being susceptible to rust, Japanese blacksmiths developed such forging techniques as SAN-MAI AWASE, WARIKOMI, KOBUSE-TSUKURI, and more, where protective layers of stainless steel cover the high-carbon core (cutting edge) on both sides. The only small area of carbon steel exposed close to the edge will be susceptible to rust and patina. So, even if a mistake is made, only a tiny portion of the blade will rust, and the usual sharpening can quickly fix it.
Items 1 to 16 of 25 total
This beautiful Kengata Sujihiki knife (Japanese Slicer) is made by a young and talented craftsman (blacksmith) from the Saitama Prefecture, Norifumi Yoshizawa. 245mm hand-forged, three-layer (san mai) blade, made from Takefu Special Steel Company Shiro2 carbon steel (not the same but similar to Shirogami#2) as the central core, sandwiched between two layers of softer stainless steel. Japanese traditional shape handle made from Rosewood.
242
This beautiful Gyuto knife is made by a young and talented craftsman (blacksmith) from the Saitama Prefecture, Norifumi Yoshizawa. 210mm hand-forged, three-layer (san mai) blade made from Hitachi Metals Blue Steel 2 (Aogami#2) as the central core, sandwiched between two layers of softer stainless steel. Japanese traditional shape handle made from Rosewood.
224
This beautiful Gyuto knife is made by a young and talented craftsman (blacksmith) from the Saitama Prefecture, Norifumi Yoshizawa. 240mm hand-forged, three-layer (san mai) blade made from Hitachi Metals Blue Steel 2 (Aogami#2) as the central core, sandwiched between two layers of softer stainless steel. Japanese traditional shape handle made from Rosewood.
244
Nakiri knife made by Japanese Tetsuhiro Knife Company from Sanjo City in Niigata Prefecture. 160mm long blade made by Japanese traditional method "Varicomi" (Inserted hard steel between softer stainless steel) using super-pure high carbon Blue steel 2 (Aogami 2) as a core. Western-style handle made from solid black paper micarta.
97 82
This "OLD SCHOOL" Santoku knife was made by Sakai Genkichi from Sakai city in Osaka Prefecture in Japan. 180mm long blades are hand-forged in Japanese traditional method "Warikomi" (Inserted hard steel between stainless steel) using high-purity Hitachi Blue steel 2 (Aogami #2) carbon steel as a core. Japanese-style knife handle made from Magnolia Wood with unique Japanese Negoro-Nuri Urushi finished.
142
This "OLD SCHOOL" Santoku knife was made by Sakai Genkichi from Sakai city in Osaka Prefecture in Japan. 180mm long blades are hand-forged in Japanese traditional method "Warikomi" (Inserted hard steel between stainless steel) using high-purity Hitachi Blue steel 2 (Aogami #2) carbon steel as a core. Japanese-style knife handle made from Magnolia Wood with unique Japanese Akebono-Nuri Urushi finished
142
This Sakai Takayuki Gyuto knife was made by the world-famous Aoki Hamono Seisakusho Company from Sakai city in Osaka Prefecture in Japan. 200mm long blade is made by Japanese traditional method "Varicomi" (Inserted hard steel between softer stainless steel) using super-pure high carbon Blue steel 2 (Aogami 2) as a core. Western-style knife handle made from strong Packer Wood.
169 143
This Sakai Takayuki Santoku knife was made by the world-famous Aoki Hamono Seisakusho Company from Sakai city in Osaka Prefecture in Japan. 180mm long blade is made by Japanese traditional method "Varicomi" (Inserted hard steel between softer stainless steel) using super-pure high carbon Blue steel 2 (Aogami 2) as a core. Western-style knife handle made from strong Packer Wood.
162 137
Gyuto knife made by Japanese Tetsuhiro Knife Company from Sanjo City in Niigata Prefecture. 240 mm long blade made by Japanese traditional method "Varicomi" (Inserted hard steel between softer stainless steel) using super-pure high carbon Blue steel 2 (Aogami 2) as a core. Western-style knife handle made from strong black paper micarta.
167 142
Petty knife by Japanese Tetsuhiro Knife Company from Sanjo City in Niigata Prefecture. 150 mm blade made by Japanese traditional method "Varicomi" (Inserted hard steel between softer stainless steel) using super-pure high carbon Blue steel 2 (Aogami 2) as a core. Western black paper micarta handle.
81 69
Santoku knife made by Japanese Tetsuhiro Knife Company from Sanjo City in Niigata Prefecture. 170mm long blade made by Japanese traditional method "Varicomi" (Inserted hard steel between softer stainless steel) using super-pure high carbon Blue steel 2 (Aogami 2) as a core. Western-style handle made from solid black paper micarta.
97 82
Gyuto knife made by Japanese Tetsuhiro Knife Company from Sanjo City in Niigata Prefecture. 240 mm long blade made by Japanese traditional method "Varicomi" (Inserted hard steel between softer stainless steel) using super-pure high carbon Blue Super steel as a core. Western-style knife handle made from strong black paper micarta.
202 172
Santoku knife made by Japanese Tetsuhiro Knife Company from Sanjo City in Niigata Prefecture. 170 mm long blade made by Japanese traditional method "Varicomi" (Inserted hard steel between softer stainless steel) using super-pure high carbon Blue Super steel as a core. Western-style knife handle made from strong black paper micarta.
141 119
Gyuto knife made by Japanese Tetsuhiro Knife Company from Sanjo City in Niigata Prefecture. 210 mm long blade made by Japanese traditional method "Varicomi" (Inserted hard steel between softer stainless steel) using super-pure high carbon Blue Super steel as a core. Western-style knife handle made from strong black paper micarta.
163 138
Items 1 to 16 of 25 total
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