Japanese Carbon Steel

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Items 1 to 16 of 70 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 USD
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 USD
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 USD
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 softer) using high-purity Hitachi White steel 2 (Shirogami #2) carbon steel as a core. Japanese-style knife handle made from Magnolia Wood with unique Japanese Negoro-Nuri Urushi finished.
158 USD 127 USD
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 softer) using high-purity Hitachi White steel 2 (Shirogami #2) carbon steel as a core. Japanese-style knife handle made from Magnolia Wood with unique Japanese Akebono-Nuri Urushi finished.
158 USD 127 USD
This Sakai Takayuki Nakiri (vegetable) 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.
137 USD 117 USD
Baba Hamono Kagekiyo Gyuto knife is a high-end handcrafted knife, made by the highest level of Japanese artisans awarded with the title - "Dentou Kogeshi" (Master of Traditional Craft) Sakai City, Japan. 240mm long and ultra-thin, perfectly tapered blades made from high-purity Hitachi Blue steel 2 (Aogami #2) carbon steel. Handle made from natural Magnolia wood covered with Japanese traditional lacquer Urushi.
454 USD 409 USD
Baba Hamono Kagekiyo Kiritsuke knife is a high-end handcrafted knife, made by the highest level of Japanese artisans awarded with the title - "Dentou Kogeshi" (Master of Traditional Craft) Sakai City, Japan. 240mm long and ultra-thin, perfectly tapered blades made from high-purity Hitachi White steel 2 (Shirogami #2) carbon steel. Handle made from natural Magnolia wood covered with Japanese traditional lacquer Urushi.
338 USD 304 USD
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 USD
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 USD
Baba Hamono Kagekiyo Gyuto knife is a high-end handcrafted knife, made by the highest level of Japanese artisans awarded with the title - "Dentou Kogeshi" (Master of Traditional Craft) Sakai City, Japan. 210mm long and ultra-thin, perfectly tapered blades made from high-purity Hitachi White steel 2 (Shirogami #2) carbon steel. Handle made from natural Magnolia wood covered with Japanese traditional lacquer Urushi.
300 USD 270 USD
Kagekiyo Kiritsuke knife is a high-end handcrafted knife, made by the highest level of Japanese artisans awarded with the title - "Dentou Kogeshi" (Master of Traditional Craft) Sakai City, Japan. 210mm long and ultra-thin, perfectly tapered blades made from high-purity Hitachi White steel 2 (Shirogami #2) carbon steel. Handle made from natural Magnolia wood covered with Japanese traditional lacquer Urushi.
272 USD 245 USD
Kagekiyo Santoku knife is a high-end handcrafted knife made by the highest level of Japanese artisans, who were awarded the title - "Dentou Kogeshi" (Master of Traditional Craft) Sakai City, Japan. 180mm long and ultra-thin, perfectly tapered blades made from high-purity Hitachi White steel 2 (Shirogami #2) carbon steel. Handle made from natural Magnolia wood covered with Japanese traditional lacquer Urushi.
246 USD 221 USD
Baba Hamono Kagekiyo Petty knife is a high-end handcrafted knife, made by the highest level of Japanese artisans awarded with the title - "Dentou Kogeshi" (Master of Traditional Craft) Sakai City, Japan. 150mm long and ultra-thin, perfectly tapered blades made from high-purity Hitachi White steel 2 (Shirogami #2) carbon steel. Handle made from natural Magnolia wood covered with Japanese traditional lacquer Urushi.
215 USD 194 USD
This all-hand-forged Shimosanokuni Kogetsu Hon-yaki Gyuto knife was made by Goko Hamono (Yoshito Yamakawa) from Kashiwa City in Chiba Prefecture. Shimosanokuni Kogetsu series is the highest grade series among all Goko Hamono's knives. 240mm long blade made from HITACHI White Steel 1(Shirogami#1), heat-treated (Honyaki) up to  62-63 HRC. Round shape handle made from natural Rosewood.
452 USD
This hand-forged Musashinokuni Kogetsu Gyuto knife was made by Goko Hamono (Yoshito Yamakawa) from Kashiwa City in Chiba Prefecture. Musashinokuni (武蔵国) means the Musashi Province, the old name for the province of Japan, which today comprises Tokyo, Kawasaki, Yokohama, Saitama Prefecture, and part of Kanagawa Prefecture. Musashinokuni Kogetsu is the knife series that represents Goko Hamono. The series offers exceptional value for money, as well as excellent sharpness for professionals. 240mm long blade made from SK5 high carbon steel, heat-treated up to 60-61HRC. Round shape handles made from natural Rosewood.
209 USD
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Carbon steel, from the title, contains a large amount of carbon (high-carbon steel) in its composition (from 0.6% to 2.0%). It is carbon that gives the blade excellent strength and wears resistance, allowing it to maintain the sharpness of the blade edge for a long time, even with active use. Going a little deeper into history, you can see that until the beginning of the 20th century, all over the world, only high carbon steel was used for the production of kitchen knives. In 1914 the George Ibberson & Co., from Sheffield, England, started making a knife from stainless steel. But their knives soon earned the reputation of "Knife that not cut." Of course, modern stainless steel doesn't have such a problem. But why do Japanese professional chefs and Japanese steelmakers (Hitachi Metals, etc.) still prefer carbon steel despite its tendency to rust? The main reason is the possibility of carbon steel sharpening to an extremely high level of sharpness and long-term retention of the cutting edge at its relatively low price. Stainless steel with the same cutting spec will be more expensive. 
 In Japan, Sharpness, or rather, the ability of a knife to make a perfect cut, is especially important. One of the essential Japanese Cuisine) Principles (和食, Washoku) is "Eating" with eyes. It means that Japanese food should be fascinated with freshness, looks, colors, shapes, textures, and design. So, every slice cut should be done perfectly, without smashing the product. Fresh looks (HIKARI-shining) of Sashimi or Sushi (sliced raw fish) directly depend on the knife's sharpness.
Conclusion: 
If you often use a knife, and quality cuts and clean slicing are important, carbon steel is the best choice for a relatively low budget. Rusting, we mean an aggressive form with an orange flaky carbon steel surface, is easily avoided by wiping the knife to remove moisture. But you should be prepared that the knife blade will receive a charcoal gray patina anyway in the process of work. But this is not rust. It is a patina, kind of a mild form of oxidation, affects only the outer surface of the blade, and prevents further corrosion. And this patina has an excellent look. If you are not a big fan of patina, you can check blades with a SAN MAI or so-called sandwich construction (stainless clad carbon).

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