Carbon and traditional Japanese steels
Carbon and traditional Japanese steels are at the heart of authentic knife craftsmanship. They are sought after for their exceptional sharpness, clean cut, and ability to achieve an extremely fine cutting edge that is difficult for conventional stainless steels to imitate.
These steels contain a higher proportion of carbon and a minimum of alloying elements, which allows for greater hardness and very easy sharpening. Among the best known are Blue Steel (Aogami), White Steel (Shirogami) and traditional SK carbon steels. Each offers a distinctive cutting experience – precision, sensitivity and immediate blade response.
However, carbon steels require regular care. They are not fully stainless, can react with moisture, and develop a natural patina over time. However, it is this very characteristic that is a symbol of authenticity and a personal relationship with the knife for many chefs.
This category is intended for experienced chefs and lovers of traditional Japanese cuisine who appreciate the maximum cutting performance, precision, and character of genuine carbon steel.
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Exclusive collector's knife Gyuto - limited edition - made of Swedish damascus steel SANDVIK 19C27 + steel 440C + steel 1095. Hand engraved, inlaid with 24K gold, double-sided...
