Made in Japan
Double Edged – Blue Steel Clad/Stainless Clad
These double-edged knives have a core of high-carbon Blue Steel (Aogami #1 or #2) clad in stainless steel. You get the keen, long-lasting edge of Blue Steel, while the stainless jacket protects most of the blade from rust and makes everyday care much simpler. Only the exposed edge needs to be wiped dry.
The collection includes gyuto, santoku, nakiri, petty, kiritsuke and sujihiki, many with a kurouchi (black-forged) or nashiji (pear-skin) finish and Mizu Yaki water-quenched blades. It is a great choice for cooks who want carbon steel performance without full carbon steel maintenance.
- Handcrafted in Japan
- 100+ years of mastery
- Advice from our knife specialists