Made in Japan
Single Edged – High Carbon Steel
This collection gathers our single-edged knives forged from high-carbon steel, the traditional material of Japanese kitchen knives. High-carbon steels such as White Steel (Shirogami) and Blue Steel (Aogami) take an exceptionally keen edge and are easy to bring back to sharpness on a whetstone. That is why most professional Japanese chefs still choose them.
Grades run from Kasumi and Hongasumi to Honyaki, the highest level of traditional forging. High-carbon steel will rust and develop a patina if left wet, so dry the blade after use and protect it with camellia oil.
- Handcrafted in Japan
- 100+ years of mastery
- Free U.S. shipping over $100
- Advice from our knife specialists