Single Edged – High Speed Steel

High-speed steel was originally developed for industrial cutting tools that had to stay sharp under heat and heavy wear. In a kitchen knife, especially in powdered form, it offers very high hardness, long edge life and good resistance to chipping.

This collection brings high-speed stainless steel to traditional single-bevel sashimi knives, including yanagi and yanagi kiritsuke, many mirror polished and paired with ebony or Corian handles and nuri saya covers. They suit sushi chefs who want an edge that lasts through the busiest services. For double-edged knives, see Double Edged High Speed Steel.