Carbon steel cook knives

Carbon steel chef knives are highly valued by professional chefs and culinary enthusiasts. Carbon steel (often labeled as “carbon steel”) contains significantly more carbon and minimal chromium, allowing the blade to maintain its edge longer compared to most stainless steels. Popular types of carbon steel used in chef knives include Aogami, Shirogami, VG10, 1095, and other steels labeled as High Carbon Steel. Due to its relative softness compared to hard powdered steels, carbon steel chef knives are easier and faster to sharpen. We recommend using whetstones for sharpening carbon steel chef knives.

However, carbon steel chef knives require special care. They are highly prone to corrosion. The blade rusts quickly when in contact with moisture or acidic foods such as onions, lemons, or tomatoes. Another common phenomenon is patina — the gradual darkening of the metal surface due to contact with food and air. Patina is not rust; on the contrary, it provides some protection against corrosion. Proper care is essential for carbon steel chef knives. Immediately after use, wash the knife with mild detergent, dry it thoroughly, and store it safely. Regular sharpening with whetstones or ceramic rods keeps the blade in optimal condition. To protect carbon chef knives from corrosion, we recommend using camellia oil. The oil fills air pockets and protects the knife from rust.

Gyuto Japanese kitchen knife Ittetsu Aogami 2 ISN-01 21cm
Sold out
Gyuto Kitchen knife Ittetsu Aogami 2 21cm ISN-01
Ittetsu gyuto chef knife with 21 cm blade. Blade is made of Aogami 2 steel. This is very similar to white paper steel but with tungsten and chromium added to it which helps with edge retention and slows down rusting. The steel has then been hardened to 62-63 Rockwell and wrapped in stainless steel to further ease maintenance. Handle is antibacterial bubinga. Ittetsu knives are handmade in Echizen city, Japan. Hand wash with warm water and towel dry. 
€181.17

Sold out

Gyuto Japanese kitchen knife Daisuke Nishida Shirogami DN-11213 21cm
Sold out
Gyuto Kitchen knife Daisuke Nishida Shirogami 21cm DN-11213
Japanese chef knife gyuto is handmade by Daisuke Nishida. Blade length 210 mm. Blade of this chef knife is made of Shirogami carbon steel. The whole is complemented by a handle made  of cherry wood  finished  with a plastic cap. The structure is extremely light and the D-shaped  handle perfectly fits the hand. Weight is 203 g. This  knife is not allowed to wash by dishwasher. Japanese kitchen knives have very hard, but thin blade. It is not allowed to cut by Japanese chef knives bones and meat with bones, coconuts and other nuts, other hard products. Daisuke Nishida knives due to hand-made may slightly differ from the pictures and dimensions shown. 
€191.29

Sold out

Gyuto Japanese kitchen knife Gihei Hamono Aogami 2 GH-404 21cm
Sold out
Gyuto Kitchen knife Gihei Hamono Aogami 2 21cm GH-404
Japanese chef knife gyuto by Gihei Hamono. Blade 21 cm is made of Aogami 2 steel. Aogami #2 by Hitachi sometimes called Blue Paper #2 since the steel is wrapped in blue paper. It has a very good edge sharpness and excellent edge retention. This Gihei Hamono gyuto knife has a handle of baked magnolia. Never wash any Japanese knife in a dishwasher. This knife has a thin blade and should not be used on hard items such as bones or frozen foods.
€263.15

Sold out

Gyuto Japanese kitchen knife Teruyasu Fujiwara TF2308 21cm
Sold out
Gyuto Kitchen knife Teruyasu Fujiwara 21cm TF2308
Japanese chef knife gyuto with 210 mm blade. Handmade by mr. Teruyasu Fujiwara.  The Gyuto is the Japanese version of the classic Western Chef's knife. The difference is that the gyuto's blade is thinner and holds a sharper edge.  Blade is made of Shirogami 1 stell with stainless steel clad. Handle: pakka wood. Hand wash with warm water and towel dry. 
€403.83

Sold out

Kiritsuke Japanese kitchen knife Mcusta Revolution SPG4 ZRB-1206G 23cm - 1
Sold out
Kiritsuke Kitchen knife Mcusta Zanmai Revolution SPG4 23cm ZRB-1206G
The Mcusta Zanmai Revolution SG2 Kiritsuke Knife is designed for all the tasks for which you'd use a chef's knife. It works extremely well with vegetables, julienne, dice, and more. Can also be used for cleaning and portioning boneless proteins, particularly fish, and slices cooked proteins with grace and ease. The straight edge won't rock through cuts such as a traditional chef's knife. Mcusta Zanmai Revolution SG2 features a SG2 powder steel blade. The 62° Rockwell blade displays hardness, toughness, and flexibility for ultimate sharpness and long lasting edge retention.  The pakkawood handle is accented with a traditional Japanese decorative pin. Handcrafted in Seki city, Japan.
€303.62

Sold out

Gyuto Japanese kitchen knife Mcusta Revolution SPG3 ZRB-1205G 21cm - 1
Sold out
Gyuto Kitchen knife Mcusta Zanmai Revolution SPG3 21cm ZRB-1205G
The Mcusta Zanmai Revolution SPG2 Gyoto is fantastic chef's knife with a very thin 3-layer steel blade and SPG2 core, a japanese powder steel known for excellent resistance to wear and corrosion. Mcusta Zanmai Revolution SG2 features a SG2 powder steel blade. The 62° Rockwell blade displays hardness, toughness, and flexibility for ultimate sharpness and long lasting edge retention.  The pakkawood handle is accented with a traditional Japanese decorative pin. Handcrafted in Seki city, Japan.
€273.26

Sold out

Gyuto Japanese kitchen knife Ittetsu Shirogami IW1188 21cm - 1
Sold out
Gyuto Kitchen knife Ittetsu Shirogami 21cm IW1188
Japanese chef knife gyuto Ittetsu with 21 cm blade. Blade is made of Shirogami Iron Clad steel. Handle: waterproof mono octagonal walnut. Ittetsu knives are handmade in Echizen city, Japan. Do not attempt to cut, hit or chop frozen products or bones. The blade can chip or break. Hand wash with warm water and towel dry.
€172.06

Sold out