Carbon Steel Japanese Kitchen Knives

Japanese kitchen knives made of carbon steel have a very thin and sharp cutting edge. These knives can be sharpened to razor sharpness. The most popular and high-quality Japanese carbon steels are Aogami ("blue paper") and Shirogami ("white paper"). Both steels are of very high quality and are suitable for the production of kitchen knives. Shirogami is easier to sharpen to a very sharp point, but is more fragile and susceptible to rust. Tungsten, which is part of Aogami steel, solves these problems, making the blades of Japanese kitchen knives more durable. In our assortment you will find the best Japanese kitchen knives made of carbon steel.

Gyuto Japanese kitchen knife Yoshimi Kato Aogami Super D-905 21cm
Gyuto Kitchen knife Yoshimi Kato Aogami Super 21cm D-905
A Japanese chef's knife crafted by blacksmith Yoshimi Kato. The 210 mm blade has a Super Aogami steel core. Stainless steel sheaths protect the blade from corrosion. However, the knife should be washed immediately and dried thoroughly after use. Yoshimi Kato is one of the most renowned modern blacksmiths. His chef's knife makes a wonderful tool for any professional or home kitchen, and also makes a useful and beautiful gift. It comes in a branded box.
€389.00

In stock

Nakiri Japanese kitchen knife Mcusta Zanmai Beyond ZBX-5008B 16.5cm
Nakiri Kitchen knife Mcusta Zanmai Beyond 16.5cm ZBX-5008B
Mcusta Zanmai Beyond Nakiri is a Japanese knife with a 165 mm long blade. The nakiri knife has a very thin cutting edge and is designed for cutting and shredding vegetables. It cannot be used as a kitchen hatchet. The blade is made of Aogami Super "Blue Paper" steel with stainless steel cladding. The Mcusta Zanmai Beyond ZBX-5008B nakiri knife is equipped with an elegant and well-balanced wa handle made of hinoki wood. Additionally, the handle is decorated with a mosaic pin and a red akamaki ring. The Mcusta Zanmai Beyond series nakiri weighs 172 g. It comes in a beautiful wooden branded box.
€275.00

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Santoku Japanese kitchen knife Mcusta Zanmai Beyond ZBX-5003B 18cm
Santoku Kitchen knife Mcusta Zanmai Beyond 18cm ZBX-5003B
Santoku Mcusta Zanmai Beyond is a universal kitchen knife with a razor-sharp blade. The 18 cm long blade is made of Aogami Super steel with stainless steel cladding. The blade has a very thin, mirror-polished cutting edge. Therefore, the knife should never be used for frozen or other very hard foods. The Santoku Mcusta Zanmai Beyond ZBX-5003B knife has an elegant hinoki wood handle. At first, the handle may emit a slight cypress aroma, which will disappear over time. The handle is equipped with a beautiful mosaic pin. The knife comes in a wooden box and will be a wonderful gift for those who love to cook.
€252.00

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Petty Japanese kitchen knife Mcusta Zanmai Beyond ZBX-5002B 15cm
Petty Kitchen knife Mcusta Zanmai Beyond 15cm ZBX-5002B
Japanese Mcusta Zanmai Petty Knife from the Beyond Series. This is a small, versatile kitchen knife suitable for most kitchen tasks. The 15 cm long blade is made of Aogami Super steel with stainless steel outer sheaths. Aogami, also known as "Blue Paper" or "Blue Steel", is named for the color of the paper packaging in which it is stored and transported at the Hitachi steel plant in Japan. Aogami contains high-quality carbon, chromium, and vanadium added to the alloy. Aogami Super even has tungsten added. The Mcusta Zanmai Beyond ZBX-5002B Petty Knife has a unique hinoki wood handle. The knife weighs 85 g. It comes in a Mcusta Zanmai branded wooden box.
€209.00

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Petty Japanese kitchen knife Mcusta Zanmai Beyond ZBX-5001B 11cm
Petty Kitchen knife Mcusta Zanmai Beyond 11cm ZBX-5001B
Small Mcusta Zanmai Petty knife from the Beyond series. The 11 cm long blade is made of Aogami Super steel with external stainless steel linings. The knife has a unique hinoki wood handle. The handle is decorated with a mosaic pin and a red akamaki ring. The weight of the Mcusta Zanmai Beyond Petty knife is 75 g. Made in Japan, in the city of Seki. Mcusta Zanmai knives cannot be washed in the dishwasher. Do not use for cutting hard foods, as the knife has a very thin cutting edge. The knife comes in a wooden branded box.
€185.00

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Kiritsuke Japanese kitchen knife Hideo Kitaoka CN4216 24cm
Kiritsuke Kitchen knife Hideo Kitaoka 24cm CN4216
Kiritsuke knife 24 sm. Handmade by Mr. Hideo Kitaoka. Damascus blade - 11 layers of Shirogami steel. (White steel), magnolia-wood handle. Blade is sharpened on one side.
€293.51

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Japanese kitchen knife Yoshimi Kato Petty Aogami Super S/S clad Cherry D-901 15cm
Kitchen knife Yoshimi Kato Petty Aogami Super S/S clad Cherry 15cm D-901
Japanese petty knife made by Yoshimi Kato. Blade is made of Aogami Super steel with stainless steel clad. Blade length 150 mm. Handle – cherrywood. For petty knife made by Yoshimi Kato recommended hand wash with warm water and towel dry. Avoid bones, frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
€249.00

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Nakiri Japanese kitchen knife Yoshimi Kato Aogami super D-502OWN 16.5cm
Nakiri Kitchen knife Yoshimi Kato Aogami super 16.5cm D-502OWN
A Japanese nakiri knife with a 16.5 cm blade, handcrafted by master craftsman Yoshimi Kato. The nakiri is a kitchen knife for finely chopping and slicing vegetables. The blade is made of high-carbon Aogami steel, three layers. The handle is made of oak with a walnut bolster. Yoshimi Kato is a renowned contemporary blacksmith, a relative and student of the renowned master craftsman Hiroshi Kato. This Japanese knife is not dishwasher safe and can be used as a kitchen cleaver for chopping bones.
€370.00

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Bunka Japanese kitchen knife Yoshimi Kato Aogami D-510OWN 17cm
Bunka Kitchen knife Yoshimi Kato Aogami 17cm D-510OWN
Bunka kitchen knife hand forged by Yoshimi Kato who is a certified traditional craftsman in Takefu, Fukui prefecture in Japan. Blade - Aogami carbon steel with stainless steel clad. Blade length 170 mm. Handle – oak wood with walnut ferrule. Hand wash with warm water and towel dry.
€370.00

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Gyuto Japanese kitchen knife Yoshimi Kato Aogami super D-505 21cm
Gyuto Kitchen knife Yoshimi Kato Aogami super 21cm D-505
Japanese chef knife gyuto is hand forged by Yoshimi Kato, who is a certified traditional craftsman in Takefu, Fukui prefecture in Japan. Blade is made from 3 layers with Aogami carbon steel core. Blade length 210 mm. Handle – cherrywood. Hand wash with warm water and towel dry. Avoid bones, frozen foods, nuts and hard candies.
€305.00

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Nakiri Japanese kitchen knife Goko Hamono OUTLET! Shirogami S/S Clad GHO-004 16.5cm
-20%
Nakiri Kitchen knife Goko Hamono OUTLET! Shirogami S/S Clad 16.5cm GHO-004
OUTLET! The cutting edge has a wavy shape. The knife blade is straight. Goko Hamono nakiri knife with is 16,5 cm blade. The nakiri featured here is a perfect example of their philosophy. Utilizing a core of white #1 steel with a stainless cladding, the Goko nakiri is made with a slightly asymmetric edge grind. The steel is hardened to 60 HRC. A lovely rustic finish and oak wood octagonal handle complete the package.
€160.32
€200.40

In stock

Santoku Japanese kitchen knife Ittetsu Aogami Super IWK-002 18cm
Santoku Kitchen knife Ittetsu Aogami Super 18cm IWK-002
Ittetsu Santoku knife with 18 cm blade. Blade is made of Aogami Super steel blade with stainless steel clad. Handle is made of black pakka wood. This santoku Japanese knife weights about 160 g. Ittetsu knives are handmade in Echizen city, Japan. Santoku is a double-beveled multi-proposal Japanese knife.
€159.00

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Deba Japanese kitchen knife Hideo Kitaoka 11 Layered Shirogami CN1203 16.5cm
Deba Kitchen knife Hideo Kitaoka 11 Layered Shirogami 16.5cm CN1203
Custom Deba knife 165 mm. Handmade by Mr. Hideo Kitaoka. Shirogami steel, 11 layers. Blade is sharpened on one side. Handle made from Japanese magnolia wood, which has good water resistance and smooth surface. Deba is traditionally used to clean and fillet whole fish, but it is also commonly used for breaking down and dressing poultry and meats with small bones. Please, use your carbon knives carefully. It is not recommended for such knives - to wash in dishwasher, to leave it in water, to clean by acid liquids, to cut acid fruits like lemon. Hand-dry your knife: This should be done immediately after washing with a clean dishtowel. Rub with mineral oil. If you notice any rust spots, rub a light layer of mineral oil and let dry.
€230.00

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Santoku Japanese kitchen knife Matsubara Hamono Aogami 2 Bocote KT-202 16.5cm
Santoku Kitchen knife Matsubara Hamono Aogami 2 Bocote 16.5cm KT-202
Santoku knife Matsubara Hamono made by master Katsuto Tanaka. This knife is made of Aogami 2 steel with stainless steel clad. Handle is made of walnut wood. Knives under the Matsubara Hamono name are made by master blacksmith Katsuto Tanaka-san who started making knives when he was 20 years old back in 1982. The knife making history of the Matsubara region can be traced back to the year 1474 when Master Yukiyasu Naminohira moved here to make swords in the Hachiman Shrine. Using Matsubara Hamono knife avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.
€219.00

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Gyuto Japanese kitchen knife Ittetsu Aogami 2 S/S Clad ISW-09 24cm
Gyuto Kitchen knife Ittetsu Aogami 2 S/S Clad 24cm ISW-09
Gyuto Japanese kitchen knife Ittetsu Aogami 2 S/S Clad ISW-09 from Ittetsu knife with a 24 cm blade for any task in the kitchen. Octagonal handle is made of walnut. The bolster is made of Macassar ebony. The blade is made of Aogami #2 with stainless steel clad, Nashiji finnish. 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.  This knife cannot be washed in the dishwasher. Hand wash with warm water and towel dry. Japanese kitchen knives have a very hard but thin blade. Japanese knives are not allowed to cut bones and meat with bones, coconuts and other nuts, and other hard foods. Ittetsu knives due to handmade may differ slightly from those shown in the photos and sizes. Echizen city, Japan.
€221.65

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Gyuto Japanese kitchen knife Yu Kurosaki Senko SG2 ZBSE-270CH 27cm
Gyuto Kitchen knife Yu Kurosaki Koku sen Aogami Super 27cm ZBSE-270CH
A Japanese Gyuto kitchen knife by Yu Kurosaki from the Koku Sen series. The blade is made of Aogami Super steel. The blade length is 27 cm and the hardness is 60-62 HRC. The handle is made of quince wood. The knife is entirely handcrafted by master craftsman Yu Kurosaki. It is not dishwasher safe. Japanese kitchen knives by Yu Kurosaki are supplied in branded boxes.
€505.04

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Japanese kitchen knife Ittetsu Usuba Shirogami 2 IJF-11140 16.5cm
Kitchen knife Ittetsu Usuba Forge-welded 16.5cm IJF-11140
Designed specifically for cutting vegetables the Japanese kitchen knife Ittetsu Usuba IJS-1114O with 165 mm forge-welded blade made of Shirogami #2 carbon steel. As another tool in the kitchen, the Usuba knife can become invaluable when preparing traditional Japanese cuisine. The oval shaped handle is made of magnolia wood. Carbon steel is susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discolouration. Hand wash with warm water and towel dry. Ittetsu knives are handmade in Echizen city, Japan.
€140.68

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Santoku Japanese kitchen knife Tsutomu Kajiwara TK-1115BGA 16.5cm
Santoku Kitchen knife Tsutomu Kajiwara 16.5cm TK-1115BGA
 Japanese santoku knife handmade by Tsutomu Kajiwara. Santoku translates as 'three uses', are ideal for mincing, dicing and slicing, as they feature a straight edge with a narrow sheep's foot blade. Blade 165 mm is made of Aogami 2 steel with iron damascus clad. Traditional japanese wooden handle made of bocote wood. Please, use your Tsutomu Kajiwara knife carefully. It is not recommended for such knives - to wash in dishwasher, to leave it in water, to clean by acid liquids, to cut acid fruits like lemon. Hand-dry your knife: This should be done immediately after washing with a clean dishtowel. Rub with mineral oil. If you notice any rust spots, rub a light layer of mineral oil and let dry.
€185.21

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Deba Japanese kitchen knife Hideo Kitaoka 11 Shirogami Layers
Deba Kitchen knife Hideo Kitaoka 11 Shirogami Layers 21cm CN-4205
Deba fish knife by Mr. Hideo Kitaoka with the blade made of 11 layers of a great Shirogami carbon steel. This 0,5 kg heavy deba knife has 21 cm blade. Handle made of a natural rosenwood. It is not recommended for such knives - to wash in dishwasher, to leave it in water, to clean by acid liquids, to cut acid fruits like lemon. Hand-dry your knife: This should be done immediately after washing with a clean dishtowel. Rub with mineral oil. If you notice any rust spots, rub a light layer of mineral oil and let dry.
€322.86

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Blade Yoshikane Hamono Sujihiki Shirogami 2 YH-BS2S240 24cm
Blade Yoshikane Hamono Sujihiki Shirogami 2 24cm YH-BS2S240
Blade for sujihiki knife hand forged in workshop Yoshikane Hamono, Japan. Blade is made of Shirogami 2 (White 2) carbon steel with stainless steel clad. The high of blade is about 41 mm. It is not allowed to wash by dishwasher. Japanese kitchen knives have very hard, but thin blade. It is not allowed to cut any hard products. 
€318.81

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Blade Yoshikane Hamono Santoku Shirogami 2 YH-BS2S165 16.5cm
Blade Yoshikane Hamono Shirogami 2 16.5cm YH-BS2S165
Blade for Santoku knife hand forged in workshop Yoshikane Hamono, Japan. Blade is made of Shirogami 2 (White 2) carbon steel with stainless steel clad. The high of blade is about 50.5 mm. It is not allowed to wash by dishwasher. Japanese kitchen knives have very hard, but thin blade. It is not allowed to cut any hard products. 
€278.33

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Japanese kitchen knife Sujihiki Ittetsu Tadafusa OEM Aogami 2
Sujihiki Kitchen knife Ittetsu Aogami 2 S/S Clad 27cm ISN-11
Sujihiki Ittetsu OEM Aogami 2 ISN-11 knife with 27 cm blade. The blade is made of Aogami #2 with stainless steel clad, Nashiji finnish. 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 made of walnut. This knife cannot be washed in the dishwasher. Hand wash with warm water and towel dry. Japanese kitchen knives have a very hard but thin blade. Japanese knives are not allowed to cut bones and meat with bones, coconuts and other nuts, and other hard foods. Ittetsu knives due to handmade may differ slightly from those shown in the photos and sizes. Echizen city, Japan. Weight 440 gr.
€253.02

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Japanese kitchen knife Gyuto Ittetsu Tadafusa OEM Aogami 2
Gyuto Kitchen knife Ittetsu Aogami 2 S/S Clad 24cm ISN-15
The perfect Gyuto Ittetsu OEM Aogami 2 S/S Clad ISN-15 knife with a 24 cm blade for any task in the kitchen. Handle is made of walnut. The blade is made of Aogami #2 with stainless steel clad, Nashiji finnish. 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.  This knife cannot be washed in the dishwasher. Hand wash with warm water and towel dry. Japanese kitchen knives have a very hard but thin blade. Japanese knives are not allowed to cut bones and meat with bones, coconuts and other nuts, and other hard foods. Ittetsu knives due to handmade may differ slightly from those shown in the photos and sizes. Echizen city, Japan. Weight 450 gr.
€247.96

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Japanese kitchen knife Goko Hamono Shirogam
Kitchen knife Goko Hamono Shirogami S/S Clad Honesuki 15cm GHO-010
Honesuki 15 cm made by Gokoo Hamono. Honesukis are boning knives specifically designed for parting out poultry. Walnut handle. Hand-dry your knife: This should be done immediately after washing with a clean dishtowel. Rub with mineral oil. If you notice any rust spots, rub a light layer of mineral oil and let dry.
€241.89

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