Carbon steel knives

Carbon steel knives take the finest edge and are easy to resharpen. On the other hand, they develop a patina over time and must be wiped dry straight away. Here are our most popular ones.

Sugimoto HM Carbon - 210 mm chef's knife
Masamoto Sohonten Kiridashi 12 mm
Muneishi KU Tsushime Aogami #2 - 135 mm Petty
HADO Junpaku Shirogami 1 - 180mm Santoku