Made in Japan
Double Edged – High Carbon Steel
This collection gathers our double-edged knives made with high-carbon steel, the traditional Japanese steel for keen edges. High-carbon steels such as White Steel (Shirogami) and Blue Steel (Aogami) take a sharper edge than most stainless steels and are quick to resharpen on a whetstone. Over time they develop a natural patina.
Most knives here are stainless clad: a carbon steel core is sandwiched between stainless outer layers, so only the cutting edge needs extra care. Wipe the blade dry after use and protect it with camellia oil. See also Double Edged Blue Steel and Double Edged White Steel.
- Handcrafted in Japan
- 100+ years of mastery
- Advice from our knife specialists