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.

Hatsukokoro Kajin Aogami #2 - 240 mm Gyuto
Wakui Kinjiro Migaki Aogami #2 - 265 mm Sujihiki