Carbon Steel Knives

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The “Hagane” Carbon steel knives are the choice of advanced users and professionals who seek superb cutting performance. It requires extra maintenance, but there are many carbon knives lovers for it’s special advantage and taste. We offer high-end hand forged carbon blade knives from Japan’s top skilled craftsmen and forge-smiths. Carbon steel is typically defined as an alloy of Iron and Carbon in which the main interstitial alloying constituent is Carbon (Ranging between 0.12–2.0%). Some definitions also state that their total mass should contain no more than 1.65% Manganese and no more than 0.60% Copper. Unlike Stainless Steel, Carbon Steel contains either little or no elements that reduce corrosion, which means that it can discolor and rust relatively easily. Consequently, it requires more care and maintenance than Stainless Steels. We recommend that you do not leave Carbon Steel knives in wet conditions or in contact with water for any significant length of time because it can cause discoloration and eventually lead to rusting. If you often work with wet foodstuff, please keep a soft absorbent cloth or towel nearby so that you can frequently dry the knife whilst working. We similarly recommend that Carbon Steel knives that come in to contact with salty foods or liquids should be cleaned as soon as possible in order to prevent corrosion. It is normal for an oxidized ‘patina’ to develop on knives which are used with acidic foods or foods which contain a lot of protein. Some people like this discoloration and it does not affect cutting performance, but it can easily be removed using cloth and some mildly abrasive cleaning powder, such as Bar Keepers Friend. This cleaning method will minimize the chance of damaging the appearance of the knife. To remove more serious corrosion and rust we suggest using the ‘rust eraser’ type of abrasive rubber blocks, starting with the finest abrasive version first, to minimize damaging the appearance of the knife. It is also especia