Hagane (Carbon Steel)
hagane
Traditional high-carbon steel prized for taking an extremely sharp edge, but prone to rust without care.
Hagane (鋼) is the general Japanese term for carbon steel used in blade-making, as opposed to stainless steel. Carbon steel can be sharpened to a very fine, long-lasting edge, which is why many traditional Japanese knives — including single-bevel professional knives — are still made from it. The trade-off is that carbon steel oxidizes (rusts and discolors) much more easily than stainless steel, so it needs to be dried immediately after washing and occasionally wiped with a light coat of oil, especially before long-term storage.
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Yoshida Hamono Ryo-Deba Kuro-uchi 170mm
EUR 150 (checked Sep 8, 2026)
- Hand-forged at an accessible price point for a carbon-steel deba
- 63-64 HRC makes it easier to resharpen at home than harder powder steels
- Double-beveled, so it suits both right- and left-handed cooks, unlike a traditional single-bevel deba
Akira-Saku Blue #2 Nakiri 165mm
USD 146 (checked Sep 8, 2026)
- Fully hand-forged by craftsman Shoji Yoshida in Shimabara, Kyushu
- Kurouchi (black-forged) finish helps protect the carbon steel from oxidation
- An accessible entry point into fully hand-forged Japanese carbon-steel knives