These single steel blades are tough and sharp. Carbon steel is the workhorse of the knife industry, in use for nearly a millennia it holds a super sharp edge and is easy to sharpen at home.



SK-4 Carbon Steel. This is the preferred blade material of professional chefs the world over. Its light, easy to sharpen and takes a very keen edge due to the fine grain structure of the steel.

NOTE: Blade may rust if left wet, this is NOT a stainless steel.



Black Eco wood


HRC 60-61

Bevel Angle Ratio 50:50

Carbon Steel Series

Model Selection