ZAKU® Knives 2026 Made in Japan.

Carbon Knives

Carbon steel takes the sharpest edge and is the quickest to sharpen. Blue Steel #2 holds its edge longer, and White Steel #2 takes the finest edge.

LOAD MORE

About Carbon Knives

Both rust if left wet, so wipe and dry the blade after use and keep it out of the dishwasher. The blade also darkens over time, which is normal.

Our carbon range covers petty, santoku, bunka, nakiri, gyuto, deba, yanagiba and sujihiki, from 80 to 330mm, mostly with a kurouchi finish. Every knife is made in Japan.

BROWSE OTHER KNIFE TYPES

LOOKING FOR SOMETHING ELSE?

SANTOKU

SANTOKU三徳

All-purpose Home Knife

150-180mm

Safer, user-friendly for beginners; compact for small kitchens. Shorter, taller blade; “three virtues” = meat/fish/veg

PETTY

PETTYペティ

Utility Knife

120-150mm

Perfect companion knife; extremely maneuverable. Mini chef knife profile.

Gyuto

Gyuto牛刀

Japanese Chef’s knife

180-220mm

Most versatile; ideal for someone buying their first Japanese knife. Western-inspired double bevel; curved belly for rocking cuts

Nakiri

Nakiri菜切

Vegetable Knife

165-180mm

Built for vegetables; flat edge keeps full board contact for clean push cuts. Rectangular blade, no tip, thin and light.

Sujihiki

Sujihiki筋引

Slicer

230-300mm

Makes clean, smooth, restaurant-quality protein slices. Long, narrow blade reduces friction.

Deba

Deba出刃

Fish Butchery Knife

165-210mm

Strong enough for bones; essential for whole-fish preparation. Thick spine, heavy weight, single bevel.

Yanagiba

Yanagiba柳刃

Sushi/Sashimi Knife

240-300mm

Traditional sushi craftsmanship; creates glossy, perfect cuts. Single bevel, long blade, razor-thin tip.