This is a food prep knife designed for users who value maximum sharpness and edge retention and who can exercise great care to prevent the edge from chipping.

Blade:  Hand-forged shirogami high carbon steel (aka white steel) core, laminated with stainless. 

Edge length 11"

Thickness (@ Shields) 2.3mm

Blade Height: 50.3mm

Handle: Riveted Arctic Blue Kirinite scales with gray and white G10 liners, sculpted 2-finger grip.

OAL 15.5"

OAW 225g

Carter Cutlery knives rival the best Japanese high performance knives. 

Murray Carter is an ABS master bladesmith and the 17th generation Yoshimoto bladesmith.  His knifes are forged with strict adherence to Japanese blacksmithing techniques, allowing him to manipulate steel to its highest potential. His apprentices, the Muteki Bladesmiths, apply the same techniques under Murray's tutelage.

We have travelled to Japan with Murray Carter and also learned knife-making from him at his forge in Oregon, and can personally attest to his talent and status as one of the world's elite makers.

Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.