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Kitchen
Cutlery
Scroll
across the blades to see the cutlery type.
Click the image to see a larger view.
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Kuro-uchi
Series (KU)
Traditional
rural Japanese cutlery.
Features
Hitachi high carbon steel forge welded between two layers
of Gokunan-tetsu. The blade is unpolished but retains
a black patina from the heat treating process which
resists rust. This series sports wood handles.
Available
in the following types:
Wabocho (W)
Nakiri-bocho (N)
Funayuki-bocho (F)
Yanagi-ba (Y)
Deba-bocho (D)
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Stainless Fukugo-zai Series (SFGZ)
Similar
to Kuro-uchi Series but with a choice of two different
steel types (Hitachi White #1, or Hitachi Blue-Super)
and laminated between SUS410 stainless mild steel for
ease of maintenance. Unpolished blade with evidence of
forging. Wood handle are featured on this series.
Available
in the following types: W, N, F, Y, D |
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Explanation
of Basic Types of Japanese cutlery
Scroll
across the blades to see the cutlery type. |
Yanagi-ba
(Y) |
Used
for delicate and artistic slicing of raw fish.
Size: 6 sun to 10 sun
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Wabocho
(W) |
Used
for general cooking purposes.
Size: 4 sun to 6.5 sun |
Nakiri-bocho
(N) |
Used
for slicing and dicing vegetables.
Size: 4 sun to 6.5 sun |
Funayuki-bocho
(F) |
Used
for general cooking purposes.
Size: 4 sun to 6.5 sun |
Deba-bocho
(D) |
Used
for rough dressing fish. Thick bladed, can
also be used as a cleaver.
Size: 4 sun to 6 sun |
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Stainless
Fukugo-zai Series, Riveted Handle (SFGZ RH)
Blades
are hand forged from our stainless carbon laminated steel,
and then "Muteki" style black handles are permanently
attached with cutlers rivets.
Available
in the following types: W, N, F, Y
+ Western Styles |
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High
Grade Series (HG)
Stainless
Fukugo-zai blades hand polished on Japanese water stones to
a mirror finish. Blade permanently attached to the handle
with epoxy cement. Choice of Ebony or Hö wood handle,
both with water buffalo horn furrule.
Note
the choice of
Ebony
or Hö Wood Handles
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Japanese
Pro Series (JP)
Features
"Chisel Edge" grinds. Used by Japanese top chefs
when only the keenest edge will do. Insanely sharp, but difficult
to maintain properly. Made from Hitachi White Steel #1 laminated
to one side of the Gokunan-tetsu. Also known as "Kataha"
construction. Hö
Wood handle with Water Buffalo furrule. Rosewood Handle or
Macassar Ebony handle available.
Available
in the following types:
W, N, F, Y, D, + Kiridashi |
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Custom
made set of International Pro series Gyuto, and hand forged
neck knife, made from the same billet of steel and same
piece of handle material.
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International
Pro Series (IP)
When
professional chefs need the very best, this is what they ask
for. Fully polished blades in four steel choices, silver-soldered
bolsters, full-tang construction, choice of handle material
which is then riveted to the tang with hand peened pin stock.
It doesn't get any better than this.
All
blade styles available
Hitachi
white steel #1 with SUS410 laminates
Hitachi Blue-Supter steel with SUS 410 laminates
Hitachi White steel #2 all steel construction
Damascus steel
Handle
Choices
Cocobolo
- Macassar Ebony - Rosewood - Micarta
Dymondwood - Bocote - Desert Ironwood - Others
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International
Pro Series,
No Bolster (IPNB)
All
of the performance advantages of our more expensive International
Pro Series, but less expensive due to the absence of a custom
fit silver solder bolster. All blade styles available. |
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Introducing the White Crane Utility/Fighter Knife!
This is the most innovative design at Carter Cutlery since Murray started making neck knives
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