At CutleryMall we are importing several lines of specialty cutlery from Japan. Each has it’s own features and many of the knives in this section will outperform many of the brands coming from western Europe. Most of these brands are priced very reasonably for the quality of knife you will be purchasing. Important, many of these brands feature High Carbon Steel. Although High Carbon Steel cutlery holds a fantastic edge and sharpens easily, it does require a bit more care. Carbon Steel cutlery CAN NOT go in the dishwasher. It should be washed and dried by hand. Carbon steel also turns a goldish brown color. This is a natural trait of the steel and usually can not be avoided. It does not affect the performance of the knife at all. It actually aids in the prevention of rust or corrosion of the blade. These knives are not for everyone and do not handle abuse well. In the hands of a knife enthusiast, they will impress you on a daily basis.

DOJO Cutlery
These blades are made from welding a core of high-carbon "blue steel" between two layers of stainless steel. Blue Steel is a complex steel noted for its ability to hold an exceedingly sharp, long-lasting edge. The blades are tempered to Rockwell c62º and will hold their edge considerably longer than any Western made knife. The Pakka Wood handles are made by compressing together very thin slices of wood, which have been pressure treated with plastic. This process produces a handle that is impervious to water and will last several lifetimes. For strength, the handles are riveted to the full length tang. Each blade comes razor sharp with instructions for maintaining this edge.