Carbon Steel (Reactive)

Carbon steels are widely used in Japanese chef knives because they can be hardened to a high level which helps with edge retention but carbon steel reacts with the chemicals, acids and moisture in your food as you prepare it and develops a patina over time and the appearance of your knife can therefore change with use. 

It's a normal property of carbon steel as it reacts to the air and the chemicals you expose it to in the food you cut. This patina is unique to every blade and gives your knife a little character. Just need to follow our carbon steel care tips to get the most out of your carbon steel knife.

Carbon steel knives can vary in reactivity from mild reactions along just the cutting edge to fully reactive blades with reactive cladding steel.

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6 of 590 products

Hatsukokoro Hayabusa HAP40 Petty 120mm
Hatsukokoro Hayabusa HAP40 Petty 120mm
Currently out of stock
Hatsukokoro Hayabusa HAP40 Honesuki
Hatsukokoro Hayabusa HAP40 Honesuki
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Hatsukokoro Hayabusa HAP40 Santoku
Hatsukokoro Hayabusa HAP40 Santoku
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Hatsukokoro Hayabusa HAP40 Gyuto 210mm
Hatsukokoro Hayabusa HAP40 Gyuto 210mm
✓  IN STOCK – Ready to dispatch
Hatsukokoro Hayabusa HAP40 Bunka
Hatsukokoro Hayabusa HAP40 Bunka
Currently out of stock
Hatsukokoro Hayabusa HAP40 Gyuto 240mm
Hatsukokoro Hayabusa HAP40 Gyuto 240mm
Currently out of stock

Choosing the perfect knife & accessories

We've helped thousands of customers choose their perfect knife and kitchen accessories since 2011 and we're here to help you too.

Read our guide to choosing a Japanese knife and don't hesitate to contact us if you have any questions!