The Power of Carbon Steel
Narukami knives are crafted with Blue II carbon steel, favored by professional chefs for its superior edge retention and and ease of sharpening. This high-performance steel ensures precise, effortless cuts, enhancing meal prep. It is important to note that carbon steel requires special care to prevent rust and corrosion, needing immediate cleaning and drying. Over time, a patina forms, adding corrosion resistance and a unique look. For those who appreciate the artistry and performance of fine cutlery, the extra care is a small price to pay for the unmatched sharpness and durability that carbon steel offers.
Striking Aesthetics
Narukami, meaning "thunderbolt" in Japanese, is designed to be as visually stunning as it is functional. The bead-blasted stainless steel cladding not only enhances durability but also gives the knives a sleek, modern appearance. Over time, the Blue II carbon steel core develops a rich patina, adding a unique and distinguished look to each knife. With its striking design and evolving beauty, Narukami brings a blend of tradition and innovation to your kitchen, making it a centerpiece of culinary artistry.
San Mai Construction
San Mai construction is a hallmark of the Narukami knife series, combining tradition with innovation for enhanced performance and longevity. This method layers two sheets of stainless steel over the carbon steel core. The carbon steel provides exceptional sharpness and edge retention, while the stainless steel cladding adds strength and simplifies maintenance. The bead-blasted finish hides scratches and aids in food release, making cutting tasks smoother. San Mai construction ensures Narukami knives deliver the keen edge of carbon steel and the resilience of stainless steel.
The Beauty of Patina
One of the most distinctive features of the Narukami series is the development of a patina on the Blue II carbon steel core. As you use your knife, the blade naturally darkens, creating a unique pattern that enhances its visual appeal. This patina serves as a protective layer against rust and corrosion, ensuring your knife remains in excellent condition. Embrace the evolving beauty of your Narukami knife, as each patina tells a story of craftsmanship and care, adding character and individuality to your culinary tools.
Comfortable, Strong Handle
Narukami knives feature riveted Micarta handles designed for both comfort and durability. The full-tang construction extends from the blade to the handle, providing exceptional strength and balance. These handles offer a secure grip, resist moisture, and ensure precise control during use. The thoughtfully designed shape of Narukami handles makes extended kitchen tasks more comfortable, while the full-tang build delivers the stability and reliability needed for professional performance.
Explore Our Narukami Blades
10” Chef's Knife
Best Uses
- Dicing and slicing a variety of fruits and vegetables
- Slicing through large cuts of meat
- Mincing herbs and garlic
- All-purpose cutting and prep work
- General kitchen tasks requiring a long, versatile blade
Some cooks simply prefer a longer chef's knife. The longer blade provides additional cutting leverage and is especially handy when it comes to cutting larger foods. This knife is ideal for slicing through large fruits, vegetables, and cuts of meat. With its curved belly, the 10-inch chef's knife can also be gently “rocked” through fresh herbs or spices to produce a very fine mince.
8” Chef's Knife
Best Uses
- Dicing and slicing a variety of fruits and vegetables
- Slicing medium-sized cuts of meat
- Mincing herbs and spices
- All-purpose cutting and prep work
If there is one knife that no cook can be without, it’s a chef’s knife. This all-purpose blade is ideal for a wide variety of cutting tasks. It’s perfect for slicing and dicing small to medium-sized fruits, vegetables, and other foods. The curved belly allows it to be gently “rocked” through fresh herbs or spices to produce a very fine mince, making it a versatile essential in any kitchen.
6.5” Master Utility Knife
Best Uses
- Trimming and portioning fish
- Slicing smaller cuts of meat and poultry
- Preparing vegetables and fruits
- Versatile tasks requiring a mid-sized blade
The master utility knife combines the versatility of a chef’s knife with the agility of a utility knife. This mid-sized blade is perfect for tasks like trimming and portioning fish, cutting sandwiches, and slicing smaller cuts of meat and poultry. It’s also excellent for preparing vegetables and fruits, making it an all-around kitchen powerhouse.
6” Utility Knife
Best Uses
- Slicing and trimming meats
- Cutting vegetables and fruits into smaller pieces
- Preparing sandwiches
- General kitchen tasks requiring precision
- Tasks that need a mid-length blade
The utility knife is designed for precision tasks that require more control than a chef’s knife. It excels at slicing and trimming meats, cutting vegetables and fruits into smaller pieces, and preparing sandwiches. This knife is a versatile tool for general kitchen tasks needing a blade longer than a paring knife but shorter than a chef’s knife.
4” Paring Knife
Best Uses
- Peeling and coring fruits
- Trimming and shaping vegetables
- Deveining shrimp and other delicate tasks
- Precision cutting and intricate work
- Preparing garnishes and small ingredients
A paring knife is an indispensable tool for precision tasks in the kitchen. It is perfect for peeling and coring fruits, trimming and shaping vegetables, and deveining shrimp. This knife excels at intricate work, preparing garnishes, and cutting small ingredients with precision and ease.
Carbon Steel: Lost and Found
Join Chef Keith Sarasin, head chef of Aatma and author of five cookbooks, as he recounts his journey from losing a treasured knife to finding new inspiration with Narukami.