Chef and Kitchen Knife Blade Blanks
Chef knife blanks and Japanese knife blanks for kitchen knife makers, ground and heat treated, ready for your handle. Choose a gyuto, a santoku blank, a nakiri, a kiritsuke, a deba, a yanagiba, a petty or a Western chef’s blade, each shape ground for the job it is meant to do.
Which shape to build
A gyuto is the default answer: the Japanese chef’s knife, curved enough to rock, flat enough to push cut, pointed enough for detail work. A santoku is shorter and flatter, better if you chop more than you rock. A nakiri is vegetables only, and outstanding at it. A kiritsuke is the statement knife, less forgiving and more striking. Deba and yanagiba are single-bevel fish knives, excellent, and worth saving for your second or third build.
Many of our kitchen profiles come with a full flat grind from spine to edge; deba and yanagiba are single bevel.
Which steel
AEB-L at 60 HRC takes the keenest edge and is the kitchen maker’s favourite. N690 at 58-59 HRC is the forgiving all-rounder. Sleipner at 60-61 HRC holds an edge longer, with a stonewash option on selected models. For maximum edge life, the powder steels.
All blades ship sharpened unless the order note asks otherwise, with free laser engraving. Read more on kitchen knife blade shapes or food safe handle finishing. For the other kitchen knife parts, see our ready knife handles and wood blocks for chef knife handles.
Browse kitchen blades by steel
Related reading: choosing steel for a kitchen knife and what HRC really means.