Chef and Kitchen Knife Blade Blanks

Japanese and Western kitchen profiles, ground and heat treated, ready for handles. Gyuto, santoku, nakiri, kiritsuke, deba, yanagiba, petty and Western chef’s blades — 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.

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 at 400 grit with free laser engraving. Read more on kitchen knife blade shapes or food safe handle finishing.

Browse kitchen blades by steel

• AEB-L steel blades — the finest edge, our first choice for kitchen knives
• N690 steel blades — kitchen profiles run at 58–59 HRC
• 1.4116 steel blades — forgiving and easy to sharpen
• Elmax steel blades — for a kitchen knife you sharpen rarely
• M390 and M398 steel blades — maximum edge retention
• All heat treated blade blanks

Related reading: choosing steel for a kitchen knife and what HRC really means.