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Knives
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Dexter Russell F5S 4.25 in Carbon Steel Produce Knife
This 4.25 inch produce knife is designed for use by grocers, but also has many industrial uses. It is often purchased for use in things like trimming insulation and gaskets and opening boxes. Blunt tip for safety with a sharp, easy to maintain cutting edge. Learn More$15.45 -
Dexter Traditional 6 in. Produce Knife
Dexter Traditonal 6 in (110mm) Carbon steel produce knife. This knife is generally used in the preparation of fruits and vegetables in bulk. The lack of a tip makes the product safer to use while the carbon steel blade is flat and easy to sharpen.
Carbon knives can rust if not dried properly after use. If that happens just wet the blade and rub it with a little Bar Keepers Friend (sold with Ajax and Comet at the grocery store). Wash and dry afterward.
Made in: USA Learn More$16.00 -
Dexter Sani-Safe 5 in. Produce Knife
Please note: Actual dimensions on this blade are 4-3/8 in. long and 3/4 inch wide. So why do we advertise it as a 5 in. produce knife? Because that's how the manufacturer lists it, and they've been doing it for so many years that customers search for it as a five inch, and we just don't want any confusion about this being a different knife than they've previously used and ordered.
The Dexter 5 in. Produce Knife is built to be both tough and sanitary. Used by grocers to quickly trim produce to remove blemishes and to split fruits to demonstrate or evaluate ripeness. A textured, slip-resistant, handle withstands both high and low temperatures. Made in USA. NSF Certified. Learn More$19.99 -
Dexter Sani-Safe 6 in. Produce Knife
The Dexter 6 in. Produce Knife is built to be both tough and sanitary. Used by grocers to quickly trim produce to remove blemishes and to split fruits to demonstrate or evaluate ripeness. A textured, slip-resistant, handle withstands both high and low temperatures. Made in USA. NSF Certified. Learn More$20.99 -
Kikuichi Carbon Elite 4.7-inch (120mm) Parer
Surgical Precision for Everyday Prep: The Kikuichi Carbon Elite 120mm A bridge between a standard 3-inch parer and a chef's knife, engineered for superior edge retention and effortless control. Precision Engineering for the Discerning Cook The Kikuichi Carbon Elite 120mm Parer is not just a tool; it is a high-performance instrument designed for those who demand more from their small-blade work. While standard 3-inch paring knives often struggle with tasks requiring reach or leverage, this 120mm (4.7-inch) blade provides the perfect balance between agility and utility. It excels in tasks that require absolute finesse—removing citrus pith, delicate garnishing, and intricate fruit carving—while maintaining enough board clearance to handle small-scale chopping and trimming. At the core of this blade is high-grade SK4 carbon steel. Unlike the stainless steel found in most commercial sets, this steel offers a refined grain structure that permits a razor-like edge. Because carbon steel is inherently more reactive, it rewards the owner with a sharpness that stainless struggle to match. It is remarkably easy to touch up on a stone, making it a favorite for cooks who prefer keeping their gear in peak condition throughout a busy service. The double-beveled geometry ensures that it performs with equal grace in either hand, making it a reliable partner for your entire kitchen staff or a primary workhorse for your home prep station. Learn More$89.95 -
Kikuichi Carbon Elite 5.9-inch (150mm) Petty
Pure Performance: The Kikuichi Carbon Elite 150mm Petty A refined Japanese utility blade designed for uncompromising sharpness and surgical control in professional prep. The Kikuichi Carbon Elite 150mm Petty is a testament to the purity of traditional Japanese cutlery. Forged from SK-4 carbon steel, this blade is defined by its ease of sharpening and its ability to hold a terrifyingly keen edge that stainless steel alternatives simply cannot replicate. Unlike modern mass-produced knives, the Carbon Elite demands a partnership with its user; it is a tool for the disciplined chef who understands that performance comes from maintenance. In a fast-paced environment, this 150mm length is the sweet spot for close-quarter knife work. Whether you are peeling shallots, trimming silver skin from a tenderloin, or executing intricate fruit carvings, the thin profile glides through product with zero wedging. The 60-61 HRC rating ensures the edge stays refined through long shifts, while the pakkawood handle provides a tactile, secure grip even when hands are slick. Because this is high-reactive carbon steel, it will develop a blue-grey patina over time—a mark of character that protects the blade from deeper corrosion and serves as a badge of honor for every serious cook. Learn More$109.95 -
Minonokuni Aogami Black 210mm Gyuto
Minonokuni | Aogami Black | 210mm Gyuto Learn More -
Minonokuni Aogami Black 240mm Gyuto
A Masterclass in High-Carbon Performance: The Minonokuni Homura Kuro Gyuto When your shift requires processing forty pounds of protein or precision-slicing a mountain of mirepoix, generic stainless steel won't suffice. The Minonokuni Homura Kuro 240mm Gyuto is a purpose-built tool for the culinary athlete. Hand-forged by elite Minonokuni blacksmiths exclusively for Knife Merchant, this blade is centered around a core of Hitachi Aogami (Blue #2) carbon steel. This isn't just a knife; it's a high-performance instrument capable of reaching a Rockwell hardness that keeps its 'scary-sharp' edge long after other knives have failed. The aesthetic is as functional as it is striking. The 'Kuro' or Kurouchi (blacksmith’s) finish provides a rustic, non-glare appearance that actually aids in food release and offers a layer of protection against the natural reactivity of the carbon steel. Paired with a traditional Sandalwood handle and a durable Blackwood ferrule, the balance point is expertly tuned for the 'pinch grip' used by professionals, making the 9.4-inch length feel nimble and intuitive. Whether you are a line cook navigating a frantic dinner service or a dedicated home enthusiast mastering Japanese sharpening stones, this Gyuto provides the tactile feedback and geometric efficiency required for elite-level prep work. Learn More$265.00 -
Minonokuni Aogami Black 170mm Nakiri
Crafted by skilled artisans in Japan, the Minonokuni Aogami Black 170mm Nakiri is a traditional vegetable knife designed for precision and efficiency. Made with Aogami (Blue #2) high-carbon steel, this blade delivers exceptional edge retention, sharpness, and cutting power—ideal for fine vegetable work and push-cutting techniques. The dark, rustic kurouchi (black) finish not only gives the knife a distinctive, hand-forged appearance but also helps protect the blade from corrosion. Its flat edge profile and squared tip make it perfect for chopping vegetables cleanly without rocking, and the blade's thin grind ensures minimal resistance for ultra-smooth cuts. Paired with a comfortable wood handle, this Nakiri offers excellent control and balance, whether you're prepping delicate herbs or dense root vegetables. Learn More -
Minonokuni Aogami Black 170mm Santoku
Authentic Japanese Kurouchi Blacksmithing Meets Hitachi Blue Steel Cutting Authority Master daily produce, meat, and fish preparation with an ultra-fine 50/50 double bevel forged for uncompromising edge retention. Crafted in the historic cutlery hub of Seki, Japan, the Minonokuni Aogami Black 170mm Santoku delivers relentless slicing capability built around genuine Hitachi Ao-Gami (Blue Paper Steel). Unlike softer, mass-produced stainless knives that crush delicate ingredients, this Santoku features a pure carbon core hardened to hold an acute, toothy edge through dense crates of root vegetables, firm proteins, and tender aromatics without wedging or tearing. The term santoku translates directly to 'three virtues,' signifying proficiency across slicing, dicing, and mincing. At 170mm (6.7 inches), this blade strikes the balance between agile board maneuvering in tight kitchen workspaces and sufficient flat cutting edge to power through prep lists. The traditional Kurouchi (black-forged) protective scale leaves an unpolished, rustic carbon finish along the upper blade flats, adding natural food release characteristics and partial protection against oxidation while highlighting authentic blacksmith heritage. Because this blade is non-stainless carbon steel, it develops a deep, stable blue-gray patina that reflects your cooking journey. Whether you are portioning boneless poultry, cross-cutting leeks, or brunoising shallots, the Minonokuni Aogami Santoku offers direct tactile feedback that allows you to cut faster with less hand fatigue. Learn More$208.00
