Haiku Blue Carbon

In this Haiku range we have decided to put forward the Blue Steel because, while Kurouchi is more than a rough forge (it is also a concept, free forge, etc...), this one is less rough and more clinical in its elaboration.

Basically it's the same highly carburized steel (1.2%), the difference with Kurouchi is the handle, this time we are on a burned chestnut, its shape (right-handed shinogi type), and the personal hammering of the smith. It has a less wild and more conventional aspect, a little bit glossy. 

The place of manufacture is not Tosa, but Sakai, which is materialized by the certification "Artisans of Sakai" affixed to the ferrule.

Note the beautiful harmony of the black forge with the natural bluish reflections of the blue steel (Aoko) so called. The Japanese discern colors differently, which gives them a definite advantage over us in terms of art. Thus they have raven black, raven wing black (which is our Haiku Blue Carbon background), raven feather black and burnt raven black, yakenonokarasu. Pure black is called makuro in Japan. All of this color palette can be found in Haiku Blue Carbon and it is beautiful with unique variations on each piece.

Why do people say that carbon steel knives oxidize less, isn't it the other way around? 

This is a misnomer that is sometimes found in the catalogs of unsophisticated retailers. The fact is that black steel is already oxidized by definition, but the low chromium content of this steel classifies it as carbon steel and not stainless steel. Let's remember here that stainless steel is a protective barrier and that this barrier can be broken. 

Haiku Blue Carbon is, like all forging raw materials, produced in limited quantities. The annual quota is too small to meet the needs, so this product may be in short supply. If your choice is made, don't wait too long to reserve some, waiting times are months and years. 

Haiku Blue Carbon handles are cemented for unrestricted use in professional settings. The future candidate for the Bocuse d'Or 2025, a young Singaporean working in Norway, Mathew Leong, and his team, use them daily. The product fits like a glove the fiery temperament of the young star chef of tomorrow.