Japanese Carving Knives

Hand-forged carving knives for precise detail, inlay, and shaping work.

Explore a curated range of Japanese carving knives made by specialist smiths for clean, controlled cuts. Choose from single-bevel knives for maximum line control and crisp shoulders, or double-bevel all-rounders for versatile shaping and whittling. Blades are typically forged in Yasugi carbon steel (White/Blue) for keen edges and easy maintenance, with comfortable timber handles for long sessions at the bench.

Ideal for fine detail carving, inlay and marquetry, printmaking prep, model work, and general woodcraft. Pair with water stones for quick touch-ups and you’ll enjoy fast, glassy cuts and predictable edge retention.

  • Curved Garden Knife (Single-edged)

    Curved Garden Knife (Single-edged)
    $49.00
  • Cypress complete spoon carving knife set

    Cypress complete spoon carving knife set
    $95.00
  • Ikeuchi Mikikichan Curved - Wood Carving Knife

    Ikeuchi Mikikichan Curved - Wood Carving Knife
    $49.00
  • Michi Hamono Hook Carving Knife – Aogami #2 Steel, 160 mm

    Michi Hamono Hook Carving Knife – Aogami #2 Steel, 160 mm
    $85.00
  • Michi Hamono “Kuksa” DIY Wooden Mug Kit – Katsura Wood

    Michi Hamono “Kuksa” DIY Wooden Mug Kit – Katsura Wood
    $72.00
  • Vintage "Kote Maru" Round trowel chisel set

    Vintage "Kote Maru" Round trowel chisel set
    $495.00
  • Ikeuchi Hamono Spear Style Carving Knife

    Ikeuchi Hamono Spear Style Carving Knife
    $49.00
  • Ikeuchi Chisel Style Carving Knife

    Ikeuchi Chisel Style Carving Knife
    $49.00
  • Ikeuchi Kiradashi Style Carving Knife

    Ikeuchi Kiradashi Style Carving Knife
    $49.00

Frequently Asked Questions

Should I choose a single-bevel or double-bevel carving knife?

Single-bevel knives give the most control for line work, inlay, and crisp shoulders. They are handed,order right-hand or left-hand to match how you cut. Double-bevel knives are ambidextrous, easier to learn, and great for general shaping and whittling. Many carvers keep one of each.

What steel are the blades and how should I sharpen them?

Most blades use Yasugi carbon steels (White/Shirogami or Blue/Aogami) for a very keen edge; some makers offer stainless options. Sharpen on water stones: 1000 for maintenance, 3000–4000 to refine, and 6000–8000 to finish. Aim for a 25–30° edge (micro-bevel optional). Wipe dry and apply a thin coat of camellia or light mineral oil to prevent rust.

How do I avoid edge chipping and keep cuts clean?

Use slicing cuts with light pressure, keep the edge keen, and work with the grain when possible. Avoid prying or twisting in hard knots. On single-bevel blades, keep the back flat and polished; that flat back is what delivers pinpoint control. Store the knife dry, sheathed, and oiled between sessions.

Tools that sharpen, not replace

Built for longevity. Proper care reduces waste and improves performance over time.

Care guide

Crafted in Japan

Forged by skilled makers using time-honoured techniques. We buy direct from small workshops.

Fast dispatch from Perth

Orders placed before 12pm ship same day from Perth. Delivery times vary by location.

Shipping policy

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