Japanese Wood Carving Knife, Blue Paper Steel - Mikikichan

Miki, in Hyogo Prefecture, has been forging precision tools since the Edo period. Every carving knife sold here comes from that town, shaped by hand using methods passed down over several centuries. You don't pick a tool like this by chance: its origin shows in the quality of the cut.

The blade is Blue Paper No.2 steel, known as Aogami. It is a high-carbon steel alloyed with tungsten and chromium, and it has very few impurities. It keeps its edge remarkably well and allows a fineness of cut that ordinary steels struggle to reach. The blade is laminated onto a softer steel core and hollow-ground on the back, two features that make sharpening easier and noticeably cut down maintenance time.

These knives cover the usual range of wood carving work: ornamentation, precise cutting, relief carving, and some marquetry.

A model for every job

• Yoko - Straight-edged blade, made for clean cuts and straight lines in wood.

• Hira - Flat, all-round profile, suited to clearing waste and working flat surfaces.

• Ken - Leaf-shaped blade, symmetrical and pointed, built for incising and fine detail.

• Maru - Rounded edge, used to hollow out curved shapes and work recesses.

• Hirato - Available with a double edge, this profile works well for back-and-forth passes and hard-to-reach spots.

• Mikazuki - Crescent-shaped blade whose pronounced curve makes arc cuts and curved details easier.

• Keiryu - Slim, elongated profile, designed for delicate lines and fine relief.

• Tsurugi - Double-bevel blade with a tapered point, suited to crisp incisions and precise geometric shapes.

• All-purpose - The do-it-all knife, in right-handed or left-handed versions.