STYLE: Carter, Nakiri Kitchen Knife
STEEL: Hitachi White #1 Steel core laminated with 410 Stainless Steel
FINISH: Forged/Polished
HANDLE: Wa-stlye octagonal Arizona desert ironwood with Black Canvas Micarta ferrule
LINER: White Corian Spacer
BLADE LENGTH: 168mm
WEIGHT: ~200g
BLADE WIDTH: ~57 mm
BLADE THICKNESS: ~1.9

Carter Cutlery knives rival the best Japanese high performance knives.

Murray Carter is an ABS master bladesmith and the 17th generation Yoshimoto bladesmith. His knifes are forged with strict adherence to Japanese blacksmithing techniques, allowing him to manipulate steel to its highest potential.

Carter Cutlery handcrafts high performance cutlery using time-honored, traditional Japanese bladesmithing techniques.

We first gained international recognition in 1997 when Murray first debuted his Japanese blades at The Blade Show in Atlanta, Georgia. Carter Cutlery operated from 1997-2005 at Tabaruzaka Park in Kumamoto, Japan, at which point Murray packed everything up into a 40’ container and fulfilled a lifelong personal dream to become a United States citizen and moved the shop to Vernonia, Oregon. In order to answer the many inquiries he received to share his knowledge of the traditional Japanese techniques, Murray opened up his shop to conduct the world’s first Japanese Bladesmithing School in 2006. Since then, there has been a steady stream of eager students from every corner of the globe.

Shortly thereafter, Murray took on his first apprentice and started training him at the age of 15 years old. The business was slowly transforming into something bigger than Murray had ever imagined. As the demand for Murray’s knives outpaced his supply, he considered a larger location in order to step up production and provide a better facility for his classes. In 2011, he moved the shop to Hillsboro, Oregon, increasing the available shop space from 400 to 2500 square feet in 2017.

Carter Cutlery used to be about Murray and his knives, but today, it is about the company and its people.

This knife was loaned to us from Ryan Swanson of District Cutlery in Washington DC
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