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KATABA news letter Vol.3 -Choose your knife by steel types

by Yuko Seno

 

Before choosing a knife, it’s better to know about steel types used for Japanese knives.

There are 3 main categories of steel.

Each has its pros and cons, depending on the purpose of the knife.

 

  • Carbon steels ( eg. Blue super )
  • Stainless steels ( eg. VG10 )
  • Powder steels ( eg. ZDP-189 )

 

Carbon Steel 

Carbon steel is the traditional type of steel used for Japanese single bevel knives. 

Generally, carbon steel knives are known for the sharpness and also ease of resharpening.

However, they get rust easily so you need extra attention and always keep them dry.

These carbon steel knives are great for professional chefs who have already obtained Japanese knives.

 

 

Stainless Steel 

Stainless steel knives are rust resistance and easy to maintain.

However, please note stainless steel knives are not completely stain-proof or rust-proof. 

Stainless steel knives are the most commonly used  in home kitchens.

 

 

Powder Steel

Powder steel is a kind of hi-tech material developed for harder, tougher, sharper knives.

The blade of powder steel knives has more durability for sharpness.

It is recommended for professional users.

 

 

I hope this helps you to choose one that fits your (or someone you're thinking of gifting it to) purpose and lifestyle.

 

Nagisa

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