Dec. 23, 2024
Minerals
Ultimate Guide to the Best Carbon Steel Japanese Knives
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Table of contents:
Carbon Steel vs. Stainless Steel
Why should you choose a Carbon Steel Japanese Knife
Benefits of a Carbon Steel Japanese Knife
Best Carbon Steel Japanese Knives
Santoku
Gyuto
Nakiri
Petty
Stainless Steel vs. Carbon Steel
When selecting the ideal Japanese knife, the type of steel plays a huge role in its performance. This guide will break down the main differences between carbon and stainless steel knives, and explain why carbon steel is a top choice for many serious home cooks as carbon steel knives are favored by professional chefs because they hold a sharp edge for much longer, making them perfect for those who use their knives regularly!
Type
Steel
Carbon Steel
Blue Steel #1, Blue Steel #2, Aogami Super, White Steel #1, White Steel #2
Stainless Steel
VG-10, VG-5, VG-1, Silver Steel #3, AUS-10, AUS-8, ZA-18
Steel Types Overview
: Preferred by professionals, carbon steel knives are prized for their razor-sharp edge and long-lasting sharpness. However, they require more diligent care, as they are more prone to rust and discoloration without proper maintenance.
While stainless steel knives are a go-to for home cooks due to their rust resistance and easy upkeep, their high chromium content makes them durable but less sharp compared to carbon steel.
Carbon Steel Type
Description
Blue Steel #1
Blue Steel #1 has superior edge retention, contributing to the overall strength of the blade.
What is Blue Steel #1 made of? Blue Steel #1 is similar to Blue Steel #2 but contains higher amounts of carbon and tungsten, which enhances its hardness and edge retention.
Blue Steel #2
Because of the way it is forged, Blue Steel #2 has extra materials that make the steel tough, and help it hold a sharp edge.
What is Blue Steel #2 made of? Blue Steel #2 is made by adding chromium and tungsten to White Steel #2.
Aogami Super
Aogami-Super is considered one of the top Japanese carbon steels.
This combination gives it excellent sharpness and edge retention while maintaining high hardness without being brittle.
What is Aogami Super made of? It has more carbon, chromium, and tungsten than Blue Steel #1, plus it also contains molybdenum.
White Steel #1
White Steel #1 is highly favored by professional chefs who specialize in traditional Japanese cuisine. Its ability to be sharpened to an extremely fine edge, combined with excellent edge retention and ease of re-sharpening, makes it a popular choice.
What is White Steel #1 made of? White Steel #1 is an upgraded version of White Steel #2, with added carbon for extra hardness.
This makes it possible to achieve a higher Rockwell hardness (HRC) compared to White Steel #2.
White Steel #2
White Steel #2 is a great choice for those new to Japanese traditional knives, and it is known for having minimal impurities as well as a fine grain structure. This makes it ideal for high-quality cutting tools like traditional Japanese knives. Even though it is considered a basic carbon steel, it offers excellent edge retention and is easy to re-sharpen.
What is White Steel #2 made of? The composition of White Steel #2 is virtually the same as Shirogami #1, the carbon content is slightly lower.
Want to learn more about stainless steel? Check out our companion article on stainless steel Japanese knives!
Key Characteristics to Consider
A higher HRC means the steel is harder but also less tough, making it more susceptible to breaking or chipping. This is why carbon steel knives need to be handled carefully and used on a soft cutting surface to prevent damage.
:
Stainless steel knives have better rust resistance compared to carbon steel due to their higher chromium content. However, if you prefer the sharpness of carbon steel, you&#;ll need to take extra steps to prevent rust. Using protective oils or rust erasers can help maintain the blade&#;s condition.
Top three carbon steels with the best rust resistance are:
1.
Aogami-Super (Cr 0.3-0.5%)
2. Blue Steel #1 (
Cr 0.3-0.5%
)Cr 0.2-0.5%
)
Carbon steel is generally easier to sharpen than stainless steel. This is because stainless steel is tougher, which makes it harder for sharpening stones to grip the edge properly, whereas carbon steel sharpens more easily and smoothly.
Stainless steel's toughness makes it harder for the sharpening stone to bite into the blade, so sharpening takes more effort. Carbon steel, on the other hand, responds better to sharpening stones, making it easier to achieve a razor-sharp edge.
Top three carbon steels that are easiest to sharpen* are:
1. White Steel #1 (&#;&#;&#;&#;&#;)
2. White Steel #2 (&#;&#;&#;&#;&#;)
3. Blue Steel #1 (&#;&#;&#;&#;)
Why should you choose a Carbon Steel Japanese Knife?
Everyone admires carbon steel knives, but many aren&#;t sure what makes them so special beyond their impressive appearance. The real appeal lies in the blade itself. Carbon steel blades are harder than typical stainless steel options, allowing them to achieve and maintain an exceptionally sharp edge when properly sharpened. This makes them highly effective for those who use their knives frequently.
Is a carbon steel Japanese knife worth it? Carbon steel can be up to 20% stronger than mild steel, making it a fantastic choice for applications requiring high strength and hardness. However, this strength also means that carbon steel knives can be more expensive, which is often a concern for many buyers. The higher cost is due to the material&#;s superior performance and durability, which drives up the price of tools made from it.
Ultimately, whether a carbon steel knife is worth the investment depends on your personal needs, preferences, and budget. We highly recommend carbon steel knives for professional chefs who need a reliable and razor-sharp tool for long cooking sessions. For intermediate home cooks, a carbon steel knife can be a beautiful upgrade, but it comes with the responsibility of more frequent maintenance, including honing and sharpening. If you&#;re ready to take on that extra care, a carbon steel knife can be a valuable and impressive addition to your kitchen.
Benefits of a carbon steel knife
For those considering a carbon steel knife, you should note the following key characteristics:
: Carbon steel knives are known for their hardness reaching HRC levels of 67 and above, making them ideal for regular use in the kitchen. They can also maintain this sharp edge for longer than many other types of knives.
Additionally, with a carbon steel knife, a smaller sharpening angle means you need less force to cut, which delays the onset of fatigue. This is a big plus for professional chefs who spend hours preparing food every day!
: Even though a carbon steel knife might cost more at first, its durability makes it a smart investment. These knives are built to last, so they can save you money in the long run.
With the right care, a high-quality Japanese knife, especially those made from carbon steel, can last a lifetime. This means you won&#;t need to replace it often.
: Carbon steel knives are known for their exceptional ability to hold a sharp edge. This means they stay sharp longer compared to many other types of knives, reducing the need for frequent sharpening. Their hard, fine grain structure allows them to cut with precision and maintain a razor-sharp edge, which is especially valuable for tasks that require a lot of slicing and chopping.
Best Carbon Steel Japanese Knives
Looking for the best stainless steel chef knives? Explore our range of stainless steel knives at various price points to find the one that best suits your needs and preferences.
Santoku
What is a Santoku knife? The term "Santoku" translates to "three virtues" or "three uses," reflecting its versatility as an all-purpose knife suitable for cutting meat, fish, and vegetables. This knife combines features of both the Nakiri (vegetable knife) and the Gyuto (chef's knife), making it a practical and convenient choice for a wide range of kitchen tasks.
Who is the Santoku for? We recommend a carbon steel Santoku to those new to Japanese kitchen knives and for novice cooks seeking a reliable, multi-functional tool.
Check out our top carbon steel Santoku knives here:
Santoku Blue Steel #1
Point
: This knife&#;s rustic and traditional-looking Kurouchi finish is not only eye-catching, it serves as a barrier between your food and your knife, preventing stains and possible corrosion.
Santoku Blue Steel #2
The company is the world’s best Carbon Steel Round Bar supplier. We are your one-stop shop for all needs. Our staff are highly-specialized and will help you find the product you need.
Point: This knife is the picture of a traditional Japanese knife, with its Japanese-style lacquered oak handles and Kurouchi finish.
Santoku Aogami Super
Santoku White Steel #1
: This knife features a Tsuchime finish on the blade. This finish is not only visually striking but also helps prevent food from sticking to the blade and reduces moisture exposure, which minimizes the risk of corrosion.
Santoku White Steel #2
: This knife has an attractive Nashiji finish, which refers to the practice of making the blade look like pear skin for a traditional and handmade feel.
Gyuto
What is a Gyuto knife? A Gyuto knife is a versatile Japanese chef's knife designed for a range of tasks in the kitchen. The term "Gyuto" translates to "beef-sword," reflecting its origins as a knife ideal for cutting meat. However, it is well-suited for a variety of kitchen tasks, including slicing, dicing, and chopping vegetables, fruits, and proteins.
With a blade that typically ranges from 180 to 270 millimeters in length, the Gyuto combines elements of Western-style chef's knives with Japanese precision, making it a popular choice for both professional chefs and home cooks.
Who is the Gyuto for? The Gyuto knife is ideal for professional chefs and experienced home cooks who need a versatile, high-performance tool for various kitchen tasks, such as chopping, slicing, dicing, and mincing. Its longer length and sharp edge make it excellent for handling meat, vegetables, and fish with ease. However, because of its length, it may require more experience to use effectively compared to the Santoku, which is generally easier to handle.
Check out our top carbon steel Gyuto knives here:
Gyuto Blue Steel #2
: This blade is not only long lasting and razor sharp, it is also a product of Asao Takamura&#;s mission to keep the art of disappearing Japanese tradition of Chokin, engraving 24-karat gold onto knives, alive.
Gyuto Blue Steel #1
: Damascus steel is a type of laminated steel made from multiple layers of different steel materials. The center of the blade is crafted from hard steel for sharpness, while the outer layers consist of softer steel materials.
Gyuto Aogami Super
: This knife features a protective stainless top with a carbon steel Aogami Super core, making it ideal for enthusiasts who are looking for a blend of convenience and performance.
Gyuto White Steel #2
: This knife&#;s magnolia handle is the traditional Japanese option for handles, and comes with practical benefits like water resistance.
Gyuto White Steel #1
: This knife features a Yaki Urushi finish, with a handle that has been burnt from the bottom up. This unique process gives the handle a distinctive appearance and excellent tactile feel, making it one of our best sellers.
Urushi is a traditional Japanese lacquerware technique that involves applying natural lacquer from Urushi trees. It is used not only for knives but also for a variety of other objects, including bowls, furniture, and artwork, offering a rich, glossy appearance as well as added protection against wear and moisture.
Nakiri
What is a Nakiri knife? A Nakiri knife is a traditional Japanese kitchen knife designed specifically for cutting vegetables. It features a straight, flat edge that makes it ideal for precise chopping, dicing, and slicing. The blade is typically rectangular, with a profile that allows for a full blade contact on the cutting board, enhancing efficiency and control when working with vegetables.
Who is the Nakiri for? The Nakiri knife is perfect for anyone who needs a Japanese style knife to prepare vegetables. Its design makes it especially useful for those who value precision and efficiency in their vegetable prep work. No matter your level of experience, the Nakiri&#;s flat edge and balanced design make it a great tool for anyone who wants to improve their vegetable cutting skills.
Check out our collection of Nakiri knives here:
: This knife promises fluid, even cuts. Because it is a double-bevel blade, it is also easy to maintain, as this quality makes knives easier to sharpen than compared to single-bevel blades.
Nakiri Aogami Super
: The handle on this knife is a Western-style handle, which is typically heavier than Japanese handles. This provides a balance between the lightweight Nakiri blade and the handle, making it easier for new users to adjust to the lighter feel of a Nakiri knife.
Nakiri White Steel #2
: This knife's handle is made from ebony, a very hard and dense wood from East Africa known for its durability. Ebony is traditionally used to make piano keys due to its longevity and strength, ensuring the handle will last for years to come.
Nakiri White Steel #1
: This line is from the Migaki collection, meaning polished, featuring a beautifully refined edge geometry. These knives are thin behind the edge and at the spine, offering a light and nimble cutting experience, and making them comfortable to handle.
Petty
What is a Petty knife? A Petty knife is a small, versatile Japanese kitchen knife designed for detailed and delicate tasks. It usually has a blade length ranging from 120mm to 150mm (about 4.7 to 6 inches). Its small size makes it ideal for precise work such as peeling, trimming, and intricate cutting. It&#;s similar to a paring knife in Western kitchens but often has a sharper edge and a different shape tailored to Japanese cooking techniques.
Who is the Petty for? The Petty knife is perfect for anyone who needs a precise tool for detailed kitchen tasks. It&#;s ideal for home cooks who want a versatile knife for tasks like peeling vegetables, deveining shrimp, or trimming herbs. Professional chefs also find it useful for its precision and control when handling delicate ingredients. If you value a knife that can handle both intricate and everyday tasks with ease, the Petty knife is a great choice.
Check out our collection of Petty knives here:
Petty Blue Steel #2
Point
: This knife&#;s Western handle is sturdy and impact-resistant due to the greater amount of steel used. This handle-heavy weight balance offers better control, making the petty knife more effective for precision tasks.
Petty Aogami Super
Point
:
The Koyanagi is a small type of Yanagiba designed for handling fish. Measuring between 60-135 mm, it serves as a versatile alternative to petty knives, with the added benefit of being specifically crafted for fish preparation.
The heat treatment process this knife was constructed strengthens the blade, ensuring it maintains its sharpness over a long period of time.Petty White Steel #2
Point
: This knife features the attractive Marine Plastic handle, made from lightweight and easy-to-use recycled ocean plastics reclaimed from beaches in Tsushima, Japan.
Petty White Steel #1
Point
: The buffalo magnolia handle on this knife is crafted from a soft material that enhances comfort and ease of use. Its ergonomic design helps prevent hand fatigue during extended use, providing a secure and comfortable grip while reducing the risk of slippage.
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Often a common question among newcomers to Japanese knives is the decision to make between carbon and stainless steel. Which should you choose? There are a few points to consider when making your choice.
The most commonly used Japanese Carbon steels are Aogami (Blue), Shirogami (White). The most commonly used Japanese Stainless steels are VG10, Ginsan, AUS8. The hybrid powder stainless steels with the best of both worlds are SG2/R2, ZDP189, HAP40.
This is the key difference between carbon and stainless knives. Carbon steel knives require higher maintenance than stainless steel knives, as they lack chromium content which gives stainless knives their corrosion resistant properties. By definition, a stainless steel is a steel than contain more than 10.5% of chromium.
If you cut produce and leave a carbon steel knife wet on the cutting board, expect rust spots to appear within a matter of minutes. This is not the case for stainless steel. Some carbon steels like Shirogami (White) steel for example, will develop rust quicker than Aogami (Blue) steel, even though they are both carbon steels. This is due to the high purity of Shirogami, and the added elements in Aogami.
As a result of this lack of chromium (which make stainless steel stainless), these knives will also develop what&#;s called a patina, or a discolouring of the blade due to oxidizing of the steel. This is completely normal, and will produce blueish, purple hues across your blade that cannot be removed short of polishing the blade. Further reading about the patina can be found here.
Once this patina is fully developed, which may take several weeks of use, this will act as a protective barrier from elements which may rust your blade. It is good insurance against leaving your blade wet for a few minutes on the board.
On the whole, you will find that carbon steel will retain an edge longer than most stainless steels. Carbon steel has a finer grain structure, and as a result of being forged, the steel will hold an edge for longer than a softer stainless steel.
However, there are exceptions to this point. There exists stainless steels that have more carbon than carbon steel knives, that are also fully stainless. These are referred to as powdered stainless steels, and SG2/R2, ZDP189, and HAP40 are the most prominent of these steels used in knifemaking. These are widely considered to have the best of both worlds, with fantastic edge retention and stainless properties.
From our experience, carbon steels will sharpen up easier, faster, and to higher levels than most stainless steels. Shirogami, being the purest carbon steel, will sharpen to a scalpel like edge with ease. Aogami is very similar to sharpen, but will require a small amount of extra effort to reach similar results.
Softer stainless steels like VG10 and AUS8 can be trickier to sharpen than carbon steels, but this also depends on the quality of the heat-treatment of the steel.
The harder powder stainless steels can be the most difficult to sharpen. Due to their high hardness, it is recommended these are sharpened with at least a 500 grit stone to speed up the initial burr forming process.
4) Price
The final point to consider when choosing a carbon or stainless steel japanese knife is the price difference. This price difference will be mainly due to the amount of time required to finish a particular piece, as well as the materials used.
Knives using Shirogami and Aogami carbon steels can be found relatively cheaply, $80-$150) if the process to finish these knives is not very time consuming. Obviously, some knives made using Shirogami or Aogami can be extremely expensive as the time required to finish these pieces to perfection is high.
VG10 is increasing in price and popularity, so it can be difficult to find good, authentic VG10 knives for less than the cost of carbon. Some seemingly reputable knife shops in Australia and the world will source knives made using Chinese &#;VG10&#; equivalent, or outright deceive you by saying the steel is from Japan when it is not, and sell these knives cheaply, passing them off as &#;Japanese&#;. Beware of these imitations.
The SG2 and powder stainless knives are generally more expensive than the rest of the other steels, starting at around $300 for the Takamura SG2 Gyuto and rising from there. These are often the best quality and value for money out of the stainless steels.
There are many factors that contribute to whether a knife will suit your requirements or not. If you don&#;t mind some extra care and maintenance, and would prefer to stick to a lower budget, then an entry level carbon steel knife will be your best choice.
If you&#;d rather spend the extra money and would rather a lower maintenance knife, SG2 or a powder stainless steel will be a great choice you will be sure to love. Just take care around cutting hard objects as to not chip the blade, and you&#;ll be enjoying your knife for many years.
For more information, please visit Carbon Steel Round Bar Suppliers.
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