Material of the blade of Japanese Knife

Blue-2-Steel

Blue-2-Steel has same Carbon Content as White-2-Steel, with additional element Harmonium and Tungsten. With these additional ingredients,
Blue-2-Steel blade can have better edge retention and durability.

Multi-layers blue-2-steel

Blue-2-Steel has same Carbon Content as White-2-Steel, with additional element Harmonium and Tungsten. With these additional ingredients, Blue-2-Steel blade can have better edge retention and durability. But multi-layers Blue-2-steel is like material steel for Japanese sword. then multi layers the steel have great have hardness with ductility !

 

White-2-Steel

Very purity Carbon Steel material,  often be used for Japanese Traditional Style knives. White-2-Steel blade kitchen knives can have great sharp edge after the re-sharpening. (Ease of re-sharpening)

 VG10 Steel

One of most popular and high ranked Japanese Stainless Steel for sharpness, edge retention and durability. Cobalt added Special high Carbon Stainless Steel, often be called as “Cobalt Steel”.  Many of makers use VG-10 for the Damascus blade too.

Multi-layers VG10

VG-10 Steel is one of most popular and high ranked Japanese Stainless Steel for sharpness, edge retention and durability. Cobalt added Special high Carbon Stainless Steel, often be called as “Cobalt Steel”.  Many of makers use various hardness VG-10 for many layer steel blade the become beautiful  too.  Especially, VG-10 multi-layers Steel blade have hardness with ductility ! Usually It is called Damascus steel in Sakai.

Stainless Steel

Stainless Steel which makes good rust resistance, easy maintenance.( the steels which have more than approximate 11% of Chromium in Chemical Composition is considered as Stainless Steel). (Chemical Element “Chromium” will provides resistance to wear and corrosion) From the experience and history (a while time ago), people may consider the Stainless steel blades can not make good cutting performance or stainless steel blade get dull quick or difficult to re-sharpen. It was true. But in this generation, with the Steel Companies’ researches and technological progresses, Stainless steel materials have been improved magnificently, and there are many attractive and fine Stainless Steel materials available with good sharpness, longer edge retention and ease of re-sharpening. Good Stainless steel blade kitchen knives make good rust resistance, easy maintenance, good sharpness, edge retention and ease of re-sharpening. Therefore, they are very popular among beginning users to professional users in this generation.

Powder stainless forging multi-layer steel

Powder stainless forging multi-layer steel is for and not only good rust resistance like usual stainless steel but sharp knife and have beautiful wave pattern. Japanese knives factory that  can make chef knives made of these powder stainless forging multi-layer steel is  only Tanaka Kazuyuki knives factory in Japan now as far as we know  . Of course, it have ave hardness and sharpness with ductility! If you are seeking kitchen knife have both great sharpness  and rust resistance please try to use  kitchen knife made of powder stainless forging multi-layer steel. If you use these great sharp Japanese chef knives made of powder stainless forging multi-layer steel by Tanaka Kazuyuki  knives factory, you can not use even if that’s chefs knife made in Sakai that is most famous as sharp chef’s knife

Carbon Steel

As opposed to the Stainless Steel blade, Carbon Steel blade gets rust and discolor very easily. This is one of the big differences of Carbon Steel from Stainless Steel. Carbon Steel blade requires additional care and maintenance for avoiding the rust and discolor situation. We recommend you not to leave the Carbon steel blade with wet condition. For avoiding the rust and discolor situation, it sometimes requires wiping the blade for drying even during the cooking time And even you care and make extra attention for the Carbon steel blade, still there is possibility the small rust and discolor situation be appeared. (But these rust and discolor parts and situation do not affect for the cutting performance and the foods.)  Additionally, before storing the Carbon steel knife, putting oil on the blade or storing the blade with the the original paper blade cover (Carbon steel knife comes with the paper blade cover which has protection for the rust) help for avoiding the rust and keeping the good condition of blade). As you understand now, Carbon Steel blade requires additional care and maintenance.  But there have been many of serious users and professionals who prefer the Carbon Steel blade.