The type of steel used in making blades matters more than most people think. Different steels have different properties that affect how a knife performs. Knife makers choose steel types that will work best for a given knife to achieve the ideal performance in the way the knife is intended to be used.
Above all other questions when talking about steel, the most simple dichotomy is the choice between carbon vs stainless steel.
What Is Carbon Steel?
Carbon steel is an iron-based alloy, which is a metal formed by mixing two or more elements.
Common carbon steel knife blends are White #1, White #2, Blue #1, Blue #2 and Aogami Super. Knife makers choose steels with higher carbon content to balance high hardness, toughness, wear resistance and to prevent chipping.
Chefs love high-carbon steel blades because they have the ability to get extremely sharp. A finer edge equals better performance when working in a highly precise and detailed way.
Key Characteristics of Carbon Steel
- High carbon content: 0.6%–2.1% Carbon content among other alloys.
- Reactive metal which can oxidize, patina or rust, when it comes in prolonged contact with liquids or moisture. Knife makers work with alloy steels, some with higher chromium content to resist rusting.
The use of carbon steel is a hallmark of traditional craftsmanship, and the mastery of forging these harder steels is an artform that is appreciated by both professional cooks and collectors.
Pros of Carbon Steel Knives
- Extremely sharp edge potential. When sharpening on whetstones the blades will develop an edge easily without much effort. This is very useful when cooking professionally for long hours.
- Carbon steel blades tend to be easier to sharpen than stainless steel. They require less skill and specialized equipment to get sharp.
- Even though there is a need for maintenance, carbon steel develops a natural patina over time that will protect the blade
- Preferred feel and feedback for skilled users. Professional chefs tend to like the responsiveness of carbon steel blades.
Cons of Carbon Steel Knives
- Requires regular maintenance, like cast iron pans, carbon steel knives need to be kept clean and dry or they can develop rust and staining if neglected
- They can react with acidic foods - they are not the best choice if you cut citrus or tomatoes all day.
- Not ideal for humid environments or casual users, even prolonged contact with moist air can cause oxidation.
What Is Stainless Steel?
Stainless steel is a corrosion-resistant alloy made primarily of iron, with a minimum of 10.5% chromium by mass. It also often contains other elements such as molybdenum, carbon and manganese.
How stainless steel resists corrosion: The key element here is chromium. When at least 10.5% chromium is present, the steel gains its “stainless” properties. Higher chromium content (and added elements like vanadium or molybdenum) can further improve corrosion resistance, strength or heat resistance.
Low maintenance stainless blades are common today because they are easily accessible to the widest range of users.
Key Characteristics of Stainless Steel
- Stainless steel is a rust-resistant alloy, and can be used without the need to constantly wipe and clean the blade.
- Lower reactivity with food, cutting acidic ingredients poses no flavor or color changes to the ingredient.
- Designed for durability and convenience, you can use stainless blades without the need to pay attention to the blade.
Pros of Stainless Steel Knives
- Low maintenance and easy care
- Highly resistant to rust and corrosion
- More forgiving for beginners
- Better suited for busy kitchens
Cons of Stainless Steel Knives
- It is typically harder to sharpen, stainless blades, which need a little more effort in choosing sharpening tools.
- Stainless blades may not achieve the same edge sharpness as carbon steel, due to ionic alignment properties of carbon steel.
- Edge retention varies widely by alloy
- Can feel less “alive” to experienced users
Comparing Carbon Steel Knives vs Stainless Steel Knives
- Sharpness: Carbon steel generally has the ability to get more sharp than stainless steel.
- Edge retention: Depending on the exact steel composition, carbon steel and stainless steel knives can have a similar level of edge retention.
- Maintenance requirements: Both should be kept clean and dry, but carbon knives are more prone to rust and discoloration.
- Durability: Again, this depends on the specific steel composition, both carbon steel and stainless steel knives can have high levels of durability.
- Cost: Cost varies greatly by knife maker and the method of production whether the blade is carbon or full stainless or stainless-clad
- Best use cases: Both types of blades can be used interchangeably, with attention to avoiding carbon blades for citrus and other acidic ingredients. If you can not wipe the blade with regularity, choose a stainless blade.
Which Knife Steel Is Right for You?
- Best for beginners: VG10 is a stainless blend that is easy to maintain. The 33 Layer Damascus collection from Sakai Takayuki is a great starting place for high performance accessible kitchen knives.
- Best for professional chefs: Blue #2 is a versatile carbon steel loved by professional chefs. We have a wide selection of knives made from Blue #2 made by several blacksmiths. The benefits specific to Blue #2 are toughness and being less prone to chipping while getting razor sharp and holding an edge for a fairly long time.
- Best for home cooks: Inox is another great stainless steel with a long history of use in knife making. Although it’s popular with line cooks, home cooks will find the blade’s toughness and ease of maintenance great features in a kitchen knife.
Care Tips
Carbon steel care:
- Keep knives clean and dry. We recommend keeping a slightly damp cloth next to your cutting board and wiping down the blade as often as possible.
- Oil application is useful to protect the blade, especially in damp environments and if you don’t use the knife regularly.
- Storage tips: Wooden sayas are helpful in wicking away any residual moisture from the blade.
Stainless steel care:
- Keep your blades sharp with proper sharpening intervals, restore the edge before it gets very dull.
- Cleaning best practices: Keep your blades clean and dry, never putting the in a dishwasher.
Shop Carbon Steel and Stainless Steel Japanese Knives
In recapping the key preference between stainless steel and carbon steel, the key thing to consider is how willing you are to pay attention to maintenance and if the extra effort required is worth the effort in your daily use.
Choose a knife based on your lifestyle and cooking habits (avoid carbon for citrus, tomatoes and other acidic ingredients!). With blades from over 18 different producers and more than 13 different steel options, we have something for everyone.
