Cooking Knife,Kitchen Knife,Chef's Knife,Japanese Knife,Cutlery, Knives,Hattori Misono, Hiromoto,Masamoto, Ryusen,SHIKI,Kanetsugu,Glestain,Fujiwara, Chinese Cleaver,Whetstone,,Seki, Japan
Header9.gif
Home
Products




JCK OriginalHATTORI Mizuno  TanrenjoMr.  Itou R-2 CustomMASAMOTOMISONORYUSEN

HiromotoSHIKIKANETSUGU

GLESTAINFujiwaraChinese CleaverJCK Special SetSPECIALSKnife CaseWHET STONES

                              What's New! About Us Order Info Contact Us FAQs 

                              Membership How To Sharpen How To Sharpen 2

                      
              
Information About Steels and Products

    Secret of the sharpness and cutting performance of Japanese knives, is mostly from the Japanfs traditional way and long history of knife making experience and techniques.

   But the steel material is also very important because each of steels makes different characteristics and it is one of important elements when you will select the knives for your specific needs and preference. (Of course, it is also important that the knives are made properly to extract the most features of each steel characteristic, because, even using same steel material for the blade, any improper processes in heat treatment,Grinding, sharpening etc might ruin the intended characteristics of the performance and ability). Our selected Knife Makers and Craftsmen are paying special care in each production step to turn out best performed knives in every aspect. Among them, we can especially recommend Hatori, Misono, Hiromoto, Mizuno Tanrenjo, Mr. Itou for those points)

   As you can see from our selections of fine Japanese knives, there are many kinds of Steels being used for the blades. In this page, we would like to explain the details about each Steel material and its Characteristics.
   Generally, most of Steel materials can be divided in three Categories. One is the Stainless steel. Another one is Carbon steel. And additionally we can not forget about attractive steel called Powdered High Speed Tool Steel. (Powdered Tool Steel often be considered as Stainless Steel, but because of its uniqueness and difference from regular Stainless steel, we put gPowdered Tool Steelh in one different category.

 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 gChromiumh 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 Companiesf 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.

   You may often see or hear the Stainless steels which are called gHigh Carbon Stainless Steelh. Generally, the new and good Stainless steel blades (different from old stainless steel) often be called gHigh Carbon Stainlessh which has high % of Carbon in Chemical Composition and similar good characteristics as Carbon Steel.(Sharpness, edge retention and ease of re-sharpening)
   All of our carrying Stainless steels blades are made of High Carbon Stainless steels.
   And among them and our selections, below Stainless Steel Materials are especially popular and often be used for our selections.

Important Information about steel Steel Elements (before you learn each of steels)

   Just like adding various seasonings to the cooking ingredients for better taste, the steel is also added with necessary chemical elements to increase the hardness, strength, edge retention, resistance to corrosion etc, in addition to the main compositions of Carbon and Chromium. Also, the continuous researches and developments by Japanese steel makers and recent advanced technologies have made it possible to make special forge cladding and welding steels called gFukugozaih (layered steel with different materials). Thanks for these Japanese outstanding special steels, that has made a big contribution to improve Japanese knives to be considered the world number one cutting tool. We will continue to develop and offer new products using the newest steels.
   Here are the basic steel elements and their features.

Carbon (C)
Increases edge retention and raises tensile strength. Increases hardness.

Chromium (CR)
Increases hardness, tensile strength and toughness. Provides resistance to wear and corrosion.

Cobalt (CO)
Increases strength and hardness, and permits quenching in higher temperatures. Intensifies the individual effects of other elements in more complex steels.

Molybdenum (MO)
Increases strength, hardness, harden ability, and toughness.Improves machinability and resistance to corrosion.

Vanadium (VA)
Increases strength, wear resistance, and increases toughness.

Tungsten (W)
Adds strength, toughness, and improves hardneability.
  These information will help you to learn more about each of steels below.


VG-10
 

   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 gCobalt Steelh.  Many of makers use VG-10 for the Damascus blade too.

@

C

CR

W

MO

V

CO

 

VG-10

0.95 to 1.05

14.5 to 15.5

@

0.9 to 1.2

0.1 to 0.3

1.30 to 1.50

%

VG-1
@
   VG-1 is good basic and common Japanese Stainless steel which makes high hardness, edge retention, strength and rust resistance. Both VG-1 and VG-10 are produced from Takefu Steel Company.

@

C

CR

W

MO

V

CO

 

VG-1

0.95 to 1.05

13.0 to 15.0

@

0.2 to 0.4

@

@

%

Gingami No.3
@
   Fine Japanese Steel Company Hitachifs special stainless steel which makes similar sharpness, edge retention as Carbon Steel.  Gingami No.3 often be used for Japanese Traditional Style knives

@

C

CR

W

MO

V

CO

 

Gingami No.3

0.95 to 1.10

13.00 to 14.50

@

@

@

@

% 
 
Sweden Stainless Steel
   The Pure Stainless Steel material from Sweden. We heard several makers use Sweden Stainless Steels for the stable quality control. Selected Sweden Stainless steel material are easier for making process, heat-treating process, and it will help for making stable good quality control.

Molybdenum Vanadium Stainless Steel
iAUS-8j

   One of common and good standard, stainless steel for the knife blades. We often recommend Molybdenum Steel Kitchen knives for first users and beginning users of Japanese knives because of its characteristics.  Ease of re-sharpening,  good durability and rust resistance, and reasonable price range.

@

C

CR

W

MO

V

CO

 

AUS-8

0.70 to 0.80

13.0 to 14.50

@

0.10 to 0.30

0.10 to 0.26

@

%


One Point Advice and knowledge for Stainless Steel Blade

   Stainless steel blades have good rust resistance. But even the Stainless steel blades get rust or discolor if you leave it in water or with wet condition for long time. For keeping the knifefs good condition, we recommend to wipe it with clean cloth for keeping it dry after the hand washing. We also recommend to wipe the handle for drying which helps for avoiding the shrinkage and keeping the good condition for longer period.This daily and basic maintenance are important for every kitchen knives.

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.
      Why ??

   Because of its excellent sharpness, edge retention and ease of re-sharpening. These are the advantages of Carbon Steel blade, and reason to be selected.

   For the people whose priority is sharpness, for those who needs to cut and prepare the foods for long hours at professional kitchen, for those who requires excellent cutting performance for preparing special foods (sashimi, raw fish), from professionals to serious users, Carbon Steel blade kitchen knives can be attractive and great tools.
   As world wide famous, legendary cutting performance of Japanese Swords are made of special Japanese Carbon Steel gTAMAHAGANEh, Japanese Carbon Steel blade kitchen knives can make extra cutting performance and fine characteristics.

   Among our selections, below Carbon Steel Materials are especially popular and often be used for our selections.


White Steel #2 (Shirogami No.2 or Shiroko No.2)

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

@

C

CR

W

MO

V

CO

 

White Steel No.2

1.05 to 1.15

@

@

@

@

@

% 

White Steel #1 (Shirogami No.1 or Shiroko No.1)

   Higher % of Carbon in its Chemical composition than White Steel #2, which makes more hardness, but bit more brittle. White Steel #1 is also very purity Carbon Steel material which makes ease of re-sharpening, the sharpness and cutting performance is great advantages of White Steel blade.

@

C

CR

W

MO

V

CO

 

White Steel No.1

1.25 to 1.35

@

@

@

@

@

% 

Blue Steel #2 (Aogami No.2 or Aoko No.2)

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

@

C

CR

W

MO

V

CO

 

Blue Steel No.2

1.05 to 1.15

0.2 to 0.5

1.0 to 1.5

@

@

@

 %

Blue Steel #1 (Aogami No.1 or Aoko No.1)

   With more rich Chemical Composition than Blue Steel #2, higher % of Carbon, Chromium, Tungsten. Blue Steel #1 makes more hardness, better sharpness, edge retention.

@

C

CR

W

MO

V

CO

 

Blue Steel No.1

1.25 to 1.35

0.3 to 0.5

1.5 to 2.0

@

@

@

% 

Aogami Super (Blue Super Steel)

   One of greatest Japanese Carbon steel with very rich Chemical composition (much more % of Carbon, Chromium, Tungsten than Blue Steel #1. Aogami Super which makes very high hardness, great cutting performance and edge retention, yet durable. This is one of dream Steel for the Carbon Steel Lovers. But Quenching, Tempering process for Aogami Super blade are especially difficult, requires experience and techniques.

@

C

CR

W

MO

V

CO

 

Aogami Super

1.40 to 1.50

0.3 to 0.5

2.0 to 2.5

0.30 to 0.50

0.5

@

 %

One Point Advice and knowledge for Carbon Steel Blade
   There are people donft prefer the Carbon Steel blade because of additional care and maintenance even though they really demand the sharpness, edge retention. For those people Some Makers produce Cladding blade construction of Carbon Steel blade. (Blade core is made of Carbon steel sandwiched with Soft Stainless steel. Only blade core part has possibility to get rust or discolor = Easier maintenance.)
"Hiromoto Aogami Super Series", "Fu-Rin-Ka-Zan White Steel No.1 Series"

   Or there is interesting Carbon Steel Kitchen knife which has better rust resistance, yet has full advantages of Carbon steel gCarboNext Seriesh.

Powdered High Speed Tool Steel

   There is other interesting Steel called Powdered High Speed Tool Steel. These steels are made through different making process (Powder metallurgy), and has extremely rich chemical composition, unique and good characteristics. Powdered High Speed Tool Steels are often used in cutting tools which must requires ultra hardness for cutting hard materials and the characteristic (withstanding higher temperatures without losing its hardness.)
   Now you can imagine how difference and how it works.  Our carrying Powdered High Speed Tool Steel Knives also have good resistance for the rust (easy maintenance), it is very ideal steel and next generation of Special Steel.
   Popular among serious users and chefs who demands the ultra cutting performance and edge retention.

 
Cowry X

   Daido Steel Company's Special steel, due to the difficulty of making process and its high price range, we don't have chance to see Cowry X steel knives in the market. Mr. Hattori is the one who has mastered this special high-end steel, and his maximized Cowry X steel blade makes fantastic result. Very special and premium steel which also seeks special experienced craftsman.

@

C

CR

W

MO

V

CO

 

Cowry X

3.00

20.00

@

1.0

0.3

@

 %
 
ZDP-189
   Hitachi Steel company produced ZDP-189 for competing Daido steel's Cowry X. ZDP-189 has similar Chemical Compositions as Cowry X and supposed to be equal level of steel. Due to a difficulty of making process and its high price, rareness in the market, only selected Makers can have chance to make these Special Steel knives.

@

C

CR

W

MO

V

CO

 

ZDP-189

3.00

20.00

@

@

@

@

 %
 
SG-2 (Super Gold No.2)
   This is more common and popular Powdered High Speed Tool Steel for knife blades. You can taste speechless cutting performance, great edge retention and easy maintenance (resistance for the rust).

@

C

CR

W

MO

V

CO

 

SG-2
(Super Gold No.2)

1.25 to 1.45@

14.00 to 16.00@

@

2.3 to 3.3@

1.8 to 2.2@

@

 %

   After learning these information about steels, now you can search our selections more easily through our new page and system at "Searched By Steel&Blade Type"

                                     

JapaneseChefsKnife.Com Top Page | About Us | Contact Us | Products | Searched By Steel&Blade Type | Order Info 

            @@    What's New! | How To Sharpen | Our Membership | About Blade Types


  
  copyright-2.jpg

            .               

                                             

 

          



















 







About Knife Dimensions (the part we measure for the knife)
                        @            @