Carbon Steel Japanese knife from Sakai City.

Understanding Carbon Steel: The Backbone of Knife Making

Carbon steel is a fundamental material in the crafting of high-quality knives. It is an alloy composed of iron (Fe) and a modest quantity of carbon (C). The unique properties of carbon steel knives stem from the precise carbon content in the alloy.

Types of Carbon Steel Based on Carbon Content:

  • Low-Carbon Steel (Soft Steel): Known for its pliability and used in various applications where hardness is not the primary requirement.
  • Medium-Carbon Steel: Offers a balance between ductility and strength, making it suitable for products requiring a degree of toughness.
  • High-Carbon Steel: The preferred choice for knife making due to its ability to be honed to a sharp edge and retain it over time.
  • Extremely High-Carbon Steel: Used for specialized applications that demand extreme hardness and durability.

The carbon content plays a pivotal role in defining the steel's characteristics:

  • Iron: Identified as having less than 0.02% carbon content.
  • Steel: Encompasses materials with a carbon content ranging from 0.02% to 2%.

Yasuki Hagane: A Legacy of Japanese Steelmaking The forefront of carbon steel in knife manufacturing is Yasuki Hagane (Akira Steel), a product of Hitachi Metals, Ltd. This steel is a modern iteration of the traditional Japanese steel once utilized in the forging of iconic Japanese swords. The term "Yasuki" originates from Yasuki City in Shimane Prefecture, where Hitachi Metals established their Akira factory, marking the beginning of Yasuki Hagane's production.

The transition from ancient sword steel to contemporary Yasuki Hagane underscores the evolution of steelmaking, preserving the heritage while embracing modern techniques to meet the demands of today's knife industry.



Related websites
Japanese Knife Materials: Carbon Steel vs. Stainless Steel | KIREAJI
Understanding Carbon Steel in Japanese Knives | KIREAJI

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