Wiki-Carbon Steel

Generally, the word "steel" in kitchen knife materials refers to carbon steel, which is made by blending iron with carbon and other materials. The higher the carbon content in iron, the harder it becomes, and the more sharpness and long-lasting sharpness it has. Because carbon steel contains more carbon, it is harder and cuts better than other materials such as stainless steel. It also has the advantage of being easy to sharpen. On the other hand, it has the disadvantage that it easily rusts due to water and food debris, and requires frequent maintenance. Another disadvantage is that as hardness increases, toughness decreases, making them prone to chipping. Carbon steel is a material for advanced cooks who pursue sharpness and are able to properly care for their tools.
 
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Japanese knife Carbon steel stainless steel

  • “Carbon steel" and “Stainless steel" are the main materials used for knives
  • “Carbon steel" is defined as having 0.04-2.14% carbon content of the five elements of iron. As carbon content increases, the material becomes harder. Cast iron is also used for car parts. Adding more than 10.5% chromium to carbon steel makes it "stainless steel". The addition of chromium improves rust resistance.

Related websites
Understanding Carbon Steel in Japanese Knives | KIREAJI