Across the globe, stainless steel has become the standard for kitchen knives. Yet in Japan, traditional knives continue to be made from carbon steel. Why does Japan remain loyal to this high-maintenance material?

The answer lies not just in performance, but in a philosophy deeply rooted in Japanese culinary culture. Carbon steel continues to be favored in Japan because of its exceptional sharpness, ease of sharpening, compatibility with traditional techniques, craftsmanship values, and cultural significance.

The most celebrated feature of carbon steel is its incredible sharpness. Thanks to its high hardness, the blade can be honed to an extremely fine edge, allowing for clean, precise cuts that preserve the structure and flavor of ingredients. For delicate dishes like sashimi, this precision makes a clear difference — the knife glides through without crushing the cells, maintaining the fish's freshness, texture, and taste.

Moreover, carbon steel is easier to sharpen than stainless steel. Japanese chefs sharpen their knives regularly, often daily, to maintain optimal performance. This habit is more than routine — it reflects a deeper cultural reverence for tools, where sharpening becomes part of the craft itself.

Why is stainless steel dominant in the rest of the world? The reasons are practical and cultural:

• Ease of Maintenance
  Carbon steel is prone to rust and discoloration, requiring careful cleaning and drying after each use. In contrast, stainless steel is highly corrosion-resistant, making it ideal for busy kitchens and casual users.
• Different Cooking Styles
  Western cooking often involves heavy chopping or cutting through tough materials like bones, where durability matters more than razor-sharp precision. Japanese cuisine, by contrast, demands delicate, refined cuts — a domain where carbon steel excels.
• Mass Production vs. Craftsmanship
  Western knives are typically mass-produced with efficiency in mind, whereas Japan continues to value handmade craftsmanship, often using methods passed down for generations. Carbon steel aligns perfectly with these traditions.

Japanese knives are the spiritual descendants of samurai swords (katanas). The forging techniques developed for high-carbon steel swords have been adapted to create kitchen knives of unmatched sharpness and durability.

Carbon steel responds beautifully to the artisan’s touch, and many blacksmiths continue to use it precisely because it respects the centuries-old traditions of Japanese metallurgy. In this way, the material is more than functional — it’s a link to cultural heritage.

I once used only stainless steel knives. But the first time I tried carbon steel, I was struck not only by its sharpness, but by how it seemed to “grow with me” the more I used it.

Yes, carbon steel requires attention. But the reward is a knife that develops a distinctive character, reflecting the way you use and care for it. The more you sharpen it, the better it performs — creating a sense of emotional connection that stainless steel rarely inspires. This, too, is a reason why Japan continues to favor carbon steel.

Carbon steel isn’t perfect. It’s high-maintenance, and less forgiving than stainless steel. But in exchange, it offers a level of performance, personalization, and tradition that few other materials can match.

This is more than a debate about metal — it's a window into how a culture treats its tools, its food, and the spirit behind craftsmanship. In Japan, a knife is not just an instrument — it's an extension of the chef’s hand, history, and heart.