Steel Info
Stainless Steel
Stainless steel offers strong rust resistance and is relatively easy to maintain, making it ideal for both home kitchens and busy professional environments. However, stainless steel is not completely rust-proof. Exposure to high humidity over extended time can still corrode the steel. After cleaning, please dry the blade immediately and ensure it is completely dry before storage.
Carbon Steel
Carbon steel generally contains little or no chromium, which makes it less resistant to rust. It is recommended to keep a slightly damp towel handy to wipe the blade regularly during use to maintain cleanliness. Before storage, apply a thin coat of knife oil to help prevent rust. Over time, a natural patina will form, turning the blade grey blue-ish. It actually helps protect the blade from corrosion.
Nowadays, many carbon steel knives feature stainless steel cladding. In these cases, only the exposed cutting edge and spine require extra attention. However, if the cladding is made of soft iron, the entire knife remains susceptible to rust and should be handled with care.
The table below provides a simple classification of stainless steel and carbon steel
|
|
Stainless Steel |
Carbon Steel |
|
Hardness <HRC60 |
440C, MV |
SK |
|
AUS-6, AUS-8 |
|
|
|
Hardness HRC60-63 |
AUS-10 |
Shirogami (White 1, White 2) |
|
Hyper MV |
Aogami (Blue Super, Blue 1, Blue 2) |
|
|
Cobalt Special, Coreless |
|
|
|
Swedish Steel |
|
|
|
Ginsan (Silver 3) |
|
|
|
VG-1, VG-2, VG-5, VG-7, VG-10, VG XEOS, VG10W |
|
|
|
ATS-34, ATS-314 |
|
|
|
SLD*, SKD-12* |
|
|
|
SG-2, SRS-13 |
|
|
|
Hardness >HRC63 |
SPG STRIX |
Chromax |
|
ZDP189 |
HAP40 |
*These steels contain slightly less chromium and are often referred to as semi-stainless, yet still offer good corrosion resistance.