Types of steel in Japanese knives
For centuries, Japanese craftsmen have been using their manufacturing techniques to create superb blades. These techniques have been passed down through generations, first for swords and now for kitchen knives. Japanese knives are made from the highest quality materials for guaranteed durability, sharpness and strength.
With this post, we hope to help you better understand the Japanese steel that makes Japanese knives so special and of such high quality. We will describe the different types of Japanese steel used in kitchen knives and the individual characteristics of such steel.
Steel is formed when carbon is added to iron. Steel requires a carbon content of between 0.04% and 2%. Japanese steel can be roughly divided into two types, carbon steel and stainless steel. Carbon steel has a higher carbon content than stainless steel, which makes the knife heavier and easily rusted. Stainless steel also contains chromium and is therefore resistant to oxidation. The higher the carbon content, the higher the hardness (HRC mark), the harder but sharper the knife.
Carbon steel knives are very sharp but, as mentioned before, their disadvantage is that they rust easily. When looking at knives made of this type of steel, pay attention to the names of the steel (Aogami super, Aogami 1, Aogami 2, Shirogami 1, Shirogami 2). They have a hardness (HRC) of 62 to 65 or more and a carbon content of 1,1 to 1,45 %.
HOKIYAMA GYUTO AOGAMI SUPER TOSAICHI 210 MM
Knives made from Japanese stainless steel have a high chromium content of over 11%, which is why it is called stainless steel. When looking at Japanese knives made from this type of steel, look out for the steel designation Gingami 3, VG10, AUS10, SPG2 powder, R2 powder, Molybdenum, 440-A. Their hardness is indicated by an HRC mark of around 60. This type of steel is sufficiently hard, consequently sharp, abrasion-resistant, suitable for long-term sharpness and does not rust.
NAGAO MOLYBDENUM VANADIUM SANTOKU 165 MM
Damascus steel is obtained by layering several different steel materials. The knife has a swinging patterned style. There are different types such as 17-layer, 33-layer, 65-layer, etc. More layers certainly make a knife more beautiful and aesthetic, but it has nothing to do with the sharpness or quality of the knife. Normally, a knife is made up of 17 layers, which is perfectly adequate for a Damascus knife. The centre of the knife spine is made of hard and sharp steel, which also determines the sharpness of the knife, and the two sides are joined by more steel, metal, and not by glue or dressing. The origin of the name Damascus knife dates back to the Middle Ages in Damascus, the capital of Syria. The original production method has unfortunately been lost and it is impossible to compare it with today's Damascus knives.
ZUIUN DAMASCUS KIRITSUKE (CHEF KNIFE) 210 MM
It is not only the type of steel that determines the quality of the knives, but also the correct heat treatment. All the steps of knife making (forging, heat treatment, etc.), the skill of the knife maker, as well as other things such as the shape of the blade, the handle, etc., have to be taken into account. Japanese kitchen knives are renowned for their high quality and have the most unique shapes in the world. With a strong, thin and sharp chef's knife you can work effortlessly, no matter what you are cutting.