{"id":339,"date":"2025-05-02T17:06:14","date_gmt":"2025-05-02T08:06:14","guid":{"rendered":"https:\/\/media.sakurajapaneseknife.com\/us\/en\/?p=339"},"modified":"2025-05-02T17:06:15","modified_gmt":"2025-05-02T08:06:15","slug":"best-knife-steel-guide-carbon-vs-stainless-vs-damascus","status":"publish","type":"post","link":"https:\/\/media.sakurajapaneseknife.com\/us\/en\/best-knife-steel-guide-carbon-vs-stainless-vs-damascus\/","title":{"rendered":"Best Knife Steel Guide: Carbon vs Stainless vs Damascus"},"content":{"rendered":"\n

For professional chefs, choosing the best knife steel<\/strong> is extremely important.<\/em> The type of steel in a knife greatly influences its sharpness, edge retention, ease of maintenance, and even price.<\/p>\n\n\n\n

For example, no matter how well-made a knife is, if the steel doesn\u2019t suit the task or user, it won\u2019t perform to its full potential. Conversely, even an expensive steel is wasted if you can\u2019t take advantage of its properties.<\/p>\n\n\n\n

In this article, we\u2019ll explain in detail the characteristics of various steels used in professional Japanese knives \u2013 from traditional Yasuki Hagane<\/strong> (the classic Japanese knife steel<\/strong> used in high-end knives) to modern powder high-speed steels, general stainless steels, and even beautiful Damascus steel. <\/p>\n\n\n\n

For each type of steel, we\u2019ll analyze its advantages and disadvantages in terms of durability, sharpness, edge holding, rust resistance, ease of sharpening, and cost, and discuss what uses or chefs it is best suited for.<\/p>\n\n\n\n

\n

If you don\u2019t have time to read everything, the comparison table below summarizes which steel is suitable for which needs. Feel free to scan the table and jump to any steel that interests you. It outlines what type of steel may be the best fit for different users.<\/p>\n<\/blockquote>\n\n\n\n

\n\n\n
\u30b9\u30af\u30ed\u30fc\u30eb\u3067\u304d\u307e\u3059 <\/i><\/span><\/div>\n
Usage Purpose \/ Priority<\/strong><\/th>Recommended Steel<\/strong><\/th>Main Reasons & Features<\/strong><\/th><\/tr><\/thead>
Pursuing the ultimate sharpness<\/strong>(Willing to sharpen daily)<\/em><\/td>\u2013 White #1, White #2\u2013 Blue #1 (carbon steels)<\/td>\u2013 Yields an extremely razor-sharp edge, letting you enjoy the traditional keenness of a wa-bocho (Japanese knife).\u2013 Ideal for skilled artisans who don\u2019t mind frequent maintenance and sharpening.\u2013 Highly prone to rust, requiring diligent wiping and oiling after use.<\/td><\/tr>
Processing large volumes and wanting less frequent sharpening<\/strong>(Maximize edge retention)<\/em><\/td>\u2013 Blue Super (Aogami Super)\u2013 Powder high-speed steels (e.g. SG2 \/ R2, SRS15, ZDP189, SPG STRIX)<\/td>\u2013 Exceptionally high hardness and wear resistance, so the edge stays sharp longer even with heavy use.\u2013 Reduces the need for sharpening in busy kitchens, improving efficiency.\u2013 These steels are expensive and difficult to sharpen, so even professionals must handle with care.<\/td><\/tr>
Minimizing rust maintenance<\/strong>(Stainless steel for hygiene)<\/em><\/td>\u2013 VG10 (V Gold 10)\u2013 Ginsan #3 (Silver #3)\u2013 Swedish stainless steel, etc.<\/td>\u2013 Stainless-based steels that are very rust-resistant, making upkeep easier even in a busy kitchen.\u2013 Many high-hardness stainless steels can achieve sharpness close to carbon steel.\u2013 Not as effortless to sharpen as softer carbon steel; may still require some work on a whetstone.<\/td><\/tr>
Keeping costs low for heavy use or many users<\/strong>(Affordable \u201cworkhorse\u201d knives)<\/em><\/td>\u2013 Yellow #2\u2013 AUS-8 \/ AUS-10\u2013 Molybdenum steel<\/td>\u2013 Generally inexpensive, easy to work with, and often easy to sharpen.\u2013 Many are tough and resistant to chipping, great for hard use or as practice knives for newcomers.\u2013 Edge sharpness and holding are lower than premium steels, so these are often used with the expectation of frequent sharpening or eventual replacement.<\/td><\/tr>
Also prioritizing aesthetic beauty<\/strong>(Showpiece knives, presentation)<\/em><\/td>\u2013 Damascus steel\u2013 Coreless Damascus steel<\/td>\u2013 Gorgeous multi-layered wave patterns that satisfy both performance and the desire to own something visually stunning.\u2013 If made with stainless layers, they are rust-resistant and durable as well.\u2013 High manufacturing cost; these knives tend to carry premium price tags.<\/td><\/tr>
Stepping up as skill and experience grow<\/strong>Want to progress with sharpening technique<\/em><\/td>\u2013 Beginner:<\/strong> Yellow #2, AUS-8, etc.\u2013 Intermediate:<\/strong> Blue #2, VG10, etc.\u2013 Advanced:<\/strong> White #1, Blue Super, Powder steels<\/td>\u2013 Beginners benefit from affordable, easy-to-sharpen carbon or stainless steels to learn the basics.\u2013 As you become experienced, you can step up to higher-grade steels to pursue greater sharpness and edge retention.\u2013 Advanced users can get the most out of challenging high-end steels, making the investment worthwhile.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

(For comprehensive recommendations on specific knives, see our other articles ranking the best knives in each category.)<\/em><\/p>\n\n\n

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\"\"<\/figure><\/div>\t\t\t\t\t
\n\t\t\t\t\t\tBest Japanese Bread Knives for Professionals: A Comprehensive Guide<\/a>\n\t\t\t\t\t\tBread knives are specialized serrated knives designed to slice bread cleanly without crushing it. They feature a wavy, saw-toothed blade edge that easily cut…<\/span>\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t<\/div>\n\n\n

Classification and Overview of Knife Steels<\/h2>\n\n\n\n

First, if we broadly categorize the main types of steel used in knives, they can be grouped into a few major categories:<\/p>\n\n\n\n

\"Knife<\/figure>\n\n\n\n

Yasuki Hagane Steels (Traditional Carbon Steels)<\/h3>\n\n\n\n

These are traditional high-quality Japanese knife steels produced by Hitachi Metals at the Yasugi plant in Shimane, Japan. <\/p>\n\n\n\n

They are often referred to by color-coded names like \u201cBlue Paper,\u201d \u201cWhite Paper,\u201d \u201cSilver Paper,\u201d \u201cYellow Paper,\u201d etc.<\/p>\n\n\n\n

\"Yasuki<\/figure>\n\n\n\n

Powder High-Speed Steels (PM HSS)<\/h3>\n\n\n\n
\"Powder<\/figure>\n\n\n\n


These are high-speed tool steels made by powder metallurgy. They have an extremely fine and uniform grain structure.<\/p>\n\n\n\n

Stainless Steels<\/h3>\n\n\n\n

Stainless steels contain at least ~13% chromium (by JIS definition, \u226510.5% Cr) and are characterized above all by their resistance to rust.<\/p>\n\n\n\n

Damascus Steels<\/h3>\n\n\n\n
\"Damascus<\/figure>\n\n\n\n


\u201cDamascus steel\u201d refers to laminated patterned steel<\/strong> made by forging together layers of different steels. <\/p>\n\n\n\n

The name comes from analogy to ancient Indian wootz steel (which became famous in Damascus), but modern Damascus knives are mainly valued for their decorative layered patterns.<\/p>\n\n\n\n

Each category has its own typical properties and use cases. Below, we will look at each category in detail.<\/p>\n\n\n\n

Yasuki Hagane Steels \u2013 Details and Characteristics<\/h2>\n\n\n\n

Yasuki Hagane<\/strong> (Yasuki steel) is a brand of cutlery steel produced at the Hitachi Metals Yasugi plant in Yasugi City, Shimane. These are traditional Japanese high-carbon steels for knives. <\/p>\n\n\n\n

\"Yasugi<\/figure>\n\n\n\n

They got their nicknames (e.g. \u201cBlue Paper\u201d and \u201cWhite Paper\u201d) from the colored paper labels once used to identify the steel type on forged blades.<\/p>\n\n\n\n

\"comprehensive<\/figure>\n\n\n\n

There are many varieties of Yasuki steel with different carbon content and added elements, but the main ones used in knives are as follows:<\/p>\n\n\n\n

Blue Paper Steel (Aogami) \u2013 including Aogami Super, Aogami #1, Aogami #2<\/h3>\n\n\n\n

Blue Paper steel (also called Ao-kou<\/em> or simply Aogami<\/em>) is a low-alloy steel based on White steel but with chromium and tungsten added. These alloy additions make heat treatment easier and give the blade more toughness<\/strong>, making it less prone to chipping.<\/p>\n\n\n\n

\"Yasuki<\/figure>\n\n\n\n

Blue steel is known for its high hardness, excellent sharpness, and long edge holding, while being less chip-prone than White steel and achieving more uniform hardness. This means in settings where you\u2019re cutting a large amount of food, it stays sharp longer and doesn\u2019t require sharpening as frequently as White steel.<\/p>\n\n\n\n

The downside of blue steel, being a carbon steel, is that it rusts easily<\/strong>, so diligent maintenance is a must. Its high hardness also makes it harder to sharpen, and getting the absolute best performance from it requires skill. Additionally, the steel itself is costly \u2013 especially knives made from Blue #1 or Blue Super tend to be very expensive.<\/p>\n\n\n\n

Below is a comparison of the characteristics of Blue Super<\/strong>, Blue #1<\/strong>, and Blue #2<\/strong>:<\/p>\n\n\n\n

\n\n\n
\u30b9\u30af\u30ed\u30fc\u30eb\u3067\u304d\u307e\u3059 <\/i><\/span><\/div>\n
Blue Super<\/strong><\/th>Blue #1<\/strong><\/th>Blue #2<\/strong><\/th><\/tr><\/thead>
Main Composition<\/strong><\/td>\u2013 C ~1.4\u20131.5%\u2013 Cr ~0.3\u20130.5%\u2013 W ~2.0\u20132.5%\u2013 V ~0.3\u20130.5%\u2013 Mo: trace<\/td>\u2013 C ~1.3\u20131.4%\u2013 Cr ~0.2\u20130.5%\u2013 W ~1.5\u20132.0%\u2013 V: trace\u2013 Mo: trace<\/td><\/tr>
Merits<\/strong><\/td>\u2013 Achieves very high hardness (~HRC 64).\u2013 Outstanding edge retention; stays sharp for a long time.\u2013 Can handle heavy-duty chopping with less frequent sharpening.<\/td>\u2013 Not as extreme as Blue Super, but still extremely high hardness (~HRC 63).\u2013 Edge sharpened to an outstanding level of keenness.\u2013 More resistant to chipping, with decent toughness.<\/td><\/tr>
Demerits<\/strong><\/td>\u2013 Extremely difficult to sharpen due to the high hardness.\u2013 Very prone to rust (high carbon content), so thorough cleaning after use is mandatory.\u2013 High alloy content makes the steel expensive (knives are premium-priced).<\/td>\u2013 Still prone to rust; must be cleaned and dried diligently after use.\u2013 Sharpening is challenging (geared toward experienced carbon-steel users).\u2013 While slightly cheaper than Blue Super, it\u2019s still a very expensive steel.<\/td><\/tr>
Best Suited For<\/strong><\/td>\u2013 Professionals who prioritize edge retention<\/strong> above all.\u2013 Chefs confident in their sharpening skills<\/strong>.\u2013 Situations where frequent resharpening is not possible (long work sessions).<\/td>\u2013 Experienced chefs who prioritize maximum sharpness<\/strong>.\u2013 Those who will use the knife intensively with regular light sharpening (e.g. primarily using traditional wa-bocho).\u2013 Slightly easier to handle than Blue Super, but still requires a high skill level.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Blue Super<\/strong> \u2013 Contains a lot of alloying elements, the hardest and best edge-holding of the blue steels. However, it\u2019s extremely difficult to sharpen and knives are very premium-priced. Suited for scenarios like processing large volumes of food continuously, but demands significant maintenance effort.

Blue #1<\/strong> \u2013 When sharpened, its edge is among the very sharpest. Not as extreme as Blue Super but still requires advanced sharpening skills. A favored steel for getting the absolute best edge on traditional Japanese knives, and loved by chefs who are particular about their blades.

Blue #2<\/strong> \u2013 Slightly lower in carbon, so a bit tougher and easier to handle than Blue #1. Still provides very high sharpness and edge retention, yet is easier to sharpen \u2013 a big plus. Highly regarded for its balance of \u201cexcellent sharpness\u201d and everyday practicality, it offers great performance for its cost and is commonly used in primary knives of both Japanese and Western styles.<\/p>\n\n\n\n

White Paper Steel (Shirogami) \u2013 White #1 and White #2<\/h3>\n\n\n\n

White Paper steel (also called Shiro-kou<\/em> or Shirogami<\/em>) is a high-purity carbon steel made from very low-impurity satetsu (iron sand). It contains almost no alloying elements, and is classified into #1, #2, #3 based on carbon content (generally #1 has the highest carbon and is hardest).<\/p>\n\n\n\n

Its hallmark is an extremely keen cutting edge<\/strong>. Chefs who \u201cprioritize sharpness above all\u201d have loved white steel for generations. In particular, White #2 is known as one of the most commonly used steels among professionals.<\/p>\n\n\n\n

The biggest merit of white steel<\/strong> is its unparalleled sharpness \u2013 its purity means a finely sharpened edge can be incredibly keen, considered the pinnacle in the world of wa-bocho. It also has a great sharpening feel; it responds very well to whetstones and is relatively easy to sharpen<\/strong> (Note:<\/em> White #1 is a bit harder to sharpen due to higher hardness, but White #2 and #3 sharpen about as easily as an average carbon steel). White steel is also a bit more affordable than the blue steels, offering good performance for the price.<\/p>\n\n\n\n

On the other hand, susceptibility to rust<\/strong> is its biggest downside \u2013 thorough cleaning and drying after use is absolutely required. Also, because of the high hardness, it can be prone to chipping<\/strong>; White #1 in particular demands very careful heat treatment and sharpening due to its extreme hardness. White steel knives also have poorer edge retention compared to blue steel, meaning they need more frequent sharpening. Overall, it\u2019s a steel that assumes you\u2019ll do regular maintenance.<\/p>\n\n\n\n

Below is a summary of the features of White #1<\/strong> and White #2<\/strong>:<\/p>\n\n\n\n

\n\n\n\n
White #1<\/strong><\/th>White #2<\/strong><\/th><\/tr><\/thead>
Main Composition<\/strong><\/td>\u2013 C ~1.3\u20131.4%(Ultra-high-purity carbon steel with minimal impurities; essentially no alloy elements added.)<\/em><\/td><\/tr>
Merits<\/strong><\/td>\u2013 When fully sharpened, it achieves an extremely razor-sharp edge.\u2013 Highly regarded as a \u201ctop-grade traditional knife steel.\u201d\u2013 With almost no alloying elements, it delivers a very delicate, smooth cutting feel.<\/td><\/tr>
Demerits<\/strong><\/td>\u2013 Very strict heat treatment and high hardness make it prone to chipping.\u2013 Extremely rust-prone; meticulous maintenance after use is a must.\u2013 Priced on the high side.<\/td><\/tr>
Best Suited For<\/strong><\/td>\u2013 Chefs who are skilled at sharpening<\/em> and constantly pursue the very sharpest edge.\u2013 Professionals willing to sharpen their knife diligently every day to keep peak performance.\u2013 Those who prioritize the absolute sharpness of the edge (e.g. for sashimi or other delicate Japanese cuisine).<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

(Note: White #3 steel has even lower carbon than White #2, making it easier to sharpen and more forgiving (tougher) for beginners, though its sharpness is slightly less. It\u2019s sometimes used in entry-level wa-bocho, but this article focuses on White #1 and #2.)<\/em><\/p>\n\n\n\n

White #1<\/strong> \u2013 A steel with very high carbon content. With masterful heat treatment and sharpening, it can deliver the \u201cultimate sharpness.\u201d<\/em> However, it\u2019s among the more challenging carbon steels to sharpen and is quite brittle and rust-prone. It\u2019s favored by only the most skilled chefs, particularly for tasks like sashimi slicing or ultra-fine work where it truly shines.

White #2<\/strong> \u2013 Since it has a bit less carbon than White #1, it\u2019s slightly tougher and more user-friendly. It still offers outstanding sharpness and edge retention, and the big advantage is that it\u2019s easier to sharpen than White #1. Ideal for chefs seeking an \u201camazing sharp edge\u201d<\/em> with a more manageable balance for everyday use.<\/p>\n\n\n\n

Yellow Paper Steel (Kigami), e.g. Yellow #2<\/h3>\n\n\n\n

Yellow Paper steel (also called Ki-gou<\/em>) is a carbon steel with more impurities than White steel, sometimes described as \u201chalf made from satetsu.\u201d In other words, if you removed the impurities from Yellow steel, you\u2019d get White steel<\/strong>. Because Yellow has lower purity, it is cheaper<\/strong> and suitable for mass production compared to White steel.<\/p>\n\n\n\n

There are grades from #2 through #5 by carbon content, but for knives the primary one used is Yellow #2<\/strong>. Its hardness is lower than White or Blue steel, and the blade is softer with less cutting performance. However, its defining feature is that it\u2019s easy to sharpen<\/strong>.<\/p>\n\n\n\n

Below we focus on Yellow #2:<\/p>\n\n\n\n

<\/th>Details<\/th><\/tr><\/thead>
Steel Name<\/strong><\/td>Yellow #2<\/strong> (Medium-carbon Japanese cutlery steel)<\/td><\/tr>
Main Composition<\/strong><\/td>\u2022 ~1.0 % Carbon (C)\u2022 Essentially no deliberate alloying elements (may contain trace Mn, etc.)<\/td><\/tr>
Merits (Pros)<\/strong><\/td>\u2022 Very cost-effective \u2192 cheaper than White\/Blue steels\u2022 Slightly softer \u2192 much easier to sharpen\u2022 Higher impurity content boosts toughness \u2192 less brittle, better chip-resistance\u2022 Forgiving steel that tolerates heavy prep work<\/td><\/tr>
Demerits (Cons)<\/strong><\/td>\u2022 Cannot match the extreme sharpness or edge longevity of premium White\/Blue\/powder steels\u2022 Plain carbon steel \u2192 rusts easily; demands diligent care\u2022 May feel lacking if pushed to high-performance cutting levels<\/td><\/tr>
Best Suited For<\/strong><\/td>\u2022 First-time carbon-steel users or those practicing sharpening skills\u2022 Cooks needing a tough, practical blade for large-volume prep\u2022 Budget-minded users wanting carbon-steel sharpness\u2022 Rough work settings (fish processing, butchery, heavy prep) where toughness & cost outrank ultimate sharpness<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
\n\n\n\n

(Note: There is no official \u201cYellow #1\u201d grade; Yellow steel starts at #2. In this article we primarily discuss Yellow #2 as the most relevant grade.)<\/em><\/p>\n\n\n\n

In summary, Yellow #2 does not hold an edge as long as higher-grade steels and will need more frequent maintenance. And as a carbon steel, it will rust<\/strong> if not cared for, so cleaning and drying after use is essential. Performance-wise, it may feel insufficient for the very high standards of some professionals, but if you prioritize toughness, durability, and easy upkeep, it\u2019s a very user-friendly steel.<\/p>\n\n\n\n

Ginsan Steel (Silver Paper #3 Steel)<\/h3>\n\n\n\n

Ginsan-ko<\/strong>, or Silver Paper #3 (commonly called Ginsan<\/strong> or Gin-san<\/em>), is a stainless cutlery steel made by Hitachi Metals. It\u2019s essentially White steel with over 13% chromium added to make it stainless, achieving a combination of rust resistance and the kind of sharpness you\u2019d expect from a carbon steel.<\/p>\n\n\n\n

Its hardness can be raised to levels comparable to carbon steel, making it a long-valued steel for rust-resistant wa-bocho (traditional Japanese knives). A big feature of Ginsan is that it\u2019s easier to sharpen<\/strong> than many other stainless steels.<\/p>\n\n\n\n

With a hardness around HRC 60, it has excellent wear resistance. But compared to other stainless steels of similar hardness (like VG10), Ginsan contains fewer additives, which is why it grinds more smoothly on a whetstone.<\/p>\n\n\n\n

In practice, people say \u201cWhile Ginsan may not match VG10 in sheer hardness or wear resistance, it\u2019s easier to resharpen than VG10, which is why many chefs favor it.\u201d<\/strong> It delivers extremely sharp cutting performance\u2014often said to be on par with White steel carbon knives. And being stainless, it offers high rust resistance, making daily maintenance easier.<\/p>\n\n\n\n\n\n\n\n

<\/th>Details<\/th><\/tr><\/thead>
Steel Name<\/strong><\/td>Ginsan #3<\/strong> (Silver #3, a stainless Japanese cutlery steel)<\/td><\/tr>
Merits (Pros)<\/strong><\/td>\u2022 Delivers sharpness close to White steel yet remains stainless \u2192 strong rust-resistance\u2022 High hardness and<\/strong> comparatively easy to sharpen; \u201cbites\u201d into whetstones smoothly\u2022 Satisfies professional cutting performance & durability demands\u2022 Better chip-resistance and overall toughness than many ultra-hard steels<\/td><\/tr>
Demerits (Cons)<\/strong><\/td>\u2022 Rich in alloying elements \u2192 costly to manufacture \u2192 knives are premium-priced\u2022 Edge retention a touch below Blue steels and some powder steels (still excellent by normal standards)\u2022 Stainless, but not totally stain-proof; high carbon means post-use care is still required<\/td><\/tr>
Best Suited For<\/strong><\/td>\u2022 Pros who want \u201cWhite-steel sharpness in a stainless package.\u201d<\/strong>\u2022 Intermediate-to-advanced users who enjoy hand-sharpening but want lower rust worries\u2022 Chefs handling lots of fish (yanagiba, deba, etc.) needing both keen edge & corrosion resistance\u2022 Anyone seeking a high-performance wa-bocho for long-term use with easier maintenance<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n\n\n\n\n

Those are the main steels in the Yasuki steel category. In summary:<\/strong> White steel gives the best sharpness but is suited for craftsmen who don\u2019t mind intense sharpening and upkeep; <\/p>\n\n\n\n

Blue steel prioritizes edge retention and is geared toward kitchens wanting to sharpen less often<\/strong>; Yellow steel is an affordable, easy-to-use entry-level choice; and Ginsan (Silver #3) is a rust-resistant, pro-friendly high-end stainless steel.<\/p>\n\n\n\n

Next, let\u2019s look at the powder high-speed steels that have gained attention in recent years.<\/p>\n\n\n\n

Powder High-Speed Steels (PM HSS) \u2013 Details and Characteristics<\/h2>\n\n\n\n

Powder high-speed steel (powder metallurgy high-speed steel) is a steel made by powder metallurgy<\/strong> from conventional high-speed tool steel. Because it\u2019s produced by sintering fine metal powders, its microstructure is extremely uniform with very finely dispersed carbides.<\/p>\n\n\n\n

\"How<\/figure>\n\n\n\n

As a result, compared to conventional cast (ingot) steels, wear resistance, toughness, and cutting performance are greatly improved<\/strong>, yielding a very high-performance blade steel.<\/p>\n\n\n\n

In particular, by incorporating very high levels of carbon and alloy elements (such as tungsten, molybdenum, vanadium, etc.), these steels achieve extremely high hardness so that the edge can resist wear for an exceptionally long time.<\/p>\n\n\n\n

On the other hand, the drawbacks are that they are difficult to sharpen<\/strong> (because they\u2019re so hard) and the steel itself is very expensive. Below, we explain some representative powder high-speed steels in order.<\/p>\n\n\n\n

ZDP189<\/h3>\n\n\n\n

ZDP189<\/strong> is a next-generation ultra-high hardness powder stainless steel developed by Hitachi Metals. It has about 3.0% carbon and ~20.0% chromium \u2013 an ultra-high carbon, high-chromium composition<\/strong> \u2013 and is produced by powder metallurgy.<\/p>\n\n\n\n

Thanks to this composition and process, it achieves extremely high hardness \u2013 it can be hardened to about HRC 67, an astonishing level that is among the highest for knife steels. This gives it phenomenal wear resistance; in other words, its edge holding ability<\/strong> is extraordinary.<\/p>\n\n\n\n

ZDP189\u2019s edge retention is truly in a class of its own. Even when slicing large quantities of food or repeatedly cutting very hard ingredients, the edge remains sharp. Its rust resistance is also maintained at a stainless-steel level, thanks to the 20% chromium content. However, due to the high hardness, this steel is notoriously difficult to sharpen<\/strong>.<\/p>\n\n\n\n

When hand sharpening, it takes a long time to form an edge. Some even say it\u2019s \u201cone of the most difficult steels to sharpen by hand.\u201d Its toughness is actually decent for such a high-alloy steel, but again, because the hardness is so extreme, you have to be careful about chipping.<\/p>\n\n\n\n

It\u2019s also extremely expensive, and knives made with ZDP189 tend to be rare and command very high prices.<\/p>\n\n\n\n

<\/th>Details<\/th><\/tr><\/thead>
Steel Name<\/strong><\/td>ZDP189<\/strong> (Powder-metallurgy stainless steel)<\/td><\/tr>
Main Elements<\/strong><\/td>\u2022 ~3.0 % Carbon (C)\u2022 ~20.0 % Chromium (Cr)<\/td><\/tr>
Merits (Pros)<\/strong><\/td>\u2022 Can reach \u2248 HRC 67 \u2192 extremely hard\u2022 Superb edge retention; stays sharp even under heavy, continuous use\u2022 Stainless \u2192 high rust resistance\u2022 Greatly reduces resharpening frequency for professionals<\/td><\/tr>
Demerits (Cons)<\/strong><\/td>\u2022 Very hard to sharpen \u2013 diamond stones \/ advanced technique recommended\u2022 Extra-hard edge is relatively brittle \u2192 chipping risk if misused\u2022 High material & processing costs \u2192 knives are premium-priced\u2022 Requires ultra-precise heat treatment \u2192 only a few makers offer it<\/td><\/tr>
Best Suited For<\/strong><\/td>\u2022 Pro chefs handling long shifts or large prep volumes\u2022 Sushi bars, luxury restaurants where a razor-sharp edge is critical\u2022 Users with access to professional sharpening or advanced gear\u2022 Those who prioritize peak performance over cost and enjoy experimenting with top-tier steel<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
\n\n\n\n

SG2 (Super Gold 2, a.k.a. R2)<\/h3>\n\n\n\n

SG2<\/strong> is a powder stainless steel made by Takefu Special Steel (formerly Daido Steel). Some knife makers market it under the name R2. While not quite as extreme as ZDP189, it still offers very high hardness and wear resistance. Thanks to the fine microstructure from powder metallurgy, SG2 also manages to retain a certain degree of toughness despite its high hardness.<\/p>\n\n\n\n

Rust resistance is also excellent, with ~15% chromium content \u2013 plenty for a stainless \u2013 making SG2 popular as a steel that provides \u201chigh hardness yet strong rust resistance\u201d<\/strong> in knives.<\/p>\n\n\n\n

SG2 offers an extremely high level of balance between sharpness and edge holding. Fine vanadium carbides distributed in the steel help prevent edge wear and keep the blade sharp for a long time. (Below is a summary of SG2\u2019s key characteristics.)<\/p>\n\n\n\n

SG2 (Super Gold 2 \/ R2)<\/strong><\/p>\n\n\n\n

<\/th>Details<\/th><\/tr><\/thead>
Steel Name<\/strong><\/td>SG2<\/strong> (Super Gold 2 \/ R2 \u2014 powder-metallurgy stainless steel)<\/td><\/tr>
Main Elements<\/strong><\/td>\u2022 C \u2248 1.3\u20131.4 %\u2022 Cr \u2248 14\u201315 %\u2022 Mo \u2248 2.5\u20133 %\u2022 W \u2248 1.2 %\u2022 V \u2248 2 %<\/td><\/tr>
Merits (Pros)<\/strong><\/td>\u2022 High hardness (\u2248 HRC 63\u201365) & wear resistance \u2192 superb edge retention\u2022 Stainless base \u2192 strong rust-resistance & food-safe hygiene\u2022 PM process yields very fine, uniform carbides \u2192 good balance of sharpness & toughness\u2022 More forgiving than ultra-hard ZDP189; easier to achieve a stable edge<\/td><\/tr>
Demerits (Cons)<\/strong><\/td>\u2022 Still slow\/hard to sharpen \u2014 high hardness grinds slowly on stones\u2022 Expensive: PM production & machining costs drive up knife price\u2022 Though tougher than ZDP189, it\u2019s still more chip-prone under shock\/torque than softer steels<\/td><\/tr>
Best Suited For<\/strong><\/td>\u2022 Intermediate\u2013advanced users comfortable with sharpening\u2022 Professional kitchens needing long-lasting sharpness with stainless convenience (e.g., sushi bars, upscale restaurants)\u2022 Chefs wanting a high-end powder steel without the extreme sharpening difficulty of ZDP189<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

SRS15<\/h3>\n\n\n\n

SRS15<\/strong> is a powder stainless steel used by certain makers (e.g. Hori Hamono in Kochi); it\u2019s said to have been developed by Kobe Steel (exact composition is not officially disclosed).<\/p>\n\n\n\n

It reaches about HRC 63\u201365 hardness, roughly on par with SG2. However, due to differences in alloy design, it\u2019s praised as a steel that \u201cachieves high hardness while maintaining a good balance of toughness and workability.\u201d<\/strong><\/p>\n\n\n\n

\n\n\n\n

SRS15<\/strong> (Powder Stainless Steel)<\/em>
(All composition values are approximate, as the manufacturer hasn\u2019t released official figures.)<\/em><\/p>\n\n\n\n

<\/th>Details<\/th><\/tr><\/thead>
Steel Name<\/strong><\/td>SRS15<\/strong> (Powder-metallurgy stainless steel)<\/td><\/tr>
Main Elements<\/strong>
(approx.)<\/td>		\u2022 C \u2248 1.5 %\u2022 Cr \u2248 13 %\u2022 Mo \u2248 2.75 %\u2022 W \u2248 1.25 %\u2022 V \u2248 1.5 %<\/td><\/tr>
Merits (Pros)<\/strong><\/td>\u2022 Very high hardness (\u2248 HRC 63\u201365) \u2192 long-lasting edge retention\u2022 Somewhat easier to sharpen than SG2; can achieve a smooth, refined edge\u2022 High chromium \u2192 strong rust resistance\u2022 Balanced toughness for a PM steel \u2192 lower chipping risk than many ultra-hard steels<\/td><\/tr>
Demerits (Cons)<\/strong><\/td>\u2022 Still slow to sharpen compared with ordinary stainless\u2022 High production & machining costs \u2192 knives are expensive and not widely available\u2022 Limited supply; not mass-produced\u2022 Less forgiving under heavy impact or twisting than simple carbon steels<\/td><\/tr>
Best Suited For<\/strong><\/td>\u2022 Professionals \/ advanced users with solid sharpening skills\u2022 Kitchens requiring long-lasting sharpness and stainless convenience\u2022 Chefs who want SG2-class performance with slightly easier sharpening\u2022 Users willing to pay a premium for state-of-the-art powder steel performance<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

SPG STRIX (Super Gold STRIX)<\/h3>\n\n\n\n

SPG STRIX<\/strong> is a new-generation powder stainless steel developed by Takefu Special Steel. It was designed specifically as a cutlery steel with the goal of \u201chigh hardness while being as easy to sharpen as carbon steel.\u201d<\/strong><\/p>\n\n\n\n

Traditionally, powder steels that reach around HRC 67 hardness were known to be very hard to sharpen on a whetstone. The developers of SPG STRIX noted that carbon steels of similar hardness aren\u2019t as difficult to sharpen, so they focused on strengthening the metal matrix<\/strong> itself. By reinforcing the steel matrix, they achieved both high hardness and ease of sharpening.<\/p>\n\n\n\n

In short, whereas conventional powder steels relied on a large amount of hard carbides to boost hardness, SPG STRIX achieves extreme hardness by making the matrix itself harder and tougher<\/strong>, rather than overloading on carbides.<\/p>\n\n\n\n

<\/th>Details<\/th><\/tr><\/thead>
Steel Name<\/strong><\/td>SPG STRIX<\/strong> (Super Gold STRIX \u2014 powder-metallurgy stainless steel)<\/td><\/tr>
Key Features<\/strong><\/td>\u2022 Achieves \u2248 HRC 65 hardness\u2022 Reinforced steel matrix engineered for added toughness & sharpenability<\/td><\/tr>
Merits (Pros)<\/strong><\/td>\u2022 Ultra-hard (\u2248 HRC 65) yet comparatively easy to sharpen for a PM steel\u2022 Outstanding edge retention and razor-sharp potential\u2022 Edge can be honed extremely finely\u2014sharpness rivals top carbon steels\u2022 Matrix-focused design offers better chip-resistance than many other powder steels<\/td><\/tr>
Demerits (Cons)<\/strong><\/td>\u2022 Very costly to manufacture \u2192 knives are extremely expensive\u2022 Few brands\/models use it \u2192 limited availability\u2022 Still less easy to sharpen than plain carbon or mid-hardness stainless steels (though easier than most PM steels)\u2022 New material \u2192 limited long-term track record & user feedback<\/td><\/tr>
Best Suited For<\/strong><\/td>\u2022 Professionals\/experts seeking state-of-the-art powder-steel performance\u2022 Chefs wanting carbon-steel-like sharpening feel with PM-steel hardness\u2022 Top-tier kitchens (sushi bars, haute cuisine) needing long-lasting razor edges for high-volume prep\u2022 Knife enthusiasts willing to pay a premium for the latest technology with no compromises<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
\n\n\n\n

Since SPG STRIX is still very new, it\u2019s hard to fully evaluate its long-term performance. However, based on its specs, it\u2019s arguably one of the most well-balanced and impressive steels available.<\/p>\n\n\n\n

\"spec<\/figure>\n\n\n\n\n\n\n\n

All of the powder high-speed steels above achieve an almost outlandish level of edge retention<\/strong>, but accordingly they also come with high cost and high sharpening difficulty<\/strong>.<\/p>\n\n\n\n

In other words, they are ideal if your goal is to \u201creduce sharpening frequency to the absolute minimum\u201d<\/em> or \u201cminimize the hassle of rust management,\u201d<\/em> but using them to their full potential requires appropriate skill and a good maintenance regimen.<\/p>\n\n\n\n

Next, let\u2019s move on to steels that are more forgiving in terms of maintenance: stainless steels.<\/p>\n\n\n\n

Stainless Steels \u2013 Details and Characteristics<\/h2>\n\n\n\n

Stainless steel is generally defined by a chromium content of 13% or more (\u226510.5% in JIS standards) and is characterized by being highly resistant to rust<\/strong>. Professional kitchen knives use a variety of stainless steels; in this section we\u2019ll cover some of the most representative ones.<\/p>\n\n\n\n

Overall, stainless steels are much easier to care for<\/strong> than carbon steels. The trade-off is that achieving the same level of ultra-fine sharpness as a carbon steel can sometimes require more effort or technique. However, recent years have seen the development of many high-performance stainless steels that combine excellent sharpness with rust resistance, and they are widely used even in professional settings.<\/p>\n\n\n\n

VG10 (V Gold 10)<\/h3>\n\n\n\n

VG10<\/strong> is a high-end stainless cutlery steel developed by Takefu Special Steel.<\/p>\n\n\n\n

Knives made of VG10 are known for having great sharpness, excellent edge retention, and also being resistant to chipping<\/strong>, a very well-balanced performance profile. This is because the added cobalt in VG10 increases the strength of the steel, allowing it to achieve high hardness while still maintaining toughness.<\/p>\n\n\n\n

\"VG10<\/figure>\n\n\n\n

In fact, VG10 is often described as \u201ca popular steel that cuts very well, has excellent wear resistance, and a tough blade that isn\u2019t prone to chipping.\u201d<\/em><\/p>\n\n\n\n

<\/th>Details<\/th><\/tr><\/thead>
Steel Name<\/strong><\/td>VG10<\/strong> (V-Kin 10 \u2014 premium stainless steel from Takefu)<\/td><\/tr>
Main Elements<\/strong><\/td>\u2022 C \u2248 1.0 % \u2022 Cr \u2248 15 % \u2022 Co \u2248 1.5 % \u2022 Mo \u2248 1 % \u2022 V \u2248 0.2\u20130.3 %<\/td><\/tr>
Merits (Pros)<\/strong><\/td>\u2022 Excellent balance of sharpness, edge retention, and toughness\u2022 High chromium \u2192 strong corrosion resistance\u2022 Cobalt addition delivers high hardness (\u2248 HRC 60) and<\/strong> chip-resistance\u2022 Can be honed to a keen edge\u2014nearly rivals carbon steels while staying stainless<\/td><\/tr>
Demerits (Cons)<\/strong><\/td>\u2022 Costly steel; knives are priced higher and made by limited manufacturers\u2022 Ultimate edge not quite as fine as top carbon steels (e.g., Blue #1)\u2022 Sharpening is easier than most stainless but still slower than plain carbon steels<\/td><\/tr>
Best Suited For<\/strong><\/td>\u2022 Professional chefs wanting high sharpness & edge life with simplified rust care\u2022 Makers\/users of stainless versions of traditional wa-bocho (yanagiba, deba, etc.)\u2022 Intermediate\u2013advanced users comfortable with routine sharpening and maintenance<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
\n\n\n\n

Coreless Steel (Coreless Damascus Steel)<\/h3>\n\n\n\n

Coreless steel<\/strong> refers to a laminated steel that has no separate core layer<\/strong>.<\/p>\n\n\n\n

In a conventional Japanese knife, a hard core steel is sandwiched between layers of softer iron or stainless steel (a three-layer construction). In coreless steel, however, two different hard steels\u2014such as VG10 and VG2\u2014are stacked alternately<\/strong>, so the entire blade, from edge to spine, is made of hard steel.<\/p>\n\n\n\n

Marketed under Takefu Special Steel\u2019s registered trademark \u201cCORELESS\u00ae,\u201d<\/strong> the material is produced with a new process that refines carbides to an ultra-fine scale.<\/p>\n\n\n\n

By laminating and hot-rolling dozens of layers<\/strong>, it achieves both a uniform composition and a striking wood-grain pattern. Technically it is a type of Damascus steel, but because it lacks a core, the whole blade can be quenched, giving it high hardness and strength<\/strong>. A typical example is the VG10\/VG2 alternating laminate, which reaches roughly HRC 60<\/strong> and offers excellent toughness.<\/p>\n\n\n\n

With no soft core, the blade maintains uniform hardness from edge to side<\/strong>. This makes it less prone to micro-chipping, and even after repeated sharpening the edge remains in hard steel layers, improving resistance to wear. The carbide refinement further boosts wear resistance, and the pattern appears more vivid than in ordinary Damascus.<\/p>\n\n\n\n

Cutting performance is as keen as the VG10 component would suggest, and edge retention is likewise strong. In practical terms, it behaves like a \u201cmono-steel with a pattern,\u201d providing a stable material free from concerns about core separation or delamination.<\/p>\n\n\n\n

<\/th>Details<\/th><\/tr><\/thead>
Overview<\/strong><\/td>A laminate with no separate core<\/strong>: alternating layers of hard steels (e.g., VG-10 + VG-2) are forged together so the entire blade\u2014edge to spine\u2014is hard steel.<\/td><\/tr>
Merits<\/strong><\/td>\u2022 Uniform hardness along the whole blade, even after heavy thinning.\u2022 No soft iron appears when you re-grind, so sharpness and appearance last longer.\u2022 Usually uses multiple stainless layers \u2192 very corrosion-resistant and durable.\u2022 Produces a sharper, more vivid pattern<\/strong> than conventional Damascus.<\/td><\/tr>
Demerits<\/strong><\/td>\u2022 Extremely costly to manufacture \u2192 knives sit in the premium price band.\u2022 Few makers and models \u2192 harder to source.\u2022 Because every layer is hard steel, grinding removes more metal and the pattern can change.\u2022 Still a new technology, so long-term real-world data are limited.<\/td><\/tr>
Best Suited For<\/strong><\/td>\u2022 Chefs who want top-tier sharpness, durability, and aesthetics<\/strong> in one knife.\u2022 Open-kitchen or live-cooking settings where blade beauty matters.\u2022 Professionals\/enthusiasts who want stainless convenience plus artistic Damascus looks\u2014and are happy to invest in a long-term \u201cforever\u201d blade.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n\n\n\n\n

Because it marries striking aesthetics with practical performance, this steel is favored not only as a primary workhorse knife in professional kitchens but also by presentation-focused users\u2014such as chefs who cook in front of guests and instructors who demonstrate techniques in cooking classes.<\/p>\n\n\n\n

AUS Series Steels (AUS-8, AUS-10)<\/h3>\n\n\n\n

AUS-8 and AUS-10<\/strong> are part of a series of stainless knife steels produced by Aichi Steel in Japan. They typically contain around 13\u201314% chromium plus molybdenum and vanadium, with the number indicating carbon content (approximately 0.8% C for AUS-8, and ~1.0% C for AUS-10).<\/p>\n\n\n\n

AUS-8 reaches about HRC 57\u201359 hardness and AUS-10 about HRC 59\u201361. These hardness levels are a bit lower than higher-end steels like VG10, but in exchange AUS steels are more affordable and easier to sharpen<\/strong>, which is why they are commonly used in mass-market and mid-range Japanese knives.<\/p>\n\n\n\n

Coreless Steel (Coreless Damascus Steel)<\/h3>\n\n\n\n
Category<\/th>Details<\/th><\/tr><\/thead>
Overview<\/strong><\/td>A laminate with no separate core<\/strong>: alternating layers of hard steels (e.g., VG-10 + VG-2) are forged together so the entire blade\u2014edge to spine\u2014is hard steel.<\/td><\/tr>
Merits<\/strong><\/td>\u2022 Uniform hardness along the whole blade, even after heavy thinning.\u2022 No soft iron appears when you re-grind, so sharpness and appearance last longer.\u2022 Usually uses multiple stainless layers \u2192 very corrosion-resistant and durable.\u2022 Produces a sharper, more vivid pattern<\/strong> than conventional Damascus.<\/td><\/tr>
Demerits<\/strong><\/td>\u2022 Extremely costly to manufacture \u2192 knives sit in the premium price band.\u2022 Few makers and models \u2192 harder to source.\u2022 Because every layer is hard steel, grinding removes more metal and the pattern can change.\u2022 Still a new technology, so long-term real-world data are limited.<\/td><\/tr>
Best Suited For<\/strong><\/td>\u2022 Chefs who want top-tier sharpness, durability, and aesthetics<\/strong> in one knife.\u2022 Open-kitchen or live-cooking settings where blade beauty matters.\u2022 Professionals\/enthusiasts who want stainless convenience plus artistic Damascus looks\u2014and are happy to invest in a long-term \u201cforever\u201d blade.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
\n\n\n\n

AUS Steels (AUS-8 & AUS-10) \u2014 Comparison Table<\/h3>\n\n\n\n

AUS steels are a series of stainless knife steels made by Aichi Steel<\/strong>. They contain roughly 14\u202f% chromium<\/strong> plus molybdenum and vanadium, and are classified by carbon content\u2014e.g., \u201c8\u201d for about 0.8\u202f% C<\/strong> and \u201c10\u201d for about 1.0\u202f% C<\/strong>.<\/p>\n\n\n\n

    \n
  • AUS\u20118<\/strong> attains roughly HRC\u202f57\u201359<\/strong><\/li>\n\n\n\n
  • AUS\u201110<\/strong> reaches roughly HRC\u202f59\u201361<\/strong><\/li>\n<\/ul>\n\n\n\n

    Although these hardness levels are slightly below that of the higher\u2011grade VG10<\/strong>, AUS steels are less expensive and easier to sharpen, which is why they are commonly used in mid\u2011range kitchen knives.<\/p>\n\n\n\n

    <\/th>AUS-8<\/strong><\/th>AUS-10<\/strong><\/th><\/tr><\/thead>
    Main Composition<\/strong><\/td>\u2022 C \u2248 0.8 %\u2022 Cr \u2248 13\u201314 %\u2022 Mo \/ V: trace\u2022 Lower carbon \u2192 hardness ~HRC 57\u201359<\/td>\u2022 C \u2248 1.0 %\u2022 Cr \u2248 13\u201314 %\u2022 Mo \/ V: trace\u2022 Higher carbon \u2192 hardness ~HRC 59\u201361<\/td><\/tr>
    Merits<\/strong><\/td>\u2022 Inexpensive, great cost-performance.\u2022 Stainless \u2192 rust-resistant, easy upkeep.\u2022 Mid-range hardness \u2192 fairly easy to sharpen.\u2022 Tough edge, resists chipping.<\/td>\u2022 Same rust-resistant stainless base.\u2022 Extra carbon gives higher hardness, better edge life than AUS-8.\u2022 Sharpening feel almost identical to AUS-8\u2014still easy.\u2022 Only slightly pricier than AUS-8, far cheaper than high-end steels.<\/td><\/tr>
    Demerits<\/strong><\/td>\u2022 Can\u2019t match the razor edge or longevity of carbon or premium PM steels.\u2022 In tough pro kitchens you\u2019ll need frequent touch-ups.\u2022 Wears fast on the stone\u2014risk of over-thinning.<\/td>\u2022 Still below top carbon \/ PM steels for ultimate sharpness.\u2022 Medium wear-resistance \u2192 regular sharpening required under heavy use.\u2022 May feel lacking if you demand ultra-long edge life.<\/td><\/tr>
    Best Suited For<\/strong><\/td>\u2022 Beginners\u2013intermediates needing a practice or daily knife.\u2022 Heavy prep or rough work where toughness & low cost matter.\u2022 Food chains \/ culinary schools that must equip many knives on a budget.<\/td>\u2022 Users wanting more bite & edge life<\/strong> than AUS-8 while keeping ease of use.\u2022 Cooks who can maintain their own knives but don\u2019t want to pay for VG10-class steel.\u2022 A versatile \u201cone-knife\u201d option for a wide user range.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n\n\n\n\n

    Although AUS steels cannot rival premium alloys for absolute sharpness or edge longevity, their strong corrosion resistance and low-maintenance nature make them invaluable in professional settings\u2014whether as backup knives or in kitchens that keep large fleets of blades in rotation.<\/p>\n\n\n\n

    Consequently, they\u2019re well-suited to apprentice and mid-level chefs. They\u2019re ideal when you want to outfit yourself with several knives on a budget or need a forgiving steel for sharpening practice.<\/p>\n\n\n\n

    Used more often in Western-style than in traditional Japanese knives, AUS steels appear in a wide range of general-purpose blades\u2014santoku, gyuto, petty knives, and more. They\u2019re popular not only among professionals but also in upscale home kitchens, and they make an excellent \u201cfirst serious knife\u201d for many users.<\/p>\n\n\n\n

    \n\n\n\n

    Molybdenum Steel (Molybdenum Vanadium Steel)<\/h3>\n\n\n\n

    \u201cMolybdenum steel<\/strong>\u201d isn\u2019t a strictly defined term, but generally in Japan it refers to stainless cutlery steels with molybdenum and vanadium added<\/strong>.<\/p>\n\n\n\n

    A classic example is the German steel X50CrMoV15 (around 15% chromium, small amounts of molybdenum & vanadium, ~0.5% carbon), which is used in many Western-style kitchen knives.<\/p>\n\n\n\n

    In Japan, similar steels are often labeled \u201cmolybdenum-vanadium steel\u201d and are commonly used for household kitchen knives. Hardness is moderate (around HRC 56\u201358), and these steels are characterized by being very rust-resistant and highly tough<\/strong>.<\/p>\n\n\n\n

    (Image: Molybdenum steel knife)<\/em><\/p>\n\n\n\n

    Molybdenum steel knives excel in ease of handling and safety<\/strong>. Since their hardness isn\u2019t very high, the blade is somewhat soft and ductile, making it resistant to chipping or breaking. You can even hit bones or hard foods without the blade cracking, which speaks to their toughness.<\/p>\n\n\n\n

    They are also very resistant to rust \u2013 some knives made of molybdenum steel are even dishwasher-safe \u2013 which shows how easy they are to maintain. In terms of cutting performance, the edge is usually more utilitarian than razor-fine; in fact, many knives in this category have a relatively thick edge for durability. Edge retention is average, but because the steel is soft, re-sharpening on a whetstone is very easy<\/strong>.<\/p>\n\n\n\n\n\n\n\n

    <\/th>Details<\/th><\/tr><\/thead>
    Steel Name<\/strong><\/td>Molybdenum Steel<\/strong> (a.k.a. Molybdenum-Vanadium Steel<\/em>)<\/td><\/tr>
    Main Elements<\/strong>(typical grade, e.g. X50CrMoV15)<\/td>\u2022 C \u2248 0.5 %\u2022 Cr \u2248 13\u201315 %\u2022 Mo \u2248 1 %\u2022 V = trace<\/td><\/tr>
    Merits (Pros)<\/strong><\/td>\u2022 Very rust-resistant \u2192 hygienic, worry-free use\u2022 Tough and pliable \u2192 resists chipping \/ breaking\u2022 Relatively inexpensive \u2192 good for equipping large kitchens\u2022 Medium hardness \u2192 quick, easy resharpening & touch-ups<\/td><\/tr>
    Demerits (Cons)<\/strong><\/td>\u2022 Can\u2019t achieve the razor edge or long edge life of high-carbon \/ powder steels\u2022 Edge dulls faster under heavy, prolonged use\u2022 Many moly knives are relatively thick \u2192 less ideal for ultra-fine, delicate cuts<\/td><\/tr>
    Best Suited For<\/strong><\/td>\u2022 Large-scale food-prep settings (catering, schools, hospitals, chain restaurants)\u2022 Beginners or users who prefer minimal sharpening & rust care\u2022 Commercial kitchens needing cost-effective yet reliable knives\u2022 Pros who want a durable \u201cbeater\u201d knife they can use hard without worrying about chips<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
    \n\n\n\n

    In terms of pure cutting performance, molybdenum steels don\u2019t match up to the top-tier steels (carbon or powder stainless), and they do require more frequent sharpening. <\/p>\n\n\n\n

    And of course, being stainless doesn\u2019t mean you can ignore maintenance \u2013 they will<\/em> rust eventually if neglected, so you should still clean and dry them after use. That said, if you place a premium on toughness, durability, and easy maintenance, these steels are extremely practical and user-friendly.<\/p>\n\n\n\n

    Swedish Stainless Steel<\/h3>\n\n\n\n

    In the Japanese knife industry, when we refer to \u201cSwedish steel<\/strong>,\u201d we typically mean stainless steels made by the Swedish company Sandvik.<\/p>\n\n\n\n

    The representative examples are 13C26<\/strong> (equivalent to AEB-L) and 19C27<\/strong> (equivalent to AEB-H). These were originally developed for razor blades and scalpels, and are extremely high-purity steels with very low impurity content<\/strong>.<\/p>\n\n\n\n

    Swedish stainless steel is famous for the blade taking an exceptionally keen edge<\/strong>. Because the grain structure is so fine and uniform, you can hone the edge to an extremely sharp apex, and its cutting performance is said to rival that of carbon steel.<\/p>\n\n\n\n\n\n\n\n

    <\/th>Details<\/th><\/tr><\/thead>
    Steel Name<\/strong><\/td>Swedish Stainless Steel<\/strong><\/td><\/tr>
    Main Examples<\/strong><\/td>\u2022 Sandvik 13C26 (C \u2248 0.6 \u2013 0.7 %, Cr \u2248 13 %)\u2022 Sandvik 19C27 (C \u2248 0.95 %, Cr \u2248 13 %)<\/td><\/tr>
    Key Features<\/strong><\/td>Produced with extremely low impurity levels \u2192 high-purity, high-toughness stainless steels<\/td><\/tr>
    Merits (Pros)<\/strong><\/td>\u2022 Ultra-fine grain \u2192 can be sharpened to a razor-like, very acute edge (originally developed for razor blades)\u2022 Strong rust resistance while offering a sharpening feel close to carbon steel\u2022 Hardness \u2248 HRC 59 \u2013 61 \u2192 good balance of edge retention and toughness\u2022 High toughness allows thin grinding without making the blade too fragile \u2192 resists chipping and keeps a delicate edge for a long time<\/td><\/tr>
    Demerits (Cons)<\/strong><\/td>\u2022 Relatively expensive due to the high-purity metallurgical process\u2022 Limited availability\u2014fewer brands and models compared with steels like VG10\u2022 Does not reach the ultra-high hardness or extreme edge life of some powder steels (though practically sufficient for most users)<\/td><\/tr>
    Best Suited For<\/strong><\/td>\u2022 Intermediate\u2013advanced users seeking extreme sharpness plus stainless convenience\u2022 Cooks who want stainless versions of traditional Japanese knives with a carbon-steel-like edge (e.g., yanagiba, sujihiki)\u2022 Professionals or enthusiasts who perform their own sharpening and want to maximize steel performance<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
    \n\n\n\n

    Because of its low impurity content, Swedish steel feels wonderful on the whetstone<\/strong>, much like sharpening a carbon steel. It\u2019s highly praised by pros and knife aficionados who prioritize sharpness.<\/p>\n\n\n\n

    While it might not boast the same mind-boggling edge retention as super-alloy powder steels like ZDP189 or SG2, in everyday use it holds an edge more than well enough.<\/p>\n\n\n\n

    It produces a very high-quality, refined cutting edge. The main considerations are its somewhat higher cost and the fact that it\u2019s not as commonly found on the market, so you have to seek it out.<\/p>\n\n\n\n

    Damascus Steel \u2013 Details and Characteristics<\/h2>\n\n\n\n
    \"Damascus<\/figure>\n\n\n\n

    Damascus steel<\/strong> refers to a pattern-welded steel<\/strong> made by forge-welding together many layers of different steels.<\/p>\n\n\n\n

    The name comes from the legendary ancient Indian wootz steel<\/em> (which was traded through Damascus, giving it fame), but modern Damascus kitchen knives are primarily valued for their decorative layered wave patterns<\/strong> and aesthetic appeal.<\/p>\n\n\n\n

    At the same time, a layered structure can bring some functional benefits<\/strong>. In knives, typically there are two approaches: one is a hard core steel sandwiched between layers of soft iron or stainless (a common \u201cclad\u201d construction), and the other is a coreless Damascus<\/em> where even the core is part of the layered pattern (all-steel damascus).<\/p>\n\n\n\n

    Either way, the multiple layers of metal, revealed when the blade is ground and etched, produce a unique rippling pattern \u2013 each Damascus knife has a one-of-a-kind beautiful motif.<\/p>\n\n\n\n

    The performance of a Damascus knife is determined by the core material and steel used<\/strong>. For example, if you have a Damascus knife with a VG10 core and soft iron outer layers, its cutting and edge-holding properties will essentially be those of VG10.<\/p>\n\n\n\n

    However, the layered construction does lead to some general tendencies, which we\u2019ve summarized below:<\/p>\n\n\n\n

    <\/th>Details<\/th><\/tr><\/thead>
    Merits (Pros)<\/strong><\/td>\u2022 Rust-resistant:<\/strong> Stainless layers cover much of the surface, so the knife as a whole is less prone to corrosion.\u2022 High durability:<\/strong> Hard core + softer cladding balance brittleness and toughness, yielding a strong yet resilient blade.\u2022 Beautiful wave patterns:<\/strong> Distinctive layered look conveys luxury and fine craftsmanship.\u2022 Good cutting performance:<\/strong> Hard core supplies high edge hardness, while softer layers absorb shocks and reduce chipping\u2014much like a Japanese sword\u2019s construction.<\/td><\/tr>
    Demerits (Cons)<\/strong><\/td>\u2022 Often expensive:<\/strong> Multi-layer materials and forge-welding labor raise the price.\u2022 Pattern can fade when sharpened:<\/strong> Heavy side-grinding during thinning can dull or remove the pattern.\u2022 Performance hinges on the core steel:<\/strong> Lamination alone doesn\u2019t guarantee sharpness or edge life; heat-treat and core alloy are decisive.\u2022 Some blades are thick:<\/strong> Extra layers to showcase the pattern may increase blade thickness and cutting resistance.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n\n\n\n\n

    Using a hard core steel with soft layered sides results in an edge that is hard, supported by a more flexible spine \u2013 a very rational design also seen in the construction of Japanese swords (shinogi-zukuri<\/em> style). This design allows the knife to cut smoothly through both soft and hard materials alike.<\/p>\n\n\n\n

    \"Japanese<\/figure>\n\n\n\n

    And, of course, we must highlight the gorgeous appearance<\/strong>. The mystical wave patterns, often compared to wood grain or flowing water, make each blade unique, giving it the aura of a one-of-a-kind work of art.<\/p>\n\n\n\n

    Thanks to their beauty and status appeal<\/strong>, many professionals will own at least one special Damascus knife. Using it in an open kitchen in front of customers, or on TV or in magazines, is sure to draw attention.<\/p>\n\n\n\n

    On the other hand, in kitchens where a flashy-looking knife isn\u2019t necessary, there\u2019s no practical need to choose Damascus. Ultimately, it comes down to whether you value both aesthetics and function in your knife<\/strong>. For those who see the value in that combination, a Damascus steel knife can be the perfect choice.<\/p>\n\n\n\n

    Comparison Table and Overall Evaluation of Each Steel<\/h2>\n\n\n\n

    Below, we\u2019ve compiled a comparison table of the main steels discussed in this article, along with an overall evaluation. (This is essentially the same summary chart shown at the beginning.)<\/p>\n\n\n\n

    We evaluate six attributes that professional chefs tend to consider most: Durability (toughness), Sharpness, Edge Retention, Rust Resistance, Ease of Sharpening, and Price Range<\/strong>. The relative tendencies are rated as \u201cVery High \u25ce, High \u25cb, Medium \u25b3, Low \u2715.\u201d<\/p>\n\n\n\n

    (Scroll to see the full table on smaller screens.)<\/em><\/p>\n\n\n

    \u30b9\u30af\u30ed\u30fc\u30eb\u3067\u304d\u307e\u3059 <\/i><\/span><\/div>\n
    Steel<\/strong><\/th>Durability<\/strong>(Toughness)<\/th>Sharpness<\/strong><\/th>Edge Retention<\/strong><\/th>Rust Resistance<\/strong><\/th>Ease of Sharpening<\/strong><\/th>Price Range<\/strong><\/th><\/tr><\/thead>
    Blue Super<\/strong><\/td>\u25b3 (hard but somewhat brittle)<\/td>\u25ce (extremely sharp)<\/td>\u25ce (exceptionally long-lasting)<\/td>\u2715 (very rust-prone)<\/td>\u2715 (extremely difficult to sharpen)<\/td>\u25ce (very expensive)<\/td><\/tr>
    Blue #1<\/strong><\/td>\u25b3 (hard, chipping caution)<\/td>\u25ce (highest level of sharpness)<\/td>\u25ce (very long-lasting)<\/td>\u2715 (rust-prone)<\/td>\u2715 (difficult to sharpen)<\/td>\u25ce (very expensive)<\/td><\/tr>
    Blue #2<\/strong><\/td>\u25b3 (hard but a bit tougher)<\/td>\u25cb (sharp)<\/td>\u25cb (long-lasting)<\/td>\u2715 (rust-prone)<\/td>\u25b3 (somewhat hard to sharpen)<\/td>\u25cb (high cost)<\/td><\/tr>
    White #1<\/strong><\/td>\u25b3 (hard, can chip easily)<\/td>\u25ce (extremely sharp)<\/td>\u25cb (above average)<\/td>\u2715 (rust-prone)<\/td>\u25b3 (difficult to sharpen)<\/td>\u25ce (very expensive)<\/td><\/tr>
    White #2<\/strong><\/td>\u25b3 (standard toughness)<\/td>\u25ce (very sharp)<\/td>\u25b3 (average)<\/td>\u2715 (rust-prone)<\/td>\u25cb (relatively easy to sharpen)<\/td>\u25cb (medium cost)<\/td><\/tr>
    Yellow #2<\/strong><\/td>\u25cb (very tough)<\/td>\u25b3 (adequate, but average)<\/td>\u25b3 (somewhat low)<\/td>\u2715 (rust-prone)<\/td>\u25ce (very easy to sharpen)<\/td>\u25ce (inexpensive)<\/td><\/tr>
    Ginsan #3<\/strong><br*(Silver 3)*<\/td>\u25cb (comparatively tough)<\/td>\u25cb (sharp)<\/td>\u25cb (good)<\/td>\u25ce (highly rust-resistant)<\/td>\u25cb (easy to sharpen)<\/td>\u25ce (very expensive)<\/td><\/tr>
    ZDP189<\/strong><\/td>\u25b3 (hard, watch for brittleness)<\/td>\u25cb (sharp)<\/td>\u25ce (astonishingly long-lasting)<\/td>\u25ce (highly rust-resistant)<\/td>\u2715 (extremely hard to sharpen)<\/td>\u25ce (very expensive)<\/td><\/tr>
    SG2 \/ R2<\/strong><\/td>\u25b3 (hard, fine-grained with some toughness)<\/td>\u25cb (sharp)<\/td>\u25ce (long-lasting)<\/td>\u25ce (highly rust-resistant)<\/td>\u25b3 (difficult to sharpen)<\/td>\u25ce (very expensive)<\/td><\/tr>
    SRS15<\/strong><\/td>\u25b3 (hard but well-balanced)<\/td>\u25cb (sharp)<\/td>\u25ce (long-lasting)<\/td>\u25ce (highly rust-resistant)<\/td>\u25b3 (slightly easier to sharpen)<\/td>\u25ce (very expensive)<\/td><\/tr>
    SPG STRIX<\/strong><\/td>\u25cb (hard yet tough)<\/td>\u25cb (very sharp)<\/td>\u25ce (long-lasting)<\/td>\u25ce (highly rust-resistant)<\/td>\u25cb (easy to sharpen for a PM steel)<\/td>\u25ce (very expensive)<\/td><\/tr>
    VG10<\/strong><\/td>\u25cb (hard with good toughness)<\/td>\u25cb (sharp)<\/td>\u25cb (long-lasting)<\/td>\u25ce (rust-resistant)<\/td>\u25b3 (a bit time-consuming to sharpen)<\/td>\u25cb (high cost)<\/td><\/tr>
    Coreless Damascus<\/strong><\/td>\u25cb (tough throughout)<\/td>\u25cb (sharp)<\/td>\u25cb (long-lasting)<\/td>\u25ce (rust-resistant)<\/td>\u25b3 (pattern may fade with sharpening)<\/td>\u25ce (very expensive)<\/td><\/tr>
    AUS-10<\/strong><\/td>\u25cb (plenty tough)<\/td>\u25b3 (standard)<\/td>\u25b3 (medium)<\/td>\u25ce (rust-resistant)<\/td>\u25ce (easy to sharpen)<\/td>\u25b3 (moderate)<\/td><\/tr>
    AUS-8<\/strong><\/td>\u25ce (extremely tough)<\/td>\u25b3 (standard)<\/td>\u25b3 (medium)<\/td>\u25ce (rust-resistant)<\/td>\u25ce (easy to sharpen)<\/td>\u25ce (inexpensive)<\/td><\/tr>
    Molybdenum Steel<\/strong><\/td>\u25ce (exceptionally tough)<\/td>\u25b3 (practical sharpness)<\/td>\u25b3 (medium)<\/td>\u25ce (rust-resistant)<\/td>\u25ce (very easy to sharpen)<\/td>\u25ce (inexpensive)<\/td><\/tr>
    Swedish Stainless<\/strong><\/td>\u25cb (high toughness)<\/td>\u25ce (extremely sharp)<\/td>\u25cb (good)<\/td>\u25ce (rust-resistant)<\/td>\u25ce (very easy to sharpen)<\/td>\u25cb (high cost)<\/td><\/tr>
    Damascus Steel (general)<\/strong><\/td>\u25cb (structurally tough)<\/td>* (depends on core)<\/td>* (depends on core)<\/td>\u25cb (rust-resistant)<\/td>\u25b3 (must mind pattern when sharpening)<\/td>\u25cb (expensive)<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

    * Sharpness and edge retention for Damascus steel depend on the core material used (e.g. VG10, Blue steel, etc.).<\/em><\/p>\n\n\n\n

    As the table shows, each steel has its own strengths and weaknesses<\/strong>. For example, if you seek \u201cthe ultimate sharpness,\u201d White #1<\/strong> or Swedish steel<\/strong> are rated \u25ce in sharpness \u2013 but you also need to be prepared for challenging sharpening and diligent rust management.<\/p>\n\n\n\n

    On the other hand, if \u201crust-proof, maintenance-free\u201d<\/strong> convenience is your top priority, then Molybdenum steel<\/strong> or AUS-8<\/strong> would be suitable \u2013 but their sharpness and edge retention are inferior to the higher-end steels. For a professional, the important thing is to choose a steel that matches your skill level and your specific use case<\/strong>.<\/p>\n\n\n\n

    Conclusion: Which Knife Steel is Best for Professional Chefs?<\/h2>\n\n\n\n

    Given all of the above, it\u2019s impossible to declare one single \u201cbest knife steel\u201d for every professional chef. Each type of steel has different pros and cons, and the ideal choice varies with the chef\u2019s skill, the nature of the work, and personal preferences. In conclusion, we offer the following guidelines:<\/p>\n\n\n\n

    For chefs confident in their sharpening technique, seeking the absolute best sharpness<\/h3>\n\n\n\n

    Steels like White #1<\/strong> and Blue #1<\/strong> are recommended. If handled correctly, these can deliver unparalleled sharpness and let you experience the very essence of fine knife performance. <\/p>\n\n\n\n

    However, you must be willing to devote time and effort to sharpening and upkeep. By paying constant attention to your knife (sharpening it daily or as needed), you\u2019ll be able to draw out its maximum potential.<\/p>\n\n\n\n

    For busy kitchens where you want to reduce time spent resharpening<\/h3>\n\n\n\n

    If you\u2019re processing large quantities of ingredients and need an edge that lasts, Blue steel<\/strong> (especially Blue Super or Blue #1) or a powder high-speed steel<\/strong> (like SG2, SRS15, etc.) is ideal. <\/p>\n\n\n\n

    These steels\u2019 edges dull very slowly, even during heavy use, which can improve work efficiency by cutting down on sharpening interruptions. <\/p>\n\n\n\n

    They\u2019re also good for those who aren\u2019t fond of sharpening. Just remember, \u201clow maintenance\u201d doesn\u2019t mean \u201cno maintenance\u201d \u2013 once you do notice the sharpness starting to drop, it\u2019s important to take the time to resharpen and restore the edge before it deteriorates too much.<\/p>\n\n\n\n

    If you want to prevent rust as much as possible and lighten maintenance<\/h3>\n\n\n\n

    Your best bet is to choose from the stainless steel family<\/strong>. Among these, VG10<\/strong> stands out for its superb balance of sharpness, edge holding, and toughness, and it\u2019s a steel loved by many professionals. <\/p>\n\n\n\n

    Ginsan (Silver #3)<\/strong> is also very rust-resistant and easy to sharpen, making it popular with chefs who prefer traditional-style knives (it allows wa-bocho like sashimi knives or deba to have stainless properties). <\/p>\n\n\n\n

    If you want to keep the feel of a classic Japanese knife but avoid rust, a wa-bocho made of Ginsan steel is a strong candidate (many sashimi and deba knives use it successfully). <\/p>\n\n\n\n

    Meanwhile, for Western-style knives, steels like Molybdenum steel or AUS-8<\/strong> are highly rust-resistant and easy to handle, so they suit environments where hygiene and easy care are top priorities.<\/p>\n\n\n\n

    For newcomers or those still practicing their knife skills (and sharpening skills)<\/h3>\n\n\n\n

    Steels that are easy to sharpen and inexpensive<\/strong> \u2013 such as Yellow steel (#2)<\/strong> or AUS-8<\/strong> \u2013 are well-suited. <\/p>\n\n\n\n

    These materials can tolerate a bit of rough handling and are easy to fix if you make mistakes, and they\u2019re perfect for learning and practicing on a whetstone. <\/p>\n\n\n\n

    Start with a user-friendly steel to build up your fundamental skills with the knife. Once you\u2019re comfortable, you can consider stepping up to higher-end steels like Blue or White steel to pursue greater sharpness and edge retention.<\/p>\n\n\n\n

    For pros who also value the knife\u2019s beauty and status<\/h3>\n\n\n\n

    In this case, a Damascus steel<\/strong> knife is highly attractive. It not only offers solid performance but also the joy of owning a beautiful piece of craftsmanship \u2013 which can be a great motivator and source of pride. <\/p>\n\n\n\n

    High-quality Damascus knives are also practically excellent (often rust-resistant and long-lasting in sharpness if made with good core steel). <\/p>\n\n\n\n

    To maintain the pattern you\u2019ll need to be a bit careful in how you sharpen (so you don\u2019t grind off the design), but the effort is well worth it for the visual appeal you get in return.<\/p>\n\n\n\n

    Overall<\/h3>\n\n\n\n

    The \u201cmost suitable steel\u201d is ultimately the one that best matches your individual needs as a chef<\/strong>. In choosing a professional knife, the key is to be clear about your own skill level, the nature of your work, and what you value most (for example, is it maximum sharpness, or minimal maintenance?). Then select a steel that aligns with those factors.<\/p>\n\n\n\n

    For instance, if you\u2019re willing to sharpen your knife every day to chase the absolute sharpest edge, a carbon steel might be your best fit. If you\u2019d rather sacrifice a bit of sharpness for the sake of a knife that won\u2019t rust, a stainless steel would be better. If you want a compromise of both, a powder steel or a laminated (composite) steel could be the answer.<\/p>\n\n\n\n

    Keep in mind that the more expensive a steel is, generally the higher the performance \u2013 but only if you can fully take advantage of it<\/em>. Consider whether your skills and routine will draw out what that steel has to offer.<\/p>\n\n\n\n

    In a professional kitchen, the truly best knife steel<\/em> is the one that is easy for you to work with and reliably gets the job done<\/strong>. Find a knife (and steel) that suits you, take care of it properly, and use it to its fullest \u2013 that will be one of the greatest assets in your culinary arsenal.<\/p>\n","protected":false},"excerpt":{"rendered":"

    For professional chefs, choosing the best knife steel is extremely important. The type of steel in a knife greatly influences its sharpness, edge retention, ease of maintenance, and even price. For example, no matter how well-made a knife is, if the steel doesn\u2019t suit the task or user, it won\u2019t perform to its full potential. […]<\/p>\n","protected":false},"author":1,"featured_media":359,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"swell_btn_cv_data":"","footnotes":""},"categories":[4],"tags":[],"class_list":["post-339","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-knife-material"],"_links":{"self":[{"href":"https:\/\/media.sakurajapaneseknife.com\/us\/en\/wp-json\/wp\/v2\/posts\/339","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/media.sakurajapaneseknife.com\/us\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/media.sakurajapaneseknife.com\/us\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/media.sakurajapaneseknife.com\/us\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/media.sakurajapaneseknife.com\/us\/en\/wp-json\/wp\/v2\/comments?post=339"}],"version-history":[{"count":1,"href":"https:\/\/media.sakurajapaneseknife.com\/us\/en\/wp-json\/wp\/v2\/posts\/339\/revisions"}],"predecessor-version":[{"id":360,"href":"https:\/\/media.sakurajapaneseknife.com\/us\/en\/wp-json\/wp\/v2\/posts\/339\/revisions\/360"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/media.sakurajapaneseknife.com\/us\/en\/wp-json\/wp\/v2\/media\/359"}],"wp:attachment":[{"href":"https:\/\/media.sakurajapaneseknife.com\/us\/en\/wp-json\/wp\/v2\/media?parent=339"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/media.sakurajapaneseknife.com\/us\/en\/wp-json\/wp\/v2\/categories?post=339"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/media.sakurajapaneseknife.com\/us\/en\/wp-json\/wp\/v2\/tags?post=339"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}