Japanese Kitchen Knives

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High Carbon Steel Kitchen Knives - Shirogami vs Aogami

Looking into high carbon steel? Ever wonder what the difference was between Shirogami and Aogami (White steel and Blue steel)? Learn all the idiosyncrasies here!

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Stainless Steel Kitchen Knives vs High Carbon Steel Kitchen Knives

High carbon steel can be sharpened to a razor-sharp edge and maintain that edge for generally a very long time. However, the higher the carbon content the more brittle a knife becomes. Additionally, as the name suggest, stainless steel is much easier to maintain than high carbon steel. High carbon steel knives need to be wiped down right after use.

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Single Bevel Knives vs Double Bevel Knives

One of the largest differences between western style knives and traditional Japanese knives is the bevel. While western style knives are sharpened at an angle on both sides creating a V, Japanese knives are sharpened at an angle on only one side, more like a chisel レ.

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