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Japanese knife makers tend to incorporate higher carbon content into their knives to improve their performance as well as durability. Whether you’re a chef or an amateur cook, your kitchen routines can greatly benefit from using a high-carbon knife.
Stainless steel typically has 10.5% or more chromium, which makes it less susceptible to rust or corrosion. However, it also tends to be a softer form of steel and doesn’t hold an edge as well as high-carbon steel.
High-carbon steel harkens back to the era of sword making for samurai. The swordsmiths would use Hagane steel. This steel is created in the traditional method of collecting iron sand then placing that in a clay furnace allowing it to purify at high temperature all while adding carbon by mixing it with charcoal.
Chefs prefer high-carbon steel knives because they stay sharper for longer than other types of stainless steel knives. With them, it’s easy to perform tasks like slicing your produce into consistent, wafer-thin slices or precisely carving various meats to achieve the perfect cut. What’s more, these knives tend to be lighter than their stainless steel counterparts and require sharpening less frequently.
Browse a wide range of single and double-bevel knives made high-carbon steel alloys, such as Shirogami #1 (White Steel #1), Shirogami #2 (White Steel #2), Aogami Super (Super Blue), Aoniko (Blue Steel #2).
Each alloy has its pros and cons and improves convenience for you in different ways. Browse our Japanese Steel Buying Guide for more information or reach out to us for help!
The art of making kitchen knives in Japan goes back centuries all the way to the Sengoku period (1467-1568 CE). Japanese artisans work for decades to master their craft and take great pride in preserving the techniques that have been passed down through the generations.
The product of this labor is unsurpassed craftsmanship and a premium-quality product. With the right care, high-carbon steel Japanese knives can last you a lifetime and greatly improve kitchen techniques. Many of the knives we sell are heirloom quality and can be kept in the family as functional artwork.
At Hasu-Seizo, we’re proud to bring you the work of some of the finest knifemakers in Japan, including Sakai Takayuki, Isamitsu, Kaneshige Hamono, and more. Choose from a range of knife types, including Gyuto, Nakiri, Petty, Deba, and more. Experience what it means to cook with handcrafted Japanese steel knives in your collection!
Japanese knife makers tend to incorporate higher carbon content into their knives to improve their performance as well as durability. Whether you’re a chef or an amateur cook, your kitchen routines can greatly benefit from using a high-carbon knife.
Stainless steel typically has 10.5% or more. . . Show More >
High-end kitchen knives, especially those used by professional chefs, typically use high-carbon steel. It makes the knives wear-resistant and helps them hold a sharp edge longer than stainless steel. High-carbon knives also make more intricate cooking techniques like precision slicing, carving, dicing, and chopping vegetables and proteins much easier.
Aogami super (or Blue Super) is often credited as the highest quality high-carbon steel in Japan. It’s extremely hard and typically used for premium all-purpose chef knives, such as Gyuto and Santoku. Having said that, there are a number of different high-carbon alloys to choose from, each offering you different advantages depending on the style and level of your cooking.
The hardness of high-carbon steel does come with a trade-off. It makes the knife more brittle and prone to chipping if used incorrectly. Traditional single-bevel Japanese knives can sometimes require a bit of practice to get used to before you perfect them.
The low chromium content in high-carbon steel chef knives also makes them more susceptible to rust and corrosion. This is why it’s important to wipe off excess moisture from your knife immediately after use.
It’s not uncommon to see knives being passed down across generations in Japan. With the right care, your knife can last you a long time.
It is recommended to hand-wash your knife with warm water and wipe it clean with a soft cloth. Wipe off moisture immediately after use and store it in a dry environment. This will help prevent rust and corrosion, as will regularly applying Tsubaki Camellia Oil. Never place your high-carbon steel knife in a dishwasher.
Use a whetstone to regularly sharpen your knife. This will give you much better results than if you used an electric sharpener or a honing rod.
