Japanese stainless steel knives are a popular choice, especially for intermediate home cooking, because it combines the durability and low maintenance of stainless steel with the high-level craftsmanship of authentic Japanese knives. Stainless steel is more durable and much more resistant to corrosion than high-carbon steels; however, stainless steel, because it is softer, can require sharpening more frequently than its high-carbon counterparts.
Japanese stainless steel knives are a popular choice, especially for intermediate home cooking, because it combines the durability and low maintenance of stainless steel with the high-level craftsmanship of authentic Japanese knives. Stainless steel is more durable and much more resistant to corrosion than high-carbon steels; however, stainless steel, because it is softer, can require sharpening more frequently than its high-carbon counterparts.