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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.
The level of craftsmanship that goes into making these knives is unparalleled. Knife makers in Japan take great pride in the centuries of history fueling their work, often relying on traditional techniques passed down through generations from master to apprentice. Each knife is carefully shaped, sharpened, and tempered by artisans who cherish every detail.
