Japanese Knife Steel Guide: Choosing Between Carbon, Stainless, and High-Performance Steels

Yoshihiro Cutlery

Japanese Knife Steel Comparison Chart

Choosing the right steel for your knife is essential for its performance, strength, and longevity. In this guide, we’ll explain the differences between the main types of steel used for forging knives: high carbon steel, stainless steel, and semi-stainless steel. Learn about the pros and cons of each type to help you find the perfect knife steel for your needs.

Jump to a Steel Type:

Explore the major steel categories and then dive deeper into specific steel types used in Japanese knife making.

What Makes One Knife Steel Different?

Knife steels vary most in key areas like edge retention, corrosion resistance, and maintenance. Use the table below to compare the major categories at a glance, then scroll down for details on each type.

Difference Between Knife Steels Table

High Carbon Steel Knives

High carbon steels (0.6–1.7% C) excel at razor-sharp edges and long-lasting performance. They’re ideal for precision tasks, but you’ll need to oil them regularly to prevent rust.

Stainless Steel Knives

With at least 12% chromium, stainless steels resist rust and staining, making them the easiest to care for—perfect for everyday chefs.

Semi-Stainless Steel Knives

Containing 3–12% chromium, semi-stainless steels hit the sweet spot between sharpness and corrosion resistance, requiring only moderate upkeep.

High-Performance Steels

Advanced powders and high-speed steels deliver top-tier edge retention and wear resistance; they’re best for pros prepared to use specialized sharpening tools.

Diving Deeper: Understanding Individual Knife Steels

Now that you’re familiar with the main categories of knife steel—high carbon, stainless, semi-stainless, and high-performance—let’s take a closer look at the individual steel types used in Japanese cutlery. Each steel type has its own personality, strengths, and quirks. Understanding these differences can help you choose the perfect knife for your cooking style and maintenance preferences.

Knife Forging Steel Types

White Steel (Shirogami Steel)

White Steel, or Shirogami, is one of the most refined high carbon steels used in Japanese knife making. With virtually no alloying elements, it’s prized for its purity, responsiveness, and the incredibly fine edge it can achieve. This makes it ideal for traditional single-bevel knives and precision tasks like slicing sashimi. It sharpens easily and quickly, offering exceptional performance in skilled hands. White Steel is available in both single-edged and double-edged styles.

Why Choose White Steel?

  • Unmatched Sharpness: Capable of taking on a razor-thin edge for ultra-precise cuts.
  • Highly Responsive: Easy to sharpen and quick to refine, even for delicate work.

Considerations:

  • Requires Maintenance: As a pure carbon steel, it needs regular cleaning and oiling to prevent rust.
  • Traditional Feel: Ideal for those who appreciate the classic touch and feedback of handmade Japanese knives.

Blue Steel (Aogami Steel)

Blue Steel, or Aogami, builds on the foundation of White Steel with small amounts of tungsten and chromium added to improve edge retention and wear resistance. It retains the sharpness and traditional feel of carbon steel while offering a bit more durability for daily kitchen use. While slightly harder to sharpen, it rewards the user with a longer-lasting edge. Blue Steel is available in both single-edged and double-edged knives.

Why Choose Blue Steel?

  • Long-Lasting Edge: Stays sharp longer than White Steel thanks to added alloying elements.
  • Balanced Performance: Excellent for cooks who want durability without sacrificing traditional sharpness.

Considerations:

  • Carbon Steel Care: Like all high carbon steels, it benefits from oiling and careful storage.
  • Sharpening Takes Time: Still sharpens well, but with slightly more effort than White Steel.

Note: While Super Blue Steel includes even more alloying elements for added performance, it’s also more demanding to forge and sharpen correctly. In the end, the craftsmanship matters far more than the steel alone. A well-made White or Blue Steel blade will always outperform one that’s poorly forged.

Want to dive deeper into the differences between White Steel, Blue Steel, and Super Blue? Check out our in-depth guide here: High Carbon Steel Explained: White Steel, Blue Steel, and Super Blue .

ZDP-189 Steel

ZDP Mark

ZDP-189 Steel is a high-performance, semi-stainless steel known for its exceptional edge retention and impressive wear resistance. This steel is often found in premium Japanese knives, offering one of the sharpest and most durable edges available. For those seeking precision and durability, ZDP-189 is a top choice, especially in its double-edged form.

Why Choose ZDP-189 Steel?

  • Superior Edge Retention: Known for maintaining an incredibly sharp edge for extended periods.
  • Durability: Offers exceptional wear resistance, making it perfect for high-usage environments.

Considerations:

  • Hard to Sharpen: Due to its hardness, ZDP-189 can be difficult to sharpen and may require specialized equipment.
  • Corrosion Resistance: While it's semi-stainless, it still requires some maintenance to prevent rust and staining.

Ginsan (Silver 3) Steel

Ginsan Mark

Ginsan Steel, or Silver 3, is a semi-stainless steel offering an excellent balance of sharpness and rust resistance. It's commonly used in modern kitchen knives, combining the best qualities of high carbon and stainless steels. Ginsan can be found in both double-edged and single-edged variations.

Why Choose Ginsan Steel?

  • Rust Resistance: Offers good corrosion resistance, making it more low-maintenance than high carbon steels.
  • Sharpness & Durability: Achieves a sharp edge and holds it well during everyday use.

Considerations:

  • Still Requires Care: While resistant to rust, it’s not as low-maintenance as fully stainless steels.
  • Moderate Wear Resistance: Not as resistant to wear as some higher-performance steels.

VG-10 Steel (V Gold 10)

VG Mark

VG-10 Steel is a premium stainless steel known for its excellent edge retention and ease of sharpening. It’s commonly used in high-end Japanese knives and is praised for its ability to hold a sharp edge while being relatively resistant to corrosion. VG-10 is available in both double-edged and single-edged options.

Why Choose VG-10 Steel?

  • Superior Edge Retention: VG-10 stays sharper for longer periods, making it ideal for professional kitchens.
  • Corrosion Resistant: VG-10 is highly resistant to rust and staining, making it easy to maintain.

Considerations:

  • Can be Brittle: In rare cases, VG-10 may be prone to chipping if used improperly.
  • Hard to Sharpen: Due to its hardness, VG-10 may require more time to sharpen than softer steels.

INOX Steel (AUS-8/AUS-10)

Inox Mark

INOX Steel, commonly found in AUS-8 and AUS-10 variants, is a type of stainless steel that offers good edge retention and corrosion resistance at an affordable price. It’s commonly used for both entry-level and mid-range Japanese knives. INOX is available in both double-edged and single-edged options.

Why Choose INOX Steel?

  • Affordable: Offers good performance for a lower price point compared to premium steels.
  • Resistant to Rust: Easy to maintain with regular use in a humid or wet environment.

Considerations:

  • Edge Retention: Holds an edge less well than higher-end steels like VG-10 or ZDP-189.
  • Sharpening: Easier to sharpen than harder steels but may not hold an edge for as long.

R-2 / SG-2 Steel

SGII Mark

R-2 / SG-2 Steel is a high-performance steel that combines elements of both high carbon and stainless steels, giving it exceptional edge retention, durability, and moderate rust resistance. It’s often used in premium knives designed for precision tasks. R-2 / SG-2 is available in both double-edged and single-edged options.

Why Choose R-2 / SG-2 Steel?

  • Durability: Offers excellent durability and edge retention even after extensive use.
  • Corrosion Resistance: Moderately resistant to rust while maintaining performance.

Considerations:

  • Price: Generally more expensive due to its premium status.
  • Sharpening Difficulty: More difficult to sharpen compared to softer steels, requiring higher-end sharpening equipment.

HAP-40 (High-Speed Steel)

HAP-40 Mark

HAP-40 Steel is a high-speed steel known for its excellent edge retention and wear resistance. Often used in industrial knives, it’s gaining popularity in high-end Japanese kitchen knives for its durability under heavy use. HAP-40 is available in a double-edged option for those seeking precision and durability.

Why Choose HAP-40 Steel?

  • Superior Edge Retention: Exceptional edge retention even after heavy use.
  • Wear Resistance: Resistant to wear and damage during cutting tasks.

Considerations:

  • Hard to Sharpen: Requires special care and equipment for sharpening due to its hardness.
  • Rust Resistance: Not as resistant to rust as stainless steels, requiring diligent maintenance.

SRS13 High-Speed Steel

SRS13 Steel is another high-speed steel known for its strength, wear resistance, and long-lasting sharpness. It’s often used in industrial tools and is now being adapted for high-end kitchen knives. SRS13 is available in both double-edged and single-edged versions, offering versatility for different cutting tasks.

Why Choose SRS13 Steel?

  • Exceptional Wear Resistance: Highly resistant to wear and tearing, even with frequent use.
  • Maintains Sharpness: Stays sharp even after extensive use, making it perfect for heavy-duty cutting.

Considerations:

  • Expensive: The price can be quite high due to its premium characteristics.
  • Sharpening: Difficult to sharpen, requiring special equipment and expertise.

Conclusion: Choosing the Best Steel for Your Knife

When selecting a knife, the steel you choose is one of the most important factors in its performance and longevity. Whether you're looking for something low-maintenance like stainless steel, or a high-performance steel like ZDP-189 or HAP-40, understanding the pros and cons of each steel type will help you make an informed decision based on your needs.

Looking for the perfect knife? Browse our selection of high-quality Japanese knives and find the steel that works best for you!

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