Knife Steel

The steel in a Japanese knife decides how sharp it gets, how long it stays sharp, and how much care it needs. This collection brings together every blade we carry, sorted by steel.

High-carbon steels such as White Steel and Blue Steel take the keenest edges but need to be wiped dry and oiled. Stainless and semi-stainless steels such as VG-10, Ginsan and AUS-10 are easier to look after. Powdered steels such as ZDP-189, SG2 and HAP40 offer the longest edge retention. If you are unsure which suits your kitchen, our knife specialists are happy to help.