Characteristic of Knife Steel

Japanese knife steel has a reputation for exceptional quality, and it is deserved. But the names on the labels, VG10, Ginsan, Blue 2, SG2, can be confusing when you are choosing a knife. This guide explains the steels we carry, how they behave, and how to pick the right one for you.

Most Japanese kitchen knives are made from either stainless steel or carbon steel, with a smaller group of semi-stainless tool steels in between.

Stainless steels

Stainless steel resists rust and staining, so it is the easy-care choice. Modern Japanese stainless gets far closer to carbon steel performance than most people expect. The common ones we stock:

• VG10 is the classic Japanese stainless. A fine balance of sharpness, toughness and rust resistance, and the most common steel in damascus blades.
• VG1 is VG10's simpler sibling. A little less refined, noticeably more affordable.
• AUS8 and AUS10 are softer, tougher stainless steels. Easy to sharpen, forgiving to use, common on entry level knives.
• Ginsan (Silver 3) is the stainless steel that behaves like carbon steel. It takes a keen, crisp edge and sharpens easily, which is why traditional makers in Sakai love it.
• SG2 / R2 is a powdered steel. The powder process makes the grain extremely fine, so it holds a very sharp edge much longer than conventional stainless. It asks more of you on the stones.
• SRS13 is another powdered steel in the same family as SG2, with similar hardness and edge retention.
• SPG Strix and VG XEOS are newer specialty stainless steels appearing on modern Echizen knives.
• HAP40 and ZDP189 sit at the extreme end. Very hard, very long lasting edges, and harder work to sharpen. Only a few workshops, such as Sukenari and Gihei, can forge them.

Semi-stainless steels

SLD and SKD are tool steels with enough chromium to slow rust right down, but not enough to be fully stainless. They take a carbon-like edge with much easier care. Yoshikane's SKD and Nihei's SLD knives are the classic examples, and our semi-stainless collection has the full range.

Carbon steels

The traditional choice. Common Japanese carbon steels are White 1, White 2, Blue 1, Blue 2 and Blue Super. These are Yasugi specialty steels, made at the Yasugi works in Shimane, a region that has smelted steel from local iron sand for centuries. The names come from the colour of the paper the steel is wrapped in at the mill.

Carbon steel takes the keenest edge and is a joy to sharpen, but it will rust if neglected, and over time it develops a patina. We wrote a full guide on the differences: White steel vs Blue steel explained.

The best of both: stainless-clad carbon

Many Japanese knives solve the rust problem with construction rather than chemistry. The blade is made of three layers: a carbon steel core for the edge, wrapped in stainless steel cladding. Only the few millimetres of exposed core need carbon steel care. Browse our stainless-clad carbon knives.

Comparison chart

How the steels we carry compare on hardness (HRC), sharpness, ease of sharpening and edge retention:

How to choose

• Want easy care and great everyday performance? VG10, AUS10 or a stainless knife in general.
• Want the best edge with the least maintenance? Ginsan, SG2 or a semi-stainless SKD or SLD knife.
• Love sharpening, or want to learn? Carbon steel, especially White 2. Our sharpening classes pair well with it.
• Hate touch ups above all else? A powdered steel like SG2 or SRS13 holds its edge longest.

Still unsure? Come and handle a few in the studio at Lot 10, 198 Adelaide Street, Brisbane City, or email contact@japaneseknifestudio.com.au and tell us how you cook. We would rather match you to the right steel than the most expensive one.