Japanese Stainless Steel vs High Carbon Steel: Both Used to Make Kitchen Knives
Japanese knives are made of a special steel which is usually different from Western steel.
Did you know that Japanese knife makers use stainless steel or high carbon steel, depending on the type of knife and brand?
But what’s the difference between the Japanese stainless steel and their high carbon steel?
Stainless steels are typically softer, more pliable, and easier to maintain. High carbon steels can attain a sharper edge for a longer period of time, but they also require more maintenance due to their propensity to rust and chip.
Knowing which is better isn’t easy since they’re both used for various kitchen knives and have advantages.
In this article, I’m sharing the difference between Japanese steel types: stainless steel vs high carbon steel, and how they compare.
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Read for freeIn this post we'll cover:
- 1 The science behind steel
- 2 What is Japanese stainless steel?
- 3 What is high carbon steel?
- 4 What’s the difference between Japanese stainless steel and high carbon steel?
- 5 Is stainless steel better than high-carbon steel?
- 6 Which Japanese knives are more popular: stainless steel or high carbon steel?
- 7 Final thoughts
The science behind steel
Steel is the result of adding carbon to iron.
In other words, it’s like a magical combination of two elements that creates something even better!
When it comes to steel, it’s all about the carbon content. Here’s a quick breakdown:
- Iron: Contains 0 – 0.04% of carbon
- Steel: Contains 0.04 – 2% of carbon
- High Carbon Steel: Contains over 0.7% of carbon
The higher the carbon content, the harder and stronger a steel is.
When it comes to steel, it’s not a one-size-fits-all kind of deal.
There are actually many different types of steel, but two of the most common are stainless steel and carbon steel.
They may look the same, but there are some key differences between the two.
Stainless steel is also known as inox steel and is resistant to staining caused by corrosion.
This is because it has a minimum chromium content of 10.5% by mass.
This chromium creates a barrier between the steel and oxygen, protecting it from rusting.
Carbon steel, on the other hand, is characterized by a high carbon content, usually up to 2.1% of its weight.
It doesn’t have the same corrosion-resistant properties as stainless steel, so it can rust and corrode when exposed to moisture.
It’s also stronger and harder than stainless steel, which is why it’s often used in swords, knives, and other bladed weapons.
In the next section, I’ll go over the differences between these two types of Japanese steel that knives are made of.
Common steel varieties in Japan
- Aogami Super – This is the highest quality carbon steel in Japan. It has an extremely high hardness and is used for high-class Santoku and Gyuto knives.
- Aogami #1 – This steel is made by adding chromium and tungsten to Shirogami 1 (white #1 steel). It has improved stickiness and abrasion resistance, making it great for Santoku and Chef’s knives.
- Aogami #2 – This steel is made by adding chromium and tungsten to Shirogami 2 (white #2 steel). It’s often used for Santoku, Gyuto, Deba, and Yanagiba knives.
- Shirogami #1 – This steel has more carbon content than Shirogami 2 (white #2 steel), making it harder and sharper. It requires a lot of skill to handle properly, so Shirogami #1 knives are rare.
- Shirogami #2 – This is a typical steel used for traditional Japanese knives. It’s tricky to handle, but a skilled blacksmith can make a great blade.
- Tamahagane (Tama Steel) – This steel is used for Japanese swords, not kitchen knives. It has a carbon content of about 1.5% and is considered the purest steel in the world.
Find out the difference between aogami and shirogami steel (and which one is better?)
What is Japanese stainless steel?
Japanese stainless steel is an alloy that contains chromium, molybdenum, nickel, and other trace elements.
This type of steel is more resistant to corrosion than traditional carbon steels, making it ideal for kitchen knives.
It’s often used in kitchen knives because of its sharpness, durability, and easy maintenance properties.
Types of Japanese stainless steel
There are several types of Japanese stainless steel commonly used to make knives, including:
- VG-10
- AUS-10
- ATS-34
- HAP40
- SRS-15
- Blue Super
- ZDP-189
Note that the specific type of steel used in a knife can affect its durability, sharpness, and other qualities, and different types of steel may be better suited for different uses.
The most popular Japanese stainless steel is VG-10 (also known as “gold” or “super gold”), which contains 1% carbon, 15% chromium, 1% molybdenum, 0.5% vanadium, and 2% cobalt.
Other popular types of Japanese stainless steel include AUS-8 (8% chromium) and AUS-10 (10% chromium).
There’s also the popular “super steel”, which is made with a combination of molybdenum, vanadium, cobalt and tungsten.
This type of steel is known for its superior edge retention and is often used for high-end kitchen knives.
What is high carbon steel?
High carbon steels are made from combinations of iron, manganese, and chromium. They have a higher concentration of carbon than stainless steels, which makes them harder and more durable.
The most popular type of high carbon steel used in kitchen knives is SK-5 (also known as “white steel”). It contains 0.95% carbon, 1.2% manganese, and 0.5% chromium.
High carbon steel knives have excellent edge retention and are much harder than stainless steel knives. They also require more maintenance to prevent rusting, as they’re vulnerable to moisture and acids.
Types of high carbon steel
There are several types of Japanese high carbon steel commonly used in knife making, including:
- Blue Steel (Aogami)
- White Steel (Shirogami)
- Yellow Steel (Kigami)
- AUS-8A
These types of steel are prized for their ability to hold a sharp edge but also require more maintenance than stainless steel, as they are more susceptible to rust and discoloration.
The specific type of steel used in a knife can affect its hardness, edge retention, and other qualities, and different types of steel may be better suited for different uses.
The most popular types of high carbon steel include Aogami (also known as “blue steel”) and Shirogami (also known as “white steel”).
There are three types of Shirogami, known as 1, 2, and 3. Shirogami 1 is the softest, while Shirogami 3 is the hardest.
Aogami contains 1.5% carbon, while Shirogami contains 0.8% carbon.
Aogami is considered to be the better quality steel, while Shirogami is more affordable.
What’s the difference between Japanese stainless steel and high carbon steel?
The difference between Japanese stainless steel and high carbon steel can be divided into three categories: chemical composition, performance, and maintenance.
- First, the chemical composition of Japanese stainless steel is different from high carbon steel. Stainless steel contains a higher concentration of chromium, molybdenum, and nickel, while high carbon steels have a higher concentration of iron, manganese, and chromium.
- Japanese stainless steel has superior corrosion resistance, making it easier to care for and maintain. It is also good at retaining its edge but not as sharp as high carbon steel.
- High carbon steel, on the other hand, is much harder and can retain its sharp edge for a longer period of time. However, it does require more maintenance due to its propensity to rust and chip.
Japanese stainless steel is one of the most commonly used materials for kitchen knives and has many advantages, including its high corrosion resistance, ease of sharpening, and extreme durability.
It’s also relatively inexpensive compared to other types of steel.
The downside to Japanese stainless steel is that it tends to be softer than other types of steel, which makes it more prone to chipping and dulling.
High Carbon Steel is a much harder material than stainless steel and is used for more specialized knives such as Japanese sushi knives.
It’s also highly corrosion-resistant but can be more difficult to sharpen than stainless steel.
I have a full guide to sharpening Japanese knives here (it truly is an art)
The extra strength of high carbon steel makes it the ideal choice for use in demanding cutting and chopping applications.
The downside to this type of steel is that it requires special care and maintenance, as it can be prone to rusting if not properly cared for.
Additionally, high carbon steel knives tend to cost more than those made from stainless steel.
So to recap, the main difference between the two is in their durability.
Stainless steel is much more corrosion-resistant but is softer and less durable than high carbon steel.
High carbon steel is much harder and more durable, but it’s also more prone to rust and corrosion.
When it comes to stainless steel knives vs high carbon steel knives, it’s all about the trade-off between corrosion resistance and edge retention.
Stainless steel knives are great for everyday use in the kitchen, as they won’t rust or corrode easily.
But if you’re looking for a knife that’ll stay sharp for a long time, then high carbon steel is the way to go.
It’s harder and holds an edge better, but it’s also more prone to rusting and corrosion. So if you’re looking for a knife that’ll last, go for the high carbon steel.
But if you want something that’s easy to maintain, stainless steel is the better option.
Is stainless steel better than high-carbon steel?
The answer to this question depends on your needs and preferences.
If you are looking for a knife that is easy to care for and maintain, then stainless steel may be a better choice.
However, if you need a knife with superior strength and edge retention, then high-carbon steel is the superior option.
Traditional Japanese knives are usually made from stainless steel, whereas the more modern knives are made from high-carbon steel.
Ultimately, it comes down to which type of knife is best suited for your particular needs and preferences.
Stainless steel provides a significant improvement over low-carbon steel in terms of strength, hardness, and, most notably, corrosion resistance.
If you’re looking for something that won’t corrode, stainless steel is the way to go.
It’s designed to protect against oxidation and features a minimum chromium content of 10.5% by mass.
This chromium creates a barrier between environmental oxygen and the metal’s iron content, which keeps it from corroding.
High carbon steel, while offering strength comparable to and occasionally even surpassing that of stainless steel, is primarily a specialty material used in manufacturing.
It is significantly more difficult to sharpen than stainless steel and must be carefully monitored during the sharpening process to avoid damaging the blade.
High carbon steel knives also require more frequent maintenance to prevent rusting.
Which Japanese knives are more popular: stainless steel or high carbon steel?
Stainless steel knives are generally more popular in Japan because of their corrosion-resistant properties, ease of care, and affordability.
You can find all types of stainless steel knives for quite a low price in Japan.
High carbon steel knives, on the other hand, are more expensive and are typically used by professional chefs in Japan.
VG-10 knives are probably the most popular type of stainless steel knives in Japan and are usually used for everyday tasks such as slicing, dicing, and chopping vegetables.
High carbon steel knives are typically used for more specialized applications, such as sushi knives.
They are typically more expensive than stainless steel knives and require extra care and maintenance due to their propensity to rust.
Final thoughts
In conclusion, both Japanese stainless steel and high carbon steel are excellent materials for kitchen knives.
The type of steel you choose depends on your budget, personal preferences, and how you plan to use the knife.
While stainless steel is easier to maintain and less expensive, high carbon steel will stay sharper for longer and be better suited for those demanding cutting applications.
Ultimately, the decision is up to you!
Read next: these are the best AUS 10 Japanese steel knives (extra tough with high-carbon stainless steel)
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Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.
