Japanese Knife Steel

Coreless steel involves two types of steels with different properties merged together over dozens of layers. The resulting product is a steel that is both highly durable and extremely sharp. Is this steel the right one for you, though?

Powdered High-Speed Steel (sometimes shortened to Powdered HSS) is renowned as a recently made steel that is the pinnacle of sharpness in stainless steels. It's famous for its hardness, and brings a wonderful cutting experience to all who use it.

Also known as 8A, A8 or more informally as "Molybdenum Steel", AUS8 knives are easily accessible to households due to their affordable prices. It's also rust-resistant, easy to sharpen and most importantly - sharp!

Silver Steel #3 (sometimes called Gin-san) is a more traditionally styled stainless steel that has been used in the world of Japanese knives for many years. It's a material highly trusted by chefs due to the sharpness it can deliver.

VG-1 is the basis of stainless steel cutlery. This steel is hard, durable, wear-resistant, and rust-resistant, making it an ideal material for knives. Our G-LINE Series uses this steel. But is it the steel for you?

What makes VG10 Stainless Steel so good and give it that cutting power and durability it is known for? Let's find out! This blog goes into detail about VG10 Stainless Steel, and whether it's the steel for you!

Just what is "Japanese Steel?" We know the steel is made in Japan, but are there any other characteristics? This steel is often SK4 steel, known for affordability. This blog will go more detail about this steel, which has supported chefs for decades.

Some knife manufacturers want to go that extra mile and create a steel that is uniquely theirs. This blog goes into detail about precisely what that steel is, and how it’s useful in your kitchen.

There is one kind of #2 steel that is often overlooked. This blog will discuss Yellow Steel #2, where it’s used, its qualities and specialties of being inexpensive and easy to sharpen and maintain.

Blue Steel Super sounds like the best - it has super in the name after all! It might be in your case, but there are times where other steels may be better. This blog will tell you about Blue Steel Super, and help you make a choice about if is the right steel for you.

Blue Steel #2 is a knife steel you'll hear often. It's in premium restaurants, plus it's known for sharpness and edge retention. However, it has difficulties concerning usage. We explore why and how Blue Steel #2 is known for high sharpness and hardness.

You may see Blue Steel 1# knives being used in high end restaurants, and their cutting power is something we believe everyone should experience. This blog will go into detail as to how Blue Steel #1 might be a steel for your next knife worth considering!