Carbon Steel Knife Blade | FAQ
What is carbon steel?
Carbon steel is a type of steel that contains carbon as its primary alloying element. It is known for its durability, hardness, and ability to hold a sharp edge.
How is carbon steel different from stainless steel?
Carbon steel contains a higher percentage of carbon than stainless steel, which makes it harder and stronger. However, it is also more prone to rust and corrosion.
What are the advantages of carbon steel knives?
Carbon steel knives are known for their sharpness and edge retention. They are also easy to sharpen and can take on a very fine edge. In addition, carbon steel knives are usually more affordable than their stainless steel counterparts.
What are the disadvantages of carbon steel knives?
Carbon steel knives require more maintenance than stainless steel knives, as they are more prone to rust and corrosion. They also require more frequent sharpening, as the edge can dull more quickly.
How do I care for my carbon steel knife?
To prevent rust and corrosion, it's important to keep your carbon steel knife clean and dry. Avoid leaving it wet or damp for long periods of time, and never put it in the dishwasher. Instead, hand wash your knife with warm, soapy water and dry it thoroughly after each use. You may also want to oil the blade occasionally to protect it from rust.
Can I use my carbon steel knife to cut acidic foods?
Carbon steel knives are not recommended for cutting acidic foods, as the acid can react with the metal and cause discoloration or even damage to the blade. If you need to cut acidic foods, it's best to use a stainless steel or ceramic knife instead.
How often do I need to sharpen my carbon steel knife?
This will depend on how often you use your knife and what you use it for. Generally, carbon steel knives will need to be sharpened more frequently than stainless steel knives. You should sharpen your knife whenever it starts to feel dull or loses its edge. A honing steel can also help maintain the edge between sharpenings.
Explore Knife Care Essentials
For maintaining carbon steel knives, we highly recommend having food-grade blade oil and a rust eraser from Japan.
Let customers speak for us
Great product great company.Great service, very happy, quit shipping.Great packagi could do
Knife was received quickly and was as pictured and sharp. The sheath was also a beautiful piece of leatherwork. Very pleased with my purchase.
It's like cutting through a cloud. Worth the money.
Such a beautiful knife, very sharp, light weight and gorgeous design. I cant wait till my boyfriend opens up his gift, he’s going to love it 🥰
It’s just the perfect things I need for cutting vegetables, meat and fish
I wanted a utility knife of some kind to compliment my Miyabi without breaking the bank. Found this to be a great option. Nice blade, great design, and the handle is very nice and comfortable. Definitely recommend.
HAGAKURE 20 | Japanese Santoku Knife 8" - 67 Layer VG10 Steel
I ordered two day ago 4 of them. Receive my order this morning. They more than expected, nice and sharp as a wish. Thanks a lot.
I liked the looks of the Okuma knife , it has nice blue handle with 3 rivets , very well made from Ginza Japanese steel and very sharp blade can cut paper because it's so sharp .
I wanted a versatile knife and this is it !
Love it..sharp, comfortable to use….fits hand….tbe Best knife I have. Thank you JapanChefKnife Happy with this must have knife❤️🔔🌲
I have a few Japanese knives of high carbon steel that are my favourites, but the claim of VG10 steel on this blade at this price made it irresistible. The blade came sharp, but I typically sharpen to a higher level. Although I haven't refined the edge yet, I look forward to seeing the results on this blade, as I really like it on some of my pocket knives.
Came with in the time range, the package was rapped great and was sold.
Shipped quickly. Looks as described... It's gorgeous. Feels sturdy.
Exactly what I was looking. Top quality
