|
Steel Type
|
Type |
Composition
(Main elements)
|
Pros |
Cons |
Typical Use |
Manufacturer |
| AUS-8A |
Mid-range stainless steel |
Carbon:
0.70 - 0.75%
Chrome:
13.00-14.50%
Molybdenum:
0.10-0.30%
Vanadium:
0.10-0.26%
|
Good corrosion resistance:
High chrome content.
Easy to sharpen:
Average hardness.
Decent edge retention:
Perfect for everyday use.
Cost-effective:
Common choice in mass production.
|
Standard edge retention:
Requires regular sharpening.
Lower wear resistance: Compared to harder Japanese steels.
|
Kitchen knives.
Everyday carry pocket knives.
Fixed blade knives.
|
AICHI - JAPAN |
| FAX-38 |
High-Speed Steel (HSS)
Special use steel
Japanese carbon steel
|
Carbon:
1.23-1.33%
Tungsten:
5.70-6.70%
Molybdenum:
4.70-5.30%
Vanadium:
2.70-3.20%
Cobalt:
8.00-8.80%
|
Excellent wear resistance:
Due to high hardness and alloys.
Extreme edge retention:
For demanding cutting tasks.
High heat resistance:
Retains hardness even at high temperatures.
|
Harder to sharpen:
Due to extreme hardness.
Higher price:
Due to alloy content and production tech.
Not stainless:
Japanese carbon steel.
Recommended for expert hands!
|
Professional chef knives.
Special knives where edge retention is key.
Industrial tools (e.g., drills).
|
NACHI FUJIKOSHI - JAPAN |
| MVS10Cob (DAMASCUS) |
Cobalt-alloyed stainless steel |
Carbon:
1.00%
Chrome:
14.27%
Cobalt:
1.34%
Molybdenum:
0.96%
Vanadium:
0.21%
|
Good edge retention:
Due to cobalt content.
Decent corrosion resistance:
Through the alloys.
Balanced performance:
For professional knives.
Good toughness:
Often compared to VG10 due to composition.
|
Currently only available in damascus version.
More expensive than simple stainless steels.
|
High-end kitchen knives.
Quality pocket knives.
General purpose knives requiring durable edge.
|
NACHI FUJIKOSHI - JAPAN |
| U420J2 |
Low carbon stainless steel |
Carbon:
0.15-0.36%
Chrome:
12.00-14.00%
Manganese:
1.00%
Nickel:
1.00%
Silicon:
1.00%
Sulphur:
0.03%
|
Excellent corrosion resistance:
High chrome content.
Easy to sharpen:
Relatively soft (compared to other Japanese steels).
Very flexible:
Hard to break.
Cost-effective:
Entry-level Japanese stainless steel.
|
Frequent sharpening:
Compared to harder Japanese steels.
|
Basic (home) kitchen knives.
Diving knives (high corrosion resistance).
Food industry equipment.
|
NIPPON KOSHUHA - JAPAN |
|
SHIROGAMI
(WHITE PAPER STEEL)
|
Japanese Carbon Steel (Traditional) |
Carbon:
1.25-1.35%
Manganese:
0.20-0.30%
Phosphorus:
0.02%
Silicon:
0.010-0.20%
|
Extreme sharpness:
Very fine grain structure and high carbon.
Easy to sharpen:
Often sharper than many stainless steels.
Excellent cutting performance:
Base material for traditional Japanese knives.
Patina formation:
Develops a characteristic surface over time.
|
Prone to rust: No chrome content.
High maintenance:
Requires careful cleaning and storage.
Recommended for expert hands!
|
High quality Japanese kitchen knives.
Straight razors.
Uses where sharpness is paramount and maintenance is not an issue.
|
HITACHI - JAPAN |
