Steel Type

Composition

(Main elements)

Carbon:

0.70 - 0.75%

Chromium:

13.00-14.50%

Molybdenum:

0.10-0.30%

Vanadium:

0.10-0.26%

Good corrosion resistance:

High chromium content.

Easy to sharpen:

Average hardness.

Adequate edge retention:

Perfect for everyday use.

Cost-effective:

Common choice for mass production.

Average edge retention:

Requires normal frequency of sharpening.

Lower wear resistance: Compared to harder Japanese steels.

Kitchen knives.

Everyday carry pocket knives.

Fixed blade knives.

High Speed Steel (HSS)

Special purpose 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 alloying elements.

Extraordinary edge retention:

For demanding cutting tasks.

High heat resistance:

Maintains hardness even at high temperatures.

Harder to sharpen:

Due to extreme hardness.

Higher price:

Due to high alloy content and manufacturing technologies.

Not stainless:

Japanese carbon steel.

Recommended for expert hands!

Professional chef's knives.

Specialty knives where edge retention is key.

Industrial cutting tools (e.g., drills, milling cutters).

Carbon:

1.00%

Chromium:

14.27%

Cobalt:

1.34%

Molybdenum:

0.96%

Vanadium:

0.21%

Good edge retention:

Due to cobalt content.

Good corrosion resistance:

Through the alloys.

Balanced performance:

For professional knives.

Good toughness:

Often compared to VG10 due to similar composition.

Currently only available in Damascus version.

More expensive than simpler stainless steels.

High-end kitchen knives.

Quality pocket knives.

General purpose knives where a durable edge is needed.

Carbon:

0.15-0.36%

Chromium:

12.00-14.00%

Manganese:

1.00%

Nickel:

1.00%

Silicon:

1.00%

Sulfur:

0.03%

Excellent corrosion resistance:

High chromium content.

Easy to sharpen:

Relatively soft (compared to other Japanese steels).

Very flexible:

Hard to break.

Cost-effective:

Basic Japanese stainless steel.

Frequent sharpening:

Compared to harder Japanese steels.

Entry-level (home) kitchen knives.

Diving knives (high corrosion resistance).

Food industry equipment.

SHIROGAMI

(WHITE PAPER STEEL)

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 content.

Easy to sharpen:

Often sharper than many stainless steels.

Excellent cutting performance:

Base material for traditional Japanese knives.

Patina formation:

Develops a distinctive surface over time.

Prone to rust: No chromium content.

Maintenance intensive:

Requires careful cleaning and storage.

Recommended for expert hands!

High-quality Japanese kitchen knives.

Razors.

Uses where sharpness is paramount and maintenance is not an issue.

Carbon:

0.95-1.05%

Chromium:

14.50-15.50%

Cobalt:

1.30-1.50%

Vanadium:

0.10-0.30%

Molybdenum:

0.90-1.20%

Excellent edge retention:

Due to cobalt content.

Good corrosion resistance:

Through the alloys.

Balanced performance:

For professional knives.

Excellent toughness:

Often compared to MVS10Cob due to similar composition.

Currently only available in Damascus version.

More expensive than simpler stainless steels.

High-end kitchen knives.

Quality pocket knives.

General purpose knives where a durable edge is needed.