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Table of Contents
About Knife Blade’s Materials
Steel
Stainless Steel
Ceramic
In Closing

 

About the types of materials used for kitchen knives

There are many materials used for kitchen knives, but they can be broadly divided into three types. In this article, we will introduce the three types of knives, including the characteristics of each material. Since sharpness, care, and durability differ depending on the material, it is important to choose the right knife for each use based on the characteristics of each type.

 

Steel

Steel is a material often used for Japanese style kitchen knives. It is also widely used for cooking in Japanese restaurants. Steel is a material made by adding carbon to iron, which increases durability and ease of processing, which are lacking with iron alone. The advantage of steel knives is that they are sharp and durable. Conversely, the disadvantages are that they rust easily and are more difficult to sharpen than stainless steel knives. Although sharpening and knowledge are required, with proper maintenance, these knives can be used for a long time.

 

Stainless Steel

Stainless steel is a material used for various kitchen knives, including Western-style knives. Stainless steel is made by adding chromium and molybdenum to steel, which improves the weak point of steel, namely, its tendency to rust. The biggest advantage of stainless steel knives is that they are resistant to rust and do not need sharpening as often as steel knives, making them easy to care for. On the other hand, the disadvantage is that the sharpness and durability are inferior to those of steel knives.
Because some knives can be washed in a dishwasher, stainless steel knives are widely used in ordinary households because of their convenience.

Ceramic

Ceramic is made of glassy material, and many knives have white blades. It is also a harder material than steel or stainless steel. Therefore, ceramic knives have the advantage of being sharp. Another major advantage is that ceramic is less prone to rust than steel or stainless steel. On the contrary, one of its disadvantages is that it is easy to break. Care must be taken when handling ceramic knives, as they can break if dropped or bumped against. It is also necessary to check if the blade is not worn before use.

In Closing

In this article, we have introduced three types of knife materials: steel, stainless steel, and ceramic. Each of them has its own merits and demerits, so why don’t you try to choose a kitchen knife based on them?

Imoto Sangyo handles a wide variety of Japanese kitchen knives. For details, please refer to the “Trading Results and Products” page.

 

(Reference)
Gifu Seki Cutlery Industry Association, Gifu Seki Cutlery Hall