Stainless Steel Knives

About

The Stainless steel knives are most popular for rust resistance and ease of maintenance. Our stainless steel knives are made of Japan’s advanced technology high quality stainless steel that combines high carbon and other high performance alloys, so you can enjoy both of the rust resistance and longer edge retention. Stainless steel has typically been defined as any steel alloy which has a minimum of 10.5% Chromium content by mass. However, due to the development of Powdered Metallurgy Steels that contain a lot of Carbon (Which can form Chromium Carbides and thus reduce the corrosion resistance of the steel), one steel manufacturer has suggested a new definition in which a steel is only considered to be ‘stainless' if the Chromium content is twelve times higher than the Carbon content. One key benefit of Stainless Steels is their high corrosion resistance, which makes them easy to maintain when compared to Carbon Steel knives, which rust fairly easily if not properly cared for. Stainless Steel knives are particularly useful for our customers who often work with moist or wet foods, salty foods, or acidic foods such as fruit. A further benefit of Stainless Steel knives, as long as they do not contain a significant volume of other alloying elements, is that the Chromium forms bonds with some of the Carbon and produces Chromium Carbide, a very hard ceramic compound that increases the edge retention of knives. Cutting tools made from early Stainless Steels had a reputation for being relatively difficult to sharpen and also poor edge sharpness, but since the latter part of the 20th Century this has no longer been the case. Due to years of research and development the Stainless Steels that are available today offer excellent performance in terms of corrosion resistance, edge sharpness, edge retention and ease of sharpening. Sometimes you may hear or see some modern Stainless Steels being referred to as “High Carbon Stainless Steels”, this is because they have a relatively h