What is a stainless steel knife? What is the difference between a stainless steel knife and a steel knife? What is the best first knife?

Do you think stainless steel knives are "unsharp"?

That was a thing of the past. Nowadays, sharpness comparable to that of steel is the norm. We will thoroughly explain everything from the fundamental differences between steel and V Gold No. 10 to the characteristics of popular steels and how to choose the best one for you.

What is a stainless steel knife?

A "stainless steel knife" is, as the name suggests, a knife made from "stainless steel." So, what exactly is "stainless steel"? To understand this, let's first look at the object of comparison: steel.

Knives are made from two main materials: steel and stainless steel.

First of all, "steel" is an alloy whose main components are iron and carbon. It is a material that has been made by removing impurities and pursuing sharpness and ease of sharpening, but because it is based on iron, it has a major weakness in that it is very susceptible to moisture and will quickly rust if not properly cared for.

On the other hand, "stainless steel" is an alloy that uses steel as a base and adds 10.5% or more of a component called chromium (Cr). This chromium combines with oxygen in the air to instantly form an invisible protective film called a "passive film" on the surface of the knife. This film acts as a barrier and dramatically prevents rust, a weakness of steel.

To put it in perspective, the relationship between these two is similar to that between "coffee" and "cafe au lait."

• Steel = Coffee (Pure) Steel is a pure material that pursues the flavor (sharpness) of the material itself. However, it is delicate and requires careful handling (= rust prevention).
• Stainless steel = Cafe au Lait (hybrid) - "Stainless steel" is made by adding chromium (milk) to steel (coffee) to prevent rust. Just as milk makes coffee mild and easy to drink, chromium transforms steel into a material that is "rust-resistant and easy to handle."

A common misconception: "Stainless steel = hard to cut" is incorrect

Due to the overwhelming advantage of this "rust resistance (ease of use)," stainless steel knives have become the standard for household use. However, it is also true that many stainless steel knives from a generation ago were "less sharp than steel" or "too hard to sharpen" due to limitations in manufacturing technology.

That image still remains, and there is a persistent misconception that "stainless steel knives are easy to maintain, but they don't have the sharpest blades."

However, that is now a thing of the past. Today's "stainless steel for knives" has evolved dramatically thanks to technological innovations by steel manufacturers, and has been reborn as a high-performance material that combines the benefits of steel (sharp cutting ability and ease of sharpening) with the convenience of being rust-resistant.

Characteristics of stainless steel vs. steel knives

The important thing is not which is better, stainless steel or steel, but which one is best for your usage. Let's take a closer look at the advantages and disadvantages of each.

Stainless steel knives: a versatile and convenient option

Stainless steel knives are the most rational and "all-purpose" choice for the modern kitchen.

merit

• Extremely rust-resistant: This is the biggest advantage. Even if you take your hands off the pan for a moment while cooking, you don't have to worry about it like you would with steel. This "ease of maintenance" greatly reduces the stress of daily cooking.
• Diverse choices: There is a huge variety of steel types available. From "V Gold No. 10" and "Ginsan" that offer a good balance of ease of sharpening and sharpness, to "powder high-speed steel" that specializes in maintaining sharpness, you can choose according to your preferences and skill level.

Disadvantages

• Some stainless steels are difficult to sharpen: Some stainless steel knives are very hard and "difficult to sharpen" (take a long time to sharpen). Especially with hard materials such as powdered high-speed steel, it takes skill and time to sharpen the blade at home.

Steel knives: experts in "ultimate sharpness" and "ease of sharpening"

Steel knives are "expert" knives that continue to fascinate professional chefs and cooking enthusiasts who pursue performance.

merit

• Unparalleled sharpness: High-purity steel, especially "white steel," achieves a smooth, cutting edge that clings to food without breaking its fibers. This is the greatest appeal of steel.
  
• Ease of sharpening: Many steels respond well to whetstones, and compared to hard stainless steels, they have the advantage of being easier to sharpen (sharpen) in a short amount of time.

Cons:

• Very susceptible to rust: This is a fatal weakness. If you don't follow the golden rule of "wash it immediately after use and wipe it completely dry immediately," it will rust in no time.
  
• Durability of sharpness: This varies greatly depending on the steel. For example, "white steel," which has the best sharpness, is soft and wears quickly, so it does not last long, while "blue steel" is hard and has excellent durability.

Who is a stainless steel knife or steel knife recommended for?

Find out which one is best for you based on your cooking style and personality.

[Who stainless steel knives are recommended for]

Stainless steel knives are the perfect partner for everyday use and home cooking because they are rust-resistant and easy to maintain.

• People who don't want to spend time on daily care and prioritize convenience
  
• People who want to use it for all purposes without worrying about rust, such as leaving it out in the kitchen
  
• People who want a bottle that can be used for general home cooking without worrying about ingredients (such as acidic tomatoes and citrus fruits)

[Who steel knives are recommended for]

Steel knives are designed for professionals and cooking enthusiasts, as their ``delicate sharpness'' brings out the maximum potential of ingredients.

• People who want to maximize the flavor, aroma, and smooth texture of ingredients without destroying their cells.
  
• To ensure the "best sharpness," someone who can thoroughly maintain the knife after use (to prevent rust)
  
• Those who want to achieve professional-level results in specialized cooking, such as cutting sashimi and delicately slicing.

How to choose a stainless steel knife

Although the term "stainless steel knives" is used broadly, there are countless types.

"V Gold No. 10," "Ginsan," "Molybdenum Steel"...these are all names for stainless steel materials, and the differences in these "steel materials" determine the performance, price, and optimal care of the knife.

Here we will explain in three steps how to choose a stainless steel knife that will not disappoint you, depending on your cooking style and level.

Step 1: Decide on the shape of the knife

First, choose the shape of the knife based on the type of cooking you want to use it for.

• Santoku knife (all-purpose knife): This is the most common all-purpose knife in Japanese households, and can be used to cut meat, fish, and vegetables. The blade is not too sharp, making it easy to use and an ideal first knife .
  
• Gyuto: A Western all-purpose knife with a blade that is longer and slimmer than a Santoku knife. It is suitable for cutting large chunks of meat and chopping ingredients rhythmically.
  
• Petty knife: A small knife for peeling fruit or chopping small condiments. It is very useful to have as an auxiliary to a Santoku knife.

→ If you are looking for your first knife, we highly recommend the Santoku knife, which is ideal for Japanese home cooking.

Step 2: Determine the level of the "material (steel)"

This is the core of choosing a stainless steel knife. We will introduce the potential of steel in three stages, from general home cooking to professional level.

Level 1: [Standard/Balanced] Molybdenum vanadium steel

• Characteristics: This is the most popular "standard" steel for household knives. It has a good balance of sharpness, rust resistance, and ease of sharpening, making it easy to handle. Its price range is from a few thousand yen to around 10,000-20,000 yen , making it excellent value for money.
  
• Recommended for: People who want a standard, cost-effective, and versatile lens.

Level 2: [High Performance/Balanced] V Gold No. 10 (VG10) / Ginsan

• Features: This is a representative example of "high-performance stainless steel," widely used for everything from beginner to professional use. Because it is harder than Level 1 steel, it cuts sharper and lasts longer. The average price range is around 20,000 to 30,000 yen , making it the perfect step-up for a good balance of performance and price.
  
• VG10: An excellent steel with an extremely high balance of hardness, toughness, and corrosion resistance. Popular worldwide, you can't go wrong with this steel.
  
• Ginsan (Gingami No. 3): A special stainless steel with properties very similar to those of steel. It combines the sharpness of steel with the joy of sharpening with a whetstone.
  
• Recommended for: People who want to step up from a standard knife and enjoy the fun of sharpening their own knives and maintaining their sharpness.

Level 3: [Top-tier, Durable] Powdered High-Speed ​​Steel (SG2 / R2)

• Features: This is the strongest class of steel made with the latest cutting-edge technology. The price range is high, at over 30,000 yen , but the performance is worth it.
  
• Advantages: It is extremely hard and boasts an overwhelming "sustained sharpness." Once sharpened, it will stay sharp for several times longer than other steels.
  
• Disadvantages: Because the steel is too hard, it is very difficult to resharpen at home (it takes time). It requires sharpening skills and a suitable whetstone (such as a diamond whetstone).
  
• Recommended for: People who want a knife that will stay sharp for a long time. People who are confident in their sharpening skills or who plan to use a professional sharpening service.

Step 3: Decide on the size and pattern

Once you have decided on the steel material, the last thing to do is choose one that fits your hand.

Handle material:

• One-piece stainless steel: These are hygienic, easy to clean, and have a stylish appearance. However, make sure they are non-slip and won't slip with wet hands.
  
• Wooden (Japanese/Western): Comfortable to the touch and warm. Prolonged exposure to water can cause deterioration, so wipe off any water immediately after washing.
  
• Resin: Practical, durable, and often reasonably priced.

Weight and size:

This is all down to personal preference. If possible, the best way to avoid making a mistake is to actually pick up the knife and check that it is a weight that you can handle without stress. In terms of size, a Santoku knife with a blade length of 165mm to 180mm is the most versatile size that is easy to use in a Japanese kitchen.

Habits to keep your stainless steel knives sharp for longer

With just a little care, your stainless steel knives will stay sharp for a long time.

Habit 1: Wash and wipe immediately after use

It's actually a myth that "stainless steel doesn't rust." If you leave it exposed to salt or acid, it can rust. The biggest secret to making it last longer is to wash it immediately after use and wipe off all moisture with a dry cloth.

Habit 2: Use a sharpener when you feel the blade has lost its sharpness

If you notice that your tomatoes are getting smashed lately, it's time to sharpen it. Just run a few strokes of a simple household sharpener toward you and the sharpness will be significantly restored. This is enough to get started.

Frequently Asked Questions (FAQ)

Q. Can I wash stainless steel knives in the dishwasher?

A. We do not recommend it. Unless the manufacturer states that the knife is "dishwasher safe," we recommend hand washing. Hot water, strong water currents, and contact with other dishes can damage the delicate sharpness of the blade and accelerate deterioration of the handle. For your precious knives, wash them gently by hand with a sponge.

Q. Is it true that stainless steel does not rust?

A. No, just because it is "rust resistant" does not mean it "will not rust." It is true that it is far less prone to rust than steel, but it may rust in the following situations.

• Leaving food with salt or acid (lemon juice, pickled plums, etc.) on it for a long time
  
• Rust transfer occurs when a metal object comes into contact with a wet steel can or metal scrubber.

Even if your knife is made of stainless steel, the key to maintaining its sharpness and beauty for a long time is to wash it promptly after use and wipe off any moisture thoroughly with a dry cloth.

Q. Which do you recommend, V Gold No. 10 (VG10) or Ginsan?

A. Both are extremely excellent steels as "Level 2 (high performance/balanced)", but they have different characteristics.

• VG10: This is an excellent choice, offering a great balance of hardness, toughness, and rust resistance. If you're unsure which to choose, you can't go wrong with this one.
• Ginsan: Its properties are similar to steel, and it is suitable for those who value the sharpness of steel and ease of sharpening.

Both are popular among professionals and there is no superiority or inferiority, so you can choose based on other preferences such as design and weight.

Q. How often should I sharpen it?

A. It depends on how often you use it, but when you feel that the knife has become dull, it's time to sharpen it. Specific signs include: "Chicken skin becomes slippery and difficult to cut," "I can no longer cut tomatoes without crushing them," and "Onions start to sting my eyes." If you continue to use a knife that has become dull, you may end up using too much force, which can be dangerous, so we recommend that you have it sharpened early.

Q. Can I use a sharpener to clean it?

A. A simple sharpener is also effective for restoring sharpness on a daily basis. However, a sharpener only sharpens the edge of the blade in a simple way, and cannot fundamentally "re-sharpen" a blade that has become worn and rounded. If you really want to restore sharpness, it is ideal to use a whetstone. In particular, "V Gold No. 10" and "Ginsan" show their true worth when sharpened with a whetstone. However, you should be careful with ultra-hard knives such as "powder high-speed steel," as the blade will weaken if you use anything other than a specialized sharpener.

Q. Are there any well-known manufacturers or brands?

A. There are many world-renowned knife manufacturers in Japan. For example, Kai's "Seki Magoroku," Tojiro's "TOJIRO PRO," GLOBAL, and Misono are well-known for their high quality and are popular as a first knife.

summary

This time, we explained everything from the basics of stainless steel knives to the differences between them and steel knives, and how to choose specialized steel materials.

The idea that "stainless steel cannot cut" is a thing of the past. Modern stainless steel knives have made great strides, achieving both "easy maintenance" and "sharpness comparable to that of steel."

• Stainless steel or steel: If you want to be free from the stress of daily maintenance, we recommend stainless steel. If you want the ultimate sharpness and the enjoyment of sharpening, we recommend steel.
• What determines sharpness: True sharpness is determined by the multiplication of three factors: the steel material (hardness), the blade thickness (shape), and the blade sharpening (sharpening).

How to choose stainless steel material: The choice of steel material depends on your level and the performance you require.

• Balance (standard): Molybdenum steel
• High-performance balance (enjoy sharpening): V Gold No. 10, Silver No. 3
• Durable (difficult to sharpen): Powdered high-speed steel

Even with stainless steel knives, if you take simple care to wash them after use and wipe them dry immediately, their sharpness will last a surprisingly long time.

We hope this article helps you find the perfect companion for your cooking style.