TYPES OF STEEL

At Sharp Supply, we believe the heart of every great knife is its steel.

Japanese blacksmiths have spent generations perfecting the art of steelmaking from the ancient swordsmiths of Sakai and Echizen to the modern masters crafting today’s kitchen blades. Understanding the steel behind your knife helps you choose the right tool for your cooking style, care routine, and performance expectations.

Here’s a breakdown of the most common steels you’ll find in Japanese knives — and what makes each one unique.

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Examples: Shirogami (White Steel), Aogami (Blue Steel)

Carbon steel is where it all began. It delivers unmatched sharpness, a fine grain structure, and the tactile “bite” that chefs love when slicing. These steels take an incredibly refined edge but do require more care to prevent rust and patina.

Best for: Chefs and enthusiasts who value absolute sharpness and don’t mind maintaining their knives.

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Examples: VG-10, Ginsan (Silver 3), R2/SG2, AUS-8

Stainless steels bring Japanese sharpness into the modern kitchen. They resist rust, handle busy service environments with ease, and are ideal for cooks who want less upkeep without sacrificing performance.

Best for: Home cooks and professionals who want long-lasting performance with minimal maintenance.

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Examples: R2/SG2, HAP40, ZDP-189

Powder metallurgy steels are the result of modern innovation — ultra-hard, fine-grained, and built for longevity. They hold an edge far longer than traditional steels, though sharpening takes more time and skill.

Best for: Those chasing top-tier performance and durability.

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While often mistaken for a type of steel, Damascus actually refers to the layering process. Multiple steels are forge-welded together to create striking wave-like patterns. The core steel provides the performance, while the outer layers add toughness and visual beauty.

Every Damascus knife tells its own story — no two patterns are ever the same.

Best for: Collectors and cooks who appreciate the artistry of Japanese craftsmanship.

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Most Japanese knives use san-mai (three-layer) construction — a hard steel core sandwiched between softer layers for strength and easier maintenance. Others are monosteel, made from a single type of steel for unmatched purity and edge feedback.

Neither is “better” — it depends on what kind of cutting feel you prefer.

At Sharp Supply, we source knives from Japan’s most respected blacksmiths and workshops — each with their own steel preferences and forging traditions.

If you love the ritual of sharpening and caring for your knives, carbon steel will reward you with performance that feels alive in your hand.

If you prefer easy care without compromise, stainless and powdered steels offer outstanding results with minimal maintenance.

Whatever you choose, the steel in your knife is more than just metal — it’s the soul of the blade, shaped by centuries of Japanese craftsmanship.