Most traditional Japanese kitchen knives, especially high-quality ones, are typically made from high-carbon steel known as "hagane." The specific type of steel used can vary among knife makers and models, but some common types include:
Carbon Steel (Carbon Tool Steel): This type of steel, often referred to as "hagane," is favored by many Japanese knife makers. It is known for its excellent edge retention and ability to attain exceptional sharpness. However, carbon steel is more prone to corrosion and requires careful maintenance to prevent rusting.
Stainless Steel: While not as prevalent as carbon steel, stainless steel is also used in Japanese kitchen knives. Stainless steel blades have higher resistance to corrosion, making them easier to maintain and less likely to develop rust spots. However, stainless steel knives may be slightly harder to sharpen and might not achieve the same level of sharpness as carbon steel knives.
Damascus Steel: Some Japanese knives feature blades made from Damascus steel, which is a layered steel construction with a visually striking pattern. Damascus steel is typically made by folding and hammering together multiple layers of different steels. This process creates a blade with excellent strength, sharpness, and aesthetic appeal.
It's important to note that there is a wide range of Japanese kitchen knife brands, each with their own preferred steel types and variations. The choice of steel depends on factors such as the knife's intended use, desired sharpness, maintenance preferences, and personal preferences of the chef or user.