-Weighted more towards the tip of the blade
-Arguably less durable but very easy and inexpensive to replace
-Full tang (riveted)
-Weighted more towards the the handle
-Arguably more durable but also more expensive to replace
Overall, Japanese steel is harder than Western steel so it takes a better edge and it holds it for a longer period of time. Because of that hardness the makers are able to forge the blade thinner while still maintaining a sharp edge that does not dull quickly, giving you better cutting performance. Western knives have a thicker profile so no matter how sharp the edge gets, it will have the tendency to wedge rather than slice making the blade feel duller than it actually is.
Stainless steel has added elements that prevent it from rusting, but in turn make the steel softer. High carbon steel requires more care, but will hold a better edge for longer.
|Easy care (wash and dry by hand)||Softer steel won’t take or hold an edge as long as high carbon|
|Durable (less prone to chipping)|
|High Carbon |
|Edge retention||More maintenance (wipe down throughout use and make sure it is completely washed and dried before storing to avoid rust forming)|
|Quality of edge||More prone to chipping (the harder the steel the more brittle it becomes) |
Left handed knives are most commonly single beveled. These knives make it easier to push food to the left after being cut, rather than the right.
A single bevel knife is only beveled (sharpened) on one side therefore It is very important to only use a single bevel knife with the bevel on the correct side for what hand you are using it with. Single bevel knives are generally reserved for sushi preparation and require a specific skill set to be able to be used effectively.
Damascus steel gets its name from a region in the middle east that was famous for an ancient, fabled forging/smelting technique in which layers of steel were formed to create an extremely durable and sharp edge. Today the name will refer to any layering of steel that creates a pattern on the outside of the knife. For the majority of damascus steel knives in our store, there is a core steel that does the cutting and the damascus pattern will not affect the overall performance of the blade and will only add to the aesthetics of the knife.
Yes! Any steel can be sharpened. Steel quality will determine how long it stays sharp.
We recommend that you wipe down your knife throughout use and wash and dry immediately when finished. If you allow any moisture or food residue to stay on the blade while in use, the acids will begin to break down the structure of the steel making it become more and more susceptible to rusting. This is especially important on high carbon steel knives, but also advisable for stainless knives. If not cared for properly even stainless knives can form rust as the protective layer of chromium breaks down.
Sharpness determines how well a knife can cut through something. The harder a steel is the better edge it can take. Grain structure comes into play here as well. The finer the grain structure the sharper the edge can become. For example, VG10 and Silver #3 are about the same hardness, but because Silver #3 has a much finer grain structure, it has the ability to become much sharper.
Durability is the blade's ability to withstand damage from bending, twisting, or cutting something hard. The softer a steel is the more durable it will become and vice versa. The downside to having a very durable blade is that it cannot be sharpened to the same degree as a hard steel type and will not stay sharp for very long. On the other side, a very durable knife will be great for harder tasks of working with bigger dense products like cutting winter squash in half, slicing blocks of cheese, and working around bones.