Sharp, reliable, and built to last, Japanese stainless steels provide an effortless cooking experience with minimal maintenance. As their name suggests, these steels resist rust and staining. Keep in mind, though, that any steel can rust if left exposed to moisture for extended periods.
Japanese stainless steels offer better durability and damage resistance than other Japanese steels, such as high carbon varieties. However, due to their hardness, they are more fragile than most other kitchen knife steels. This hardness is a trade-off—while it makes the knives more prone to chipping, it also enables superior sharpness and edge retention.
