When choosing a knife, the type of steel used for the blade is essential. The two most common options are carbon steel and stainless steel, each with its own character, advantages, and care requirements. This note is here to help you understand the differences and choose what best fits your use.

Carbon Steel – Traditional and Alive
Most traditional Japanese knives are made from carbon steel. It is the ancestral steel used for centuries, valued for its purity and its direct connection to craftsmanship. It generally cuts slightly better than stainless steel making it extremely efficient for precise cutting, The trade-off is that this carbon steel edge loses sharpness faster than stainless steel. In return, it is much easier to sharpen, often requiring only a whetstone or any sharpening tool with the good angle set.

But most important, carbon steel is a living material, it reacts naturally with oxygen and humidity, developing a natural patina over time. This patina is normal, often considered beautiful, and many users even encourage it as it gives the knife a unique visual identity while offering mild protection against rust.
However, carbon steel must never be left wet. Prolonged contact with water or moisture will cause red rust. Drying the knife after use is essential.

Stainless Steel – Practical and Stable
Stainless steel, used in 90% of the knives on the market, is corrosion-resistant and keeps its edge longer. What a game changer, but when it does become dull, sharpening is more demanding and often requires professional tools or going to a sharpening shop.
Stainless steel requires very little day-to-day care making it the right choice if you want a reliable knife always ready at hand.

At the end choosing the right steel usually comes down to carbon steel for tradition and cutting performance, and stainless steel for convenience and ease of use.

Care Rules:
Regardless of the steel type, none of my knives can ever go in the dishwasher. Heat and detergents will irreversibly damage both the blade and the handle. This rule applies to all handmade or high-end knives.
Carbon steel blades should be oiled whenever possible; any natural oils (or grease from a sausage!) will form a protective layer.
Stainless steel doesn’t need oiling, however a light drop of oil is never harmful.
Match the angle of your sharpening tool with the bevel angle of the knife. Most of my chef's knives have an angle of 15°, EDC and table knives 20°.
Handles should be oiled once a year with any natural wood oil.

If you have any other questions feel free to contact me.
Ron