Stainless steel
Stainless steel knives do not rust with normal use. Modern stainless steel can get very sharp and hold its edge for a long time.
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Choose stainless if the knife is shared with others in the house, may be left wet, or is a gift. Common stainless steels are VG10 from Takefu Special Steel, Ginsan, which sharpens almost like carbon steel, and the powder steel SG2, which holds its edge for a long time. Sharpening takes a little more work than carbon steel. None of them can go in the dishwasher, so wash by hand and dry.
Sujihiki · 255 mm
NIGARA HAMONO Anmon SG2 Raindrop Damascus Kiritsuke Sujihiki































































