As a chef driven company, we understand that the care, knowledge, best components, and attention to detail during the forging process by master knife-smiths, is highly important to produce the highest quality knives. These same elements are required by chefs during the cooking process in order to produce top quality food.
Modern Metallurgy is a vast field offering an extended variety of knife options, both stainless and carbon. The information contained here is an overview of Japanese steels.
Primarily, steel is a combination of iron and carbon. The grade and process of steel determine its hardness, durability, and edge retention. Steels for cutlery contain elements in controlled amounts such as chromium, molybdenum, and vanadium. These components allow knife-makers to create recipes called alloys. These alloys exhibit different properties such as corrosion resistance, hardness, strength, and flexibility.
At Element Knife Company, we believe the ‘debate’ over which is better, carbon or stainless steel, is irrelevant. We feel it’s a matter of personal preference. There is a broad array of chef and cook styles and the work required of them is extensive. Often, chefs will have both steels in their ‘quiver’ of knives.
For a knife blade to be considered ‘stainless' it must have a minimum of 10.5% chromium, although traditionally 12-13% is used. Other than that, it is either stain-resistant or considered a carbon steel. Keep in mind that any stainless steel will corrode if exposed to adverse conditions.
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