Explore Our Steels

Traditional high-carbon steels, like Blue Steel and White Steel, are prized for exceptional sharpness and edge retention. Perfect for chefs and home cooks who value precision and don’t mind a little extra maintenance.

• Stainless-Clad High-Carbon: A high-carbon core is wrapped in stainless steel, combining the razor-sharp performance of traditional carbon steel with the easier maintenance of stainless. Less worry about rust, more focus on cooking.
• Pure High-Carbon: Delivers unmatched sharpness and edge refinement, but requires more care to prevent rust.

Stainless steels like 440C, VG, SLD, and INOX/AUS resist rust and discoloration while still holding a strong edge. Great for cooks who want excellent performance with minimal maintenance.

• Easy to care for, highly resistant to rust and stains.
• Edge retention is generally lower than high-carbon steels and may not reach the same razor-sharp edge.

Specialty steels such as HAP-40, SG-II (R2), SRS13, and ZDP-189 are engineered for professional-level performance. They offer extreme edge retention and cutting precision but are harder and more brittle than standard steels.

• Exceptional edge retention and cutting performance.
• Can chip or crack if misused, more challenging to sharpen, less forgiving than other steels.