Steel Types

Every Yoshihiro knife starts with its steel. Browse by steel below, or read on to see how the three families differ.
Petty knife with hammered damascus blade and dark red-brown wood handle

VG Steel

Petty utility chef knife with stainless steel blade and dark ebony handle, triple ring accents

ZDP-189 Steel

Kiritsuke chef knife with ebony handle and two wooden display blocks

HAP-40 Steel

Hammered stainless gyuto knife with ocean blue handle, angled view

SG-II (R2) Steel

Petty utility knife on wood with black handle and gray patterned blade

High Performance SLD Steel

Petty utility prep knife with saya cover and dark handle, polished steel blade

INOX & AUS Steel

Kiritsuke chef knife with black pakkawood handle and white blade, 210mm

SRS13 High-Speed Steel

Petty utility knife with dark handle, silver blade, and light wooden sheath

Ginsan (Silver 3) Steel

High-Carbon Blue Steel

High-Carbon Blue Steel

Sushi sashimi yanagi knife with white steel blade and rosewood handle

High-Carbon White Steel

High-Carbon 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.

Ideal for: Those who prioritize sharpness, precision, and the traditional feel of Japanese knives.
Stainless Clad High-Carbon Knives

Stainless Clad High-Carbon Knives

Sushi sashimi yanagi knife with white steel blade and rosewood handle

High-Carbon White Steel

High-Carbon Blue Steel

High-Carbon Blue Steel

Stainless / Corrosion-Resistant Steels

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.

Ideal for: Busy kitchens, home cooks, or anyone who prefers low-maintenance knives.
Petty knife with hammered damascus blade and dark red-brown wood handle

VG Steel

Petty utility knife on wood with black handle and gray patterned blade

High Performance SLD Steel

Petty utility prep knife with saya cover and dark handle, polished steel blade

INOX & AUS Steel

Powdered / High-Speed Steels

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.

Ideal for: Professional chefs or knife enthusiasts who demand peak performance and are comfortable with higher maintenance requirements.
Kiritsuke chef knife with ebony handle and two wooden display blocks

HAP-40 Steel

Hammered stainless gyuto knife with ocean blue handle, angled view

SG-II (R2) Steel

Kiritsuke chef knife with black pakkawood handle and white blade, 210mm

SRS13 High-Speed Steel

Petty utility chef knife with stainless steel blade and dark ebony handle, triple ring accents

ZDP-189 Steel