【Knife①】Which is better? Stainless steel vs. carbon steel

•    Kitchen knives are broadly categorized into “stainless steel” and “carbon steel (rusts)”.

•    Stainless steel knives are rust-resistant and easy to maintain, but sharpening them can sometimes be challenging due to the required skill and choice of whetstone.

•    Carbon steel knives are easier to sharpen and can consistently achieve peak sharpness, but they rust easily if neglected.

•    Steels like “Aogami(Blue steel)” and ‘Shirogami(White steel)’ produced by Hitachi Metals in Japan are categorized by carbon content, such as “Aogami No.1” and “Aogami No. 2.” Higher carbon content increases hardness and edge retention but also makes sharpening and handling more difficult.

•    Stainless steel knives contain chromium, making them rust-resistant. This makes them suitable for home kitchens, beginners, and food prep in restaurants.

•    The “sharpness” and “impact on flavor” of knives are debated both scientifically and empirically. It's widely known in culinary practice that steel knives can enhance the flavor of fish and other foods, with the iron content influencing taste perception.

•    Both types have advantages and disadvantages; there is no such thing as an “all-purpose, best knife.” Choosing based on your cooking style, maintenance frequency, commitment to flavor, cost, and aligning with your goals, knowledge, and skills is crucial.