When buying Japanese cooking knives Australia, it is important to consider the type of steel used to make the knife. Most of the present-day stainless steel knives don’t maintain their sharpness for long, because the blades haven’t been treated or tempered using techniques of hardening steel.

Rockwell or HRC scale is the most common way of determining the hardness of steel. The lowest hardness level is 56 HRC. However, this applies only to a decent kitchen knife. Stainless steel knives under 56 HRC won’t only lose their sharpness quickly but will also be harder to sharpen.

Knives marked as stainless have a high content of chromium and a low carbon content and are therefore not as good. If you want a stainless steel knife, you should choose a blade made of steel with a lower chromium level with the addition of vanadium or molybdenum which has been tempered to 56 HRC or more. If you can’t find data on the quality, data and hardness of stainless steel when purchasing a knife, it is often stainless steel with a high chromium content and a low carbon content.

Steel that has a high carbon content remains sharp for longer and it is easier to sharpen but the blade will develop a patina because there is no chromium added to it. On the other hand, a knife with high content of chromium and carbon stays sharp for a long time but is more difficult to sharpen.

Benefits of laminated steel knives

When buying Japanese chef knives, you can choose a knife with a laminated blade. The blades of kitchen knives are usually made of two or more kinds of steel. The core is made of hard and high-quality steel covered with an external layer of stainless steel that is softer.

The benefit of laminated steel is that, due to its hardcore, it remains hard for a long time and due to its softer external layer, it is easier to sharpen. The softer external layer protects the core steel from elements. In the case of rust formation, it usually appears on the tip where the core comes out and where it can be removed by sharpening. Knives that are laminated in different types of steel have a special appearance. They have bending layers that look like growth rings and the pattern is known as Damascus. The patterns make every knife beautiful and unique and attract a lot of buyers.


When buying a knife, it is best to know what it costs. The price of a medium-sized knife with a simple blade and handle from decent steel can cost about 50 to 60 pounds. Longer blades mean more steel and this means higher prices. A blade that is 1 cm longer can cost about 5 to 15 pounds for the same Japanese cooking knives Australia. A more balanced and elaborated handle will add a few more pounds or dollars to the price. Hand-forged knives made of laminated steel with elaborated handles made by known manufacturers can cost several thousand dollars.