101 Japanese Steel

Japanese steel has been famous for more than 1200 years for its use in the manufacture of katana or samurai swords. But in the beginning it was not often used to make knives. After the end of the Second World War, the then Japanese government forbade the manufacture of swords, which encouraged sword makers to turn their creativity into knives. Thus began the journey of knives in Japanese cutlery and it has finally proven to be one of the best knives in the world. The secret of the best Japanese knives of high quality and exceptional performance depends mainly on the type of steel they are made of.

Japan List of steel products

The characteristics of Japanese kitchen knives are known for their strength, sharpness, cutting quality, ease of sharpening and durability. Like any existing material, each steel has certain advantages and limitations, depending on its structural and chemical properties, depending on the application. But good heat treatment and control can bring out the inherent properties of steel and other materials.

Steel can be divided into two main groups. It is made of stainless steel and carbon steel. Stainless steel has excellent resistance to rust, but is easily dulled. Carbon steel has excellent edge strength, but is more susceptible to rust. The knives are therefore made of a combination of stainless steel and carbon steel. Another company uses a different diet with these two steels to obtain the desired product.

• Damascus steel
• VG-10 Steel
• VG-10 Super steel
• VG-1 Steel
• Steel AUS-10
• AUS-8 Steel
• Steel VG-2
• Steel VG-Max
• Blue steel
• Super blue steel
• Suminagashi Blue Steel
• White steel
• Sumigashi white steel

Damascus steel

Damascus steel was one of the steels used in the Middle East to make curved steel sword blades. The Middle East is a geographical name that roughly covers Western Asia. Wutz-Stahl is a crucible steel with a stripe pattern. Damascus steel swords are identified by the characteristic laws of banding and marbling of running water. These knives were known for their resistance to shattering and their ability to sharpen very sharp edges with excellent edge retention. Until the beginning of the 20th century. At the end of the 19th century every barrel was made of Damascus steel. Part of current use is the production of beautiful shavers. Damascus steel is also used for hunting and military weapons, and is also mainly used for cutlery.

Staal is named after the famous shopping mall in Damascus, now Syria. The name may come from the fact that the swords were made or sold directly in Damascus, or perhaps from the characteristic patterns of the steel, probably because of the name of the damascus cloth, which in turn is named after Damascus.

The history of Damascus has become long and the reputation of Damascus has become the basis of many legends.  For example, sharp steel can easily be cut through the barrel of the rifle. The Arabs brought Damascus Steel to Damascus from India and the Middle East, and after precise procedures it became the famous Damascus Steel. From III. to XVII. For centuries was supplied by India Wootsteel. But the production of these pattern steels eventually collapsed and stopped around 1750. Little by little the production methods have been lost and to this day the methods have escaped the attention of modern researchers.

Damascus steel is considered part of experimental archaeology. Since the technology of steel production has been lost, many people have spent years trying to discover the process or simply change the production method. Unfortunately, the various restoration attempts failed due to differences in raw materials and production methods.

Modern damascene steel plates are made of different types of steel and iron strips welded together to form a bat. Iron strips give steel the necessary hardness at a molecular level. The workpiece can therefore be stretched and bent in any number of layers. According to the American Blade Society (ABS), a damascus leaf must have at least 300 layers to be evaluated by Master Smith.

Some advantages of Damascus steel

• The sword of this steel was famous for its strength and resistance to hold the edge.
• Thanks to the design of the leaf pattern, it is very beautiful and aesthetically pleasing.
• The design of a knife will not appear twice in the world because the folding and layering process differs from master to master.
• The multilayer steel bending makes the blade strong and durable.
• Damascus steel blades have better resistance to shattering and almost rust than most blades available on the market.

Some limitations Damascus steel

• As the original production method for this steel has been lost, there are many counterfeit products of poor quality on the market.
• Due to the variety of production processes, knives are very expensive.

The modern Damascus steel is always carefully researched in order to achieve its true heritage. Today, it is mainly used to make different knives. These knives include curved, serrated and hunting knives. The Damascus steel knives are not only characterized by their beautiful design, but also by their strength and durability.

VG-10 Steel

VG-10 steel is an indication for a certain type of stainless steel cutlery. The abbreviation VG-10 stands for V-Gold #10 or V-Kin #10. Gold means a quality that indicates a gold standard. In the same way, kinship is symbolized by Japanese gold. It is produced in Japan by Takefu Special Steel Company, mainly for the production of different types of knives.

VG-10 steel has a strength of 60 to 61 HRC on the Rockwell scale, although it can sometimes reach 62 HRC. The Rockwell Scale is a numerical scale for determining the hardness of a material. The steel has a high density which allows it to be released to achieve the Rockwell scores.

Echizen is a small town in the province of Fukui in Japan. Though small in size and population, it has a long history of craftsmanship, including the famous handmade Japanese paper – yours. Ehicen has also been known for more than 700 years for its tradition of manufacturing blades and agricultural machinery, and the knife-making industry continues to flourish.

Among many craftsmen, Takefu Special Steel has received worldwide recognition for its characteristic steel, which is characterized by its excellent properties. This exceptional steel is the VG-10. Originally it was only used in Japan, but today it is widely used all over the world. Recently, the Chinese company Kizer started producing VG-10 steel knives at a much lower price than its competitors. In addition, Miyabi uses VG-10 steel in its knives, but under a pseudonym called CMV60.

VG-10 is a stainless steel with a high carbon content (C). The material contains 1% carbon (C), 15% chromium (Cr), 1.5% cobalt (Co), 0.5% manganese (Mn), 1% molybdenum (Mo) and 0.2% vanadium (V). It is made by means of plating, a process in which different metals are bonded together, using the strength of each metal to produce a stronger product. The use of chromium (Cr), cobalt (Co) and molybdenum (Mo) results in a stronger atomic structure. This is a mechanism that prevents the carbide bonds from breaking. The addition of vanadium (V) provides strong carbide bonds and thus improves wear resistance. In addition, heat treatment is applied to achieve the required Rockwell scale.

Some advantages of VG-10 steel

• Knives from this steel are known for their strength and good cutting properties.
• Steel shows the corrosion resistance of stainless steel with the hardness of carbon steel.
• Knives of this steel are very easy to sharpen.
• These knives are cheaper than most other knives.

Some restrictions on VG-10 steel

• This steel is not ideal for use in salt water.
• One of the characteristics of the VG-10 steel blades is a thick blade behind the cutting edge. Since the user first needs to become familiar with the knife by using it regularly, it takes some time to get the expected performance of the knife.
• Knives made of this steel are not suitable for difficult tasks such as bone fractures.

VG-10 steel not only has a prominent place in the knife industry in Japan, it is also one of the most sought-after steels in the world. Originally, knives of this steel were sent to cooks in Japan, but today they are known all over the world. It is used not only for making cutlery, but also for hunting knives, tactical knives and pocket knives.

VG-10 Super Steel

VG-10 Super steel is used for the production of Kasumi knives at the Sumikama tableware company in Seki, Japan. The Kasumi VG-10 Pro Series is one of the products offered by Kasumi. For the production of these knives the company uses the most advanced materials according to the latest production technologies. VG-10 super steel is one of these materials.

Seki can be called the cutlery capital of Japan. It is located in the centre of the Japanese archipelago, the history of which goes back more than 800 years. In the beginning 1200 fencers appeared in Seci. The technology and production methods used at the time were unique in Japan. These traditional methods were eventually passed on to the next generation. These technologies are still used to produce VG-10 super-steel knives. Sumikama Cutlery – the original manufacturer of VG-10 Super steel knives.

Kasumi VG-10 Pro blades are made from a single piece of VG-10 steel, which contains a large amount of carbon (C). Because of its high carbon content (C), VG-10 steel is known as VG-10 Super. Because steel has a high density, it has the capacity to reach around 60 to 61 HRC on the Rockwell scale. The heat treatment is used to achieve the required Rockwell scale. Thanks to the natural arrangement of the steel, the edge of the blade is straightened naturally to stay straight. The hardness and flexibility of the steel allows the blade to hold and maintain a perfect edge.  All knives are handmade by experienced craftsmen in the Japanese city of Seki.

Some advantages of VG-10 Super Steel

• Knives of this steel can keep a perfect edge for a long time.
• Knives are easy to sharpen.
• Because the amount of carbon (C) is important, steel is very strong.

Some limits VG-10 Super Steel

• Knives made of this steel are very expensive than knives made of VG-10 steel.

The VG-10 Super Steel is mainly used in Sumikama cutlery. The cutting edge of the steel blades is bevelled and is normally held at an angle of 15 degrees with full contact and without bolts.

VG-1 Steel

VG-1 steel is an indication for a certain type of stainless steel cutlery. The abbreviation VG-1 stands for V-Gold #1. It is produced by the Takefu Special Steel Company in Japan, which also produces VG-10 steel. It’s not the same steel as the VG-10, but a precursor. VG-1 steel has indicators from 58 to 61 HRC on the Rockwell scale. Today, only Cold Steel, one of the world’s largest knife manufacturers, uses VG-1 steel.

VG-1 is a stainless steel that contains large amounts of carbon (C) and molybdenum (Mo). The material contains 0.95 to 1.05% carbon (C), 13 to 15% chromium (Cr), 0.2 to 0.4% molybdenum (Mo) and less than 0.25% nickel (Ni). Chromium (Cr) and molybdenum (Mo) form strong carbide bonds during pressing and at the same time increase the corrosion resistance of the steel. In addition, heat treatment is applied to achieve the required Rockwell scale.

Some advantages of VG-1steel

• Knives of this steel can keep a perfect edge for a long time.
• When grinding, VG-1 steel has a sharper edge than VG-10 steel.
• VG-1 steel is stronger than VG-10 steel.

Some restrictions on VG-1 steel

• A knife of this steel has no cutting capacity as long as a knife of VG-10 steel.
• VG-1 steel is more sensitive to rust than VG-10 steel.
• Knives of this steel are more expensive than VG-10 steel.
• This steel tends to split the blade.

VG-1 steel has better sharpness and strength than other stainless steels. In addition to the production of kitchen knives, it is also used to make hairdresser’s scissors, kitchen knives and knives for food processing machines.

AUS-10 Steel

AUS-10 steel is a stainless steel. It is also known as AUS-10A steel or, in short, single 10A steel. This steel is produced by the Aichi Foundry, a company based in Japan, and is one of the best products in the AUS series. Some companies, with the exception of the Aichi smelter, call their steel AUS-10A instead of AUS-10 to distinguish it from AUS-10 steel. AUS-10 steel blades are very strong, corrosion resistant and easier to sharpen. AUS-10 steel offers better performance than AUS-8 steel in terms of edge retention and sharp edge fixing.

The AUS-10 steel has indicators of 58 to 60 HRC on the Rockwell scale. This steel meets the same standards as the 440C, as both have a carbon content (C), but the AUS-10 is slightly stronger than the 440C. 440C steel is considered to be one of the best stainless steels, mainly used for cutlery. Today, only Cold Steel, from the world’s largest knife manufacturers, uses AUS-10 steel.

AUS-10 steel is a very refined stainless steel with a high carbon content (C). More carbon means more edge stability. The corrosion resistance of this steel is comparable to that of ATS steel. The material contains 0.95 to 1.1% carbon (C); 13 to 14.5% chromium (Cr); 0.5% manganese (Mn); 0.1 to 0.31% molybdenum (Mo); 0.49% nickel (Ni); 0.04% phosphorus (P); 1% silicon (Si); 0.3% sulfur (S) and 0.1 to 0.27% vanadium (V).

The high carbon content (C) makes the steel harder. The presence of molybdenum (Mo) makes the steel sharper, but the presence of vanadium (V) is problematic. In addition, heat treatment is applied to achieve the required Rockwell scale. The Aichi foundry is very strict in terms of manufacturers and heat treatment requirements.

Some advantages of AUS-10 steel

• Knives of this steel are easy to sharpen and reach a perfect edge.
• Products made of high quality steel.
• The hardness of the steel ensures that the blades do not break easily when sharpened under pressure.
• Steel is more resistant to rust and corrosion.
• Knives made with their help are affordable in most cases.

Some restrictions AUS-10 steel

• Steel itself is very expensive to buy and refine.
• Knives often have to be sharpened because they have a slightly lower cutting capacity.

AUS-10 steel is very similar to the world famous VG-10 steel, although there are small differences. This steel is suitable for making large, well-balanced knives such as the Gyuto. The steel is cold forged, which increases the density of the stainless steel.

AUS-8 Steel

AUS-8 steel is a stainless steel. It is also known as AUS-8A steel, or 8A steel for short, which is produced in the Aichi foundry in Japan and is one of the best products in the AUS steel range. Compared to other leading steel grades, it can be considered a medium quality steel. Some companies, with the exception of the Aichi smelter, call their steel AUS-8A instead of AUS-8 to distinguish it from the AUS-8.

AUS-8 steel blades are very strong and better protected against rust and wear. AUS-8 steel offers better performance than AUS-6 steel in terms of shot peening and wear resistance. The AUS-8 steel has indicators of 58 to 60 HRC on the Rockwell scale. This steel has the same standard as 440B, as both have a carbon content (C), and AUS-10 is often chosen as a replacement for 440C. 440B is considered to be one of the best stainless steels with a carbon content (C) even higher than 440A. Today, only Cold Steel, from the world’s largest knife manufacturers, uses AUS-8 steel.

AUS-8 steel is a very fine stainless steel with a high carbon content (C). More carbon means more edge stability. The corrosion resistance of this steel is comparable to that of ATS steel. The material contains 0.7 to 0.75% carbon (C), 13 to 14.5% chromium (Cr), 0.5% manganese (Mn), 0.1 to 0.31% molybdenum (Mo), 0.49% nickel (Ni), 0.04% phosphorus (P), 1% silicon (Si), 0.3% sulfur (S) and 0.1 to 0.27% vanadium (V).

The main difference between AUS-8 and AUS-10 steels is the amount of carbon (C). AUS-10 steel has a higher carbon content (C) than AUS-8 steel. According to the commercial definition of the knife, the steel still contains a large amount of carbon (C), so AUS-8 steel has a higher hardness. The presence of molybdenum (Mo) makes the steel sharper, but the presence of vanadium (V) is problematic. In addition, heat treatment is applied to achieve the required Rockwell scale. The Aichi foundry is very strict in terms of manufacturers and heat treatment requirements.

Some advantages of AUS-8 steel

• Knives of this steel are easy to sharpen and reach a perfect edge.
• The hardness of the steel ensures that the blades do not break easily when sharpened under pressure.
• Steel is more resistant to rust and corrosion.
• Knives made with their help are affordable in most cases.

Some restrictions AUS-8 steel

• Knives often have to be sharpened because they have a slightly lower cutting capacity.

AUS-8 steel is suitable for the production of high quality knives. Although its productivity is slightly lower than other high-end knives, its price range makes it an interesting product. Because of its similarity to 440B steel, AUS-8 steel is often used for mass production of knives.

VG-2 Steel

VG-2 steel is an indication for a certain type of stainless steel cutlery. The abbreviation VG-2 stands for V-Gold #2. It is produced by Takefu Special Steel Company in Japan, which also produces Vag-10 and Vag-1 steel. VG-2 steel reaches about 62 HRC on the Rockwell scale.

VG-2 is a stainless steel that contains large amounts of carbon (C) and molybdenum (Mo). The standard material is semi-permanent solid stainless steel. It contains less carbon (C) than VG-1 steel. According to the definition of knife trade, steel still contains large amounts of carbon (C). The material contains 0.6 to 0.7% carbon (C), 13 to 15% chromium (Cr), less than 0.25% copper (Cu), 0.1 to 0.2% molybdenum (Mo) and less than 0.25% nickel (Ni). The ratio of the steel components is well balanced, resulting in a uniform carbide composition for better corrosion resistance. In addition, heat treatment is applied to achieve the required Rockwell value.

Some advantages of WG-2 steel

• The hardness of the steel ensures that the blades do not break easily when sharpened under pressure.
• Steel is more resistant to stains and scratches and has a better toughness than VG-1.
• This steel is used for the manufacture of budget knives of different types and qualities.
• Steel is also used as rolling material.

Some restrictions on VG-2 steel

• Knives often have to be sharpened because they have a slightly lower cutting capacity.
• Steel itself is more expensive and more resistant to work.
• Knives of this steel are not suitable for hard cutting.

VG-2 steel is not as well known as other VG steel grades. All steel grades of the VG series are produced by Takefu Special Steel Company in Japan. Currently, VG-2 steel is mainly used for rolling other materials or in household knives.

Steel VG-Max

VG-Max steel is the latest edition of the VG steel series. It is one of the super steels that is recognized worldwide as one of the best steels for cutlery. This steel is based on VG-10 steel and is essentially an improved version. Increasing the amount of material to further improve an already known steel such as VG-10 is the main reason for the discovery of this advanced steel that maximizes yield. It’s actually, as the name suggests, Max’s steel. VG-Max is the abbreviation for V-Goldd-Max. This steel is from Shun and is produced in the Japanese city of Seki. VG-2 steel has values from 60 to 61 HRC on the Rockwell scale. max for Japanese steel.

VG-Max contains extra ingredients on top of what was already in VG-10 steel. An extra amount of carbon (C) is added to increase strength and durability and an extra amount of chromium (Cr) is added to increase wear and corrosion resistance. In addition, an extra amount of cobalt (Co) increases the strength and an extra amount of tungsten (W) makes the steel very thin, so that the edge of the blade can be very sharp. The presence of molybdenum (Mo) increases the corrosion resistance, while the presence of vanadium (V) allows the steel to form carbides and sharpen the cutting edge.

Some advantages of WG-2 steel

• Steel holds the edges better than VG-10 steel.
• The hardness of the steel ensures that the blades do not break easily when sharpened under pressure.
• Steel can hold the edge of the blades longer.
• Knives of this steel are easy to sharpen and reach a perfect edge.

Some restrictions on VG-2 steel

• Knives of this steel are very expensive.

VG-Max steel is one of the most advanced and efficient steels currently in use. Although VG-10 steel is better known than this specific steel, VG-Max will eventually reach this level. We are well on our way to achieving such results.

Blue steel

Blue steel is also called Aogamist steel. This is Hitachi’s Japanese steel, also known as blue-paper steel. This specific name refers to the colour of the packaging. That doesn’t mean steel is blue. This steel is carbon steel. Blue steel reaches values of 60 to 62 HRC on the Rockwell scale.

Blue steel contains carbon (C) and iron (Fe) and small amounts of phosphorus (P) and sulphur (S). Chromium (Cr) and tungsten (W) are added later. The addition of these two elements lowers the curing temperature and improves wear resistance. The improved wear resistance ensures that the cutting edge is retained longer. Depending on the carbon content (C), steel is divided into two groups. Blue Steel 1 contains 1.2 to 1.4% carbon (C) and Blue Steel 2 contains 1 to 1.2% carbon (C). Blue Steel 1 contains more carbon (C) than Blue Steel 2. During mechanical grinding, blue steel produces less and less sparks.

Some advantages of blue steel

• Steel holds the edges better.
• The hardness of the steel ensures that the blades do not break easily when sharpened under pressure.
• Steel can hold the edge of the blades longer.
• Knives of this steel are easy to sharpen and provide a perfect edge.

Some restrictions Blue steel

• Knives of this steel are very expensive.
• The steel itself is very difficult to process.

Blue steel is one of the best steels found in Japan. With extraordinary sharpness and definition of contours he created a place for her in the world.

Super Blue Steel

Aogami Super Blue Steel or better known as Aogami Super Blue Steel is one of the best carbon steel materials for cutlery. Knives of this steel are known for their exceptional sharpness. Made in Japan by Hitachi. Super Blue steel has a performance of 60 to 65 HRC on the Rockwell scale.

Super blue steel is a mixture of carbon steel, which can be considered as the peak that carbon steel can reach. Carbon steel can achieve exceptional sharpness, and Super Blue steel is an ideal example. The material contains 1.4 to 1.5% carbon (C), 0.3 to 0.5% chromium (Cr), 0.2 to 0.3% manganese (Mn), 0.025% phosphorus (P), 0.1 to 0.2% silicon (Si), 0.004% sulfur (S), 0.3 to 0.5% vanadium (V) and 2 to 2.5% tungsten (W). The addition of vanadium (V) improves wear resistance.

Some advantages Super blue steel

• Steel holds the edges better.
• Steel can hold the edge of the blades longer.
• Knives of this steel are easy to sharpen and provide a perfect edge.
• Some limits Super Blue Steel
• Knives of this steel are very expensive.
• The steel itself is very difficult to process.
• Knives of this steel discolour during use.

Super Blue steel is one of the best carbon steel knives and gives you an incredibly sharp edge. Moritaka and Takeda are among the most famous designers who use this steel.

Suminagashi Blue Steel

Suminagashi Blue Steel is part of the Blue Steel family, i.e. liquid ink, and it refers to the beautiful wave pattern found in knives of this steel. This steel scored 62 to 64 points on the Rockwell scale.

Figure 12: Yoshiro Aoko Blue Steel Suminagashi Damascus Kiritsuke Japanese knife

Like other blue steels, Suminagash blue steel is made of carbon steel. Produced by superimposing blue steel 1 or blue steel 2 on top of each other and by adding different soft and hard steels. The layers go through a forging and hardening process to achieve incredible sharpness.

Some advantages of minagashine blue steel

• Steel has an excellent grip on the edge.
• Knives of this steel are easy to sharpen and provide a perfect edge.
•  The steel is wear-resistant.
• This steel overcomes the disadvantages of Blue Steel 1 and Blue Steel 2.

Some limitations of Suminagashi Blue Steel:

• Knives made of this steel need regular maintenance because they are not rust resistant.
• For best performance, the blades should be sharpened regularly.

The Suminagashi Blue steel blades are not only very beautiful, but also have a disturbing sharpness and performance.

White steel

White steel is also called wide-mesh steel. It’s Japanese steel from Hitachi. It can also be identified as white paper steel. As with blue steel, this name refers to the colour of the packaging. This steel is almost pure carbon steel.

White steel is divided into 2 categories based on its carbon content (C). It’s true: White steel 1 and white steel 2. White steel 1 contains 1.25 to 1.35% carbon (C), 0.2 to 0.3% manganese (Mn), 0.25% phosphorus (P), 0.1 to 0.2% silicon (Si), 0.004% sulfur (S). In contrast, bright 2 steels contain 1.05 to 1.15% carbon (C); 0.2 to 0.3% manganese (Mn); 0.25% phosphorus (P); 0.1 to 0.2% silicon (Si); 0.004% sulphur (S). White steel 2 has a lower carbon content (C) than white steel 1.

Some advantages of white steel

• Steel has an excellent grip on the edge.
• Knives of this steel are easy to sharpen and provide a perfect edge.
• The steel is wear-resistant.

Some restrictions for white steel

• White steel 1 is very resistant to work.
• White Steel 1 can be brittle.
• Knives made of this steel need regular maintenance because they are not rust resistant.
• For best performance, the blades should be sharpened regularly.

White steel is one of the most widely used in Japan for the manufacture of kitchen knives.

Suminagashi White Steel

Suminagashi White Steel is part of the White Steel family. The word means flowing ink and refers to the beautiful wave pattern that exists in the knives of this steel. This steel scored 62 to 64 points on the Rockwell scale.

Like other white steels, Suminagash blue steel is made of carbon steel. Produced by superimposing bright steel 1 or bright steel 2 and adding various soft and hard steels. The layers go through a forging and hardening process to achieve incredible sharpness.

Some advantages of Minagashinwhite steel

• Steel has an excellent grip on the edge.
• Knives of this steel are easy to sharpen and provide a perfect edge.
• The steel is wear-resistant.
• This steel overcomes the defects of bright steel 1 and bright steel 2.

Some restrictions for Sumygashwhite steel

• Knives made of this steel need regular maintenance because they are not rust resistant.
• For best performance, the blades should be sharpened regularly.

The Suminagash white steel knives are very beautiful. They are not so widespread, but they are still useful for both amateur and professional chefs.

In short, there are many types of steel in Japan from which many different tools, including kitchen knives, are made. Each steel has unique properties and certain advantages with certain limitations. Each steel is used differently and the production of knives is further improved thanks to the progress of the researchers working on these steels.

 

 

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