STAINLESS CLAD (MODERATE MAINTENANCE)

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$2,199.95
Knife Type
Composition
Steel Type
Blade Length
Finish
Shiro Kamo AO Super Gyuto 215 mm
Shiro Kamo AO Super Gyuto 215 mm
Shiro Kamo AO Super Gyuto 215 mm
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Shiro Kamo AO Super Gyuto 215 mm

Price
$304.95
Tosaichi AO Super Nakiri 165mm
Tosaichi AO Super Nakiri 165mm
Tosaichi AO Super Nakiri 165mm
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Tosaichi AO Super Nakiri 165mm

Price
$244.95
Tosaichi AO Super Gyuto 240mm
Tosaichi AO Super Gyuto 240mm
Tosaichi AO Super Gyuto 240mm
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Tosaichi AO Super Gyuto 240mm

Price
$349.95
Tosaichi AO Super Santoku 165mm
Tosaichi AO Super Santoku 165mm
Tosaichi AO Super Santoku 165mm
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Tosaichi AO Super Santoku 165mm

Price
$244.95
Hatsukokoro Hayabusa AO Migaki Sujihiki 270 mm
Hatsukokoro Hayabusa AO Migaki Sujihiki 270 mm
Hatsukokoro Hayabusa AO Migaki Sujihiki 270 mm
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Hatsukokoro Hayabusa AO Migaki Sujihiki 270 mm

Price
$274.95
Hatsukokoro Hayabusa AO Migaki Petty 150 mm
Hatsukokoro Hayabusa AO Migaki Petty 150 mm
Hatsukokoro Hayabusa AO Migaki Petty 150 mm
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Hatsukokoro Hayabusa AO Migaki Petty 150 mm

Price
$164.95
Hatsukokoro Hayabusa AO Migaki Santoku 180 mm
Hatsukokoro Hayabusa AO Migaki Santoku 180 mm
Hatsukokoro Hayabusa AO Migaki Santoku 180 mm
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Hatsukokoro Hayabusa AO Migaki Santoku 180 mm

Price
$229.95
Kenshiro Hatono AO Bunka 180 mm
Kenshiro Hatono AO Bunka 180 mm
Kenshiro Hatono AO Bunka 180 mm
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Kenshiro Hatono AO Bunka 180 mm

Price
$314.95
Hatsukokoro Sentan W#2 Chinese Cleaver 170 mm
7% off
Hatsukokoro Sentan W#2 Chinese Cleaver 170 mm
Hatsukokoro Sentan W#2 Chinese Cleaver 170 mm
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Hatsukokoro Sentan W#2 Chinese Cleaver 170 mm

Sale price
$139.95
Regular price
$149.95
Kenshiro Hatono AO Petty 135 mm
Kenshiro Hatono AO Petty 135 mm
Kenshiro Hatono AO Petty 135 mm
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Kenshiro Hatono AO Petty 135 mm

Price
$289.95
Nigara Hamono AS Tsuchime Migaki Gyuto 230 mm
Nigara Hamono AS Tsuchime Migaki Gyuto 230 mm
Nigara Hamono AS Tsuchime Migaki Gyuto 230 mm
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Nigara Hamono AS Tsuchime Migaki Gyuto 230 mm

Price
$334.95
Kenshiro Hatono W#1 Petty 135 mm
11% off
Kenshiro Hatono W#1 Petty 135 mm
Kenshiro Hatono W#1 Petty 135 mm
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Kenshiro Hatono W#1 Petty 135 mm

Sale price
$260.95
Regular price
$289.95
Ittetsu Tsuchime Kurouchi Gyuto 245 mm
11% off
Ittetsu Tsuchime Kurouchi Gyuto 245 mm
Ittetsu Tsuchime Kurouchi Gyuto 245 mm
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Ittetsu Tsuchime Kurouchi Gyuto 245 mm

Sale price
$323.95
Regular price
$359.95
Shiro Kamo Petty 150 mm
Shiro Kamo Petty 150 mm
Shiro Kamo Petty 150 mm
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Shiro Kamo Petty 150 mm

Price
$174.95
Mutsumi Hinoura Bunka 180 mm
Mutsumi Hinoura Bunka 180 mm
Mutsumi Hinoura Bunka 180 mm
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Mutsumi Hinoura Bunka 180 mm

Price
$439.95
Ittetsu Tsuchime Kurouchi Kiritsuke 215 mm
Ittetsu Tsuchime Kurouchi Kiritsuke 215  mm
Ittetsu Tsuchime Kurouchi Kiritsuke 215  mm
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Ittetsu Tsuchime Kurouchi Kiritsuke 215 mm

Price
$334.95
Mutsumi Hinoura Petty 105 mm
Mutsumi Hinoura Petty 105 mm
Mutsumi Hinoura Petty 105 mm
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Mutsumi Hinoura Petty 105 mm

Price
$324.95
Mutsumi Hinoura Petty 135 mm
Mutsumi Hinoura Petty 135 mm
Mutsumi Hinoura Petty 135 mm
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Mutsumi Hinoura Petty 135 mm

Price
$334.95
Ittetsu Migaki Bread Knife 250 mm
Ittetsu Migaki Bread Knife 250 mm
Ittetsu Migaki Bread Knife 250 mm
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Ittetsu Migaki Bread Knife 250 mm

Price
$129.95
Chopper King VG-10 Slicer #2
Chopper King VG-10 Slicer #2
Chopper King VG-10 Slicer #2
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Chopper King VG-10 Slicer #2

Price
$109.95
Yu Kurosaki Kokusen Ei Santoku 170 mm
Yu Kurosaki Kokusen Ei Santoku 170 mm
Yu Kurosaki Kokusen Ei Santoku 170 mm
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Yu Kurosaki Kokusen Ei Santoku 170 mm

Price
$389.95
Chopper King VG-10 Hong Kong Style Slicer
Chopper King VG-10 Hong Kong Style Slicer
Chopper King VG-10 Hong Kong Style Slicer
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Chopper King VG-10 Hong Kong Style Slicer

Price
$129.95
Teruyasu Fujiwara Denka Gyuto 150 mm
Teruyasu Fujiwara Denka Gyuto 150 mm
Teruyasu Fujiwara Denka Gyuto 150 mm
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Teruyasu Fujiwara Denka Gyuto 150 mm

Price
$749.95
Chopper King Shirogami 2 Hong Kong Style Slicer
Chopper King Shirogami 2 Hong Kong Style Slicer
Chopper King Shirogami 2 Hong Kong Style Slicer
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Chopper King Shirogami 2 Hong Kong Style Slicer

Price
$94.95

STAINLESS CLAD

Stainless clad knives are considered moderate maintenance. They are easier than iron clad knives to care for, though they require slightly more maintenance than stainless steel knives. 

Stainless clad knives have two softer outer layers of stainless steel around a harder core layer of carbon steel. The clad line (wavy line near the cutting edge of the knife) is where the layers of stainless steel end. Past this point, the exposed carbon steel is susceptible to rust or discoloration. This edge will develop a patina (a darkening of the steel; blue, dark grey, sometimes black colouration of the blade) no matter how well they are cared for. Stainless clad knives are great for those who want the easy sharpening of a carbon steel coupled with the rust resistant properties of stainless steel. 

 

HOW TO CARE FOR STAINLESS CLAD KNIVES

The majority of stainless clad knives are protected by the stainless steel outer coat, but the small section of carbon steel that peeks out at the edge of the blade is the part that needs more care. Wipe the knife down immediately after use to avoid and rust or discolouration of this area. Over time a protective layer called a "patina"will form and help protect the exposed carbon steel. Stainless clad knives are the best of both worlds: relatively easy care due to the stainless steel (if a mistake is made only a small portion of the blade will rust rather than the entire thing) coupled with the great edge and easier sharpening of carbon steel at the cutting edge. 

Remember to follow the care recommendations for all Japanese Knives: 

  • Do not put them in the dishwasher or soak them in water, as this may ruin the wooden handle and rust the blade. 
  • Wash with soapy water and wipe dry after each use, especially after handling acidic ingredients, to minimize the risk of rusting.  
  • Don’t cut through anything you wouldn’t bite through, like frozen foods, hard candies, or bones, as this may chip or damage the knife. 
  • Don't torque the blade, as this may chip the knife. Use it in a forward and back, up and down motion without twisting.
  • Don’t scrape the cutting board with your knife, as this will cause it to dull quickly and ruin your edge. 
  • Use an end grain wooden cutting board or hi-soft rubberized cutting board if you can to protect your edge. Glass, bamboo, and granite are terrible materials for cutting boards, and plastic is only slightly better.