STAINLESS STEEL (LOW MAINTENANCE)

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Knife Type
Composition
Steel Type
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Takeshi Saji STRIX Bunka 175 mm
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Takeshi Saji STRIX Bunka 175 mm
Takeshi Saji STRIX Bunka 175 mm
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Takeshi Saji STRIX Bunka 175 mm

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$463.45
Regular price
$514.95
Masahiro Boning Knife 150 mm
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Masahiro Boning Knife 150 mm
Masahiro Boning Knife 150 mm
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Masahiro Boning Knife 150 mm

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$116.95
Regular price
$129.95
Masahiro Boning Knife 150 mm (Black handle)
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Masahiro Boning Knife 150 mm (Black handle)
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Masahiro Boning Knife 150 mm (Black handle)

Sale price
$116.95
Regular price
$129.95
Shigeki Tanaka R2 Damascus Gyuto 210 mm
Shigeki Tanaka R2 Damascus Gyuto 210 mm
Shigeki Tanaka R2 Damascus Gyuto 210 mm
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Shigeki Tanaka R2 Damascus Gyuto 210 mm

Price
$579.95
Makoto Kurosaki Damascus VG-10W Petty 150 mm
Makoto Kurosaki Damascus VG-10W Petty 150 mm
Makoto Kurosaki Damascus VG-10W Petty 150 mm
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Makoto Kurosaki Damascus VG-10W Petty 150 mm

Price
$329.95
Ittetsu DT Gyuto 180 mm
Ittetsu DT Gyuto 180 mm
Ittetsu DT Gyuto 180 mm
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Ittetsu DT Gyuto 180 mm

Price
$214.95
Yoshimi Kato Minamo Petty 150 mm
Yoshimi Kato Minamo Petty 150 mm
Yoshimi Kato Minamo Petty 150 mm
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Yoshimi Kato Minamo Petty 150 mm

Price
$359.95
Ryusen Hamono Gurenhiryu Petty 135 mm
Ryusen Hamono Gurenhiryu Petty 135 mm
Ryusen Hamono Gurenhiryu Petty 135 mm
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Ryusen Hamono Gurenhiryu Petty 135 mm

Price
$859.95
Ryusen Hamono Fukaku-ryu Sujihiki 270 mm
Ryusen Hamono Fukaku-ryu Sujihiki 270 mm
Ryusen Hamono Fukaku-ryu Sujihiki 270 mm
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Ryusen Hamono Fukaku-ryu Sujihiki 270 mm

Price
$879.95
Ittetsu Tafu Nakiri 170 mm
Ittetsu Tafu Nakiri 170 mm
Ittetsu Tafu Nakiri 170 mm
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Ittetsu Tafu Nakiri 170 mm

Price
$219.95
Ryusen Hamono Fukaku-ryu Gyuto 240 mm
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Ryusen Hamono Fukaku-ryu Gyuto 240 mm

Price
$879.95
Ryusen Hamono Gurenhiryu Gyuto 210 mm
Ryusen Hamono Gurenhiryu Gyuto 210 mm
Ryusen Hamono Gurenhiryu Gyuto 210 mm
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Ryusen Hamono Gurenhiryu Gyuto 210 mm

Price
$1,449.95
Yoshimi Kato Minamo Gyuto 240 mm
Yoshimi Kato Minamo Gyuto 240 mm
Yoshimi Kato Minamo Gyuto 240 mm
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Yoshimi Kato Minamo Gyuto 240 mm

Price
$514.95
Oyster Knife 6" with Guard
Oyster Knife 6" with Guard
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Oyster Knife 6" with Guard

Price
$14.25
Hatsukokoro Ginsou Bunka 170 mm (Blue Maple)
Hatsukokoro Ginsou Bunka 170 mm (Blue Maple)
Hatsukokoro Ginsou Bunka 170 mm (Blue Maple)
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Hatsukokoro Ginsou Bunka 170 mm (Blue Maple)

Price
$259.95
Hatsukokoro Hikari SLD Santoku 170mm
Hatsukokoro Hikari SLD Santoku 170mm
Hatsukokoro Hikari SLD Santoku 170mm
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Hatsukokoro Hikari SLD Santoku 170mm

Price
$184.95
Yoshimi Kato Minamo Sujihiki 265 mm
Yoshimi Kato Minamo Sujihiki 265 mm
Yoshimi Kato Minamo Sujihiki 265 mm
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Yoshimi Kato Minamo Sujihiki 265 mm

Price
$549.95
Ryusen Hamono Felice Regalo Bread knife 210mm
100% off
Ryusen Hamono Felice Regalo Bread knife 210mm
Ryusen Hamono Felice Regalo Bread knife 210mm
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Ryusen Hamono Felice Regalo Bread knife 210mm

Price
$274.95
Masahiro Wide Gyuto 270 mm
Masahiro Wide Gyuto 270 mm
Masahiro Wide Gyuto 270 mm
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Masahiro Wide Gyuto 270 mm

Price
$234.95
Makoto Kurosaki Damascus Tsuchime Nakiri 165 mm
Makoto Kurosaki Damascus Tsuchime Nakiri 165 mm
Makoto Kurosaki Damascus Tsuchime Nakiri 165 mm
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Makoto Kurosaki Damascus Tsuchime Nakiri 165 mm

Price
$244.95
Takeshi Saji R2 Tsuchime Gyuto 240 mm
11% off
Takeshi Saji R2 Tsuchime Gyuto 240 mm
Takeshi Saji R2 Tsuchime Gyuto 240 mm
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Takeshi Saji R2 Tsuchime Gyuto 240 mm

Sale price
$503.95
Regular price
$559.95
Ryusen Hamono Souryurin Gyuto 240 mm
Ryusen Hamono Souryurin Gyuto 240 mm
Ryusen Hamono Souryurin Gyuto 240 mm
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Ryusen Hamono Souryurin Gyuto 240 mm

Price
$749.95
Takeshi Saji R2 Tsuchime Gyuto 210 mm
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Takeshi Saji R2 Tsuchime Gyuto 210 mm
Takeshi Saji R2 Tsuchime Gyuto 210 mm
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Takeshi Saji R2 Tsuchime Gyuto 210 mm

Sale price
$440.95
Regular price
$489.95
Masahiro Boning Knife 200 mm
10% off
Masahiro Boning Knife 200 mm
Masahiro Boning Knife 200 mm
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Masahiro Boning Knife 200 mm

Sale price
$166.46
Regular price
$184.95

STAINLESS STEEL

Stainless steel knives are considered low maintenance, easier than both stainless clad and iron clad to care for. 

Stainless steel Japanese knives are made in a process called “Sanmai” or “Forge welding” where two softer layers of stainless steel are laminated around a harder core layer of stainless steel. All three of these layers are rust resistant and therefore are not susceptible to rust or discoloration. The softer outer layers of steel are used to make the knife more durable and flexible while the harder core layer is used to provide better edge retention to the blade. 

Japanese stainless steel is special because of the added carbon content, which provides better edge retention than standard stainless steel. That said, they do not have the same edge retention or ease of sharpening as carbon steels. If you want a stainless steel that is more comparable to carbon steel, higher quality stainless super steels such as R2/SG2, HAP40, and Cobalt Special, are best; however, these tend to be more expensive. 

HOW TO CARE FOR STAINLESS STEEL KNIVES

Stainless steel is a great place to start if you're just getting into cooking or Japanese knives. As the name implies, these are very difficult to rust or discolour. Pushed to their absolute limits they certainly can still rust, but it takes a lot of mistreatment for that to happen. 

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.