japanese steel

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    Question! Ion plated steel?

    Ive scoured the internet but i cannot find any information… what is the purpose of Ion plating on a kitchen knife? The knife in question is the seisuke SK-85 ion plated nakiri japanese knife (175mm with white wood handle) referenced via picture. Is it just for looks? Is this brand reputable?
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    types of japanese steel in laymans terms?

    so everytime i search for "differences between japanese steels" its just an article that talks about how each steel has a different amount of tungsten than the other, or another chemical difference. It does not say "this steel is hardest to sharpen" or "this steel can hold its edge the longest"...