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@KoiKnives
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Most Japanese chef knives are made from high-carbon steel knives. High carbon steel suggests that the knife has carbon and this makes it special. But any steel knife, even stainless steel has some percentage of high carbon. The difference between high-carbon knives and stainless steel is that high-carbon has at least 0.8% of carbon. Ultra-high carbon kitchen knives have a carbon range of 1.25% to 2%.The higher the percentage of carbon, the better the knife experience. However, carbon properties require maintenance and care to keep the Japanese knife serviceable. https://www.koiknives.com/
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