Choosing Your Knife: Carbon Steel v.s. Stainless Steel
When you're shopping for a handmade Japanese kitchen knife, one of the best ways to narrow down the choices is to decide whether you want stainless or carbon steel. Stainless is easy to maintain, whereas carbon often gets sharper and sometimes stays sharp longer. Mike breaks down the pros and cons of each, and a few other subcategories of steel.
If you'd like to deep-dive into this subject, check out our article here:
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