Stainless
Stainless Steel
"Stainless" means stain-resistant, not stain-proof. In kitchen use, the steel can still discolour or pit if exposed to acidic environments — citrus, vinegar, or salt water — for extended periods. Wash and wipe dry after every use, and avoid leaving the blade soaking in water. With basic care, a stainless knife is very low-maintenance and a great everyday choice. Aichi, Japan 🇯🇵
"Stainless" means stain-resistant, not stain-proof. In kitchen use, the steel can still discolour or pit if exposed to acidic environments — citrus, vinegar, or salt water — for extended periods. Wash and wipe dry after every use, and avoid leaving the blade soaking in water. With basic care, a stainless knife is very low-maintenance and a great everyday choice. Aichi, Japan 🇯🇵
ZA-18 ZA-18ステンレス鋼
Hardness
Rockwell C Hardness(HRC) measures how resistant a steel is to permanent deformation. For kitchen knives:
55–58 HRC — Soft. Easy to sharpen and forgiving of rough use, but dulls faster. Typical of most German knives.
59–61 HRC — Balanced. Good edge retention with manageable sharpening. Common in mid-range Japanese knives.
62–64 HRC — Hard. Excellent edge retention, holds a very fine edge. Requires more care and a fine stone to sharpen.
65+ HRC — Very hard. Exceptional edge longevity but more brittle — more prone to chipping if used roughly.
Higher is not always better — it depends on how you use and maintain your knife.
55–58 HRC — Soft. Easy to sharpen and forgiving of rough use, but dulls faster. Typical of most German knives.
59–61 HRC — Balanced. Good edge retention with manageable sharpening. Common in mid-range Japanese knives.
62–64 HRC — Hard. Excellent edge retention, holds a very fine edge. Requires more care and a fine stone to sharpen.
65+ HRC — Very hard. Exceptional edge longevity but more brittle — more prone to chipping if used roughly.
Higher is not always better — it depends on how you use and maintain your knife.
60–62
HRC
555759616365+
ZA-18 steel is a premium Japanese stainless knife steel developed by Aichi Steel, designed for high-end kitchen knives. Known for its fine grain structure, ZA-18 delivers exceptional sharpness, superior edge retention, and improved toughness compared to VG10.
With high carbon content for hardness (typically 60–62 HRC) and added chromium, molybdenum, and vanadium, ZA-18 offers excellent corrosion resistance, wear resistance, and edge stability. This makes it ideal for demanding professional kitchens and serious home cooks.
Popular in Japanese chef knives, ZA-18 steel provides a perfect balance of durability, long-lasting sharpness, and easy maintenance, making it a top choice for those seeking reliable, high-performance kitchen knives.
With high carbon content for hardness (typically 60–62 HRC) and added chromium, molybdenum, and vanadium, ZA-18 offers excellent corrosion resistance, wear resistance, and edge stability. This makes it ideal for demanding professional kitchens and serious home cooks.
Popular in Japanese chef knives, ZA-18 steel provides a perfect balance of durability, long-lasting sharpness, and easy maintenance, making it a top choice for those seeking reliable, high-performance kitchen knives.
