Difference Between Carbon Steels and Powdered Steels

What is carbon steel?

Carbon steel is the lowest alloy steel. Typically, stainless steel is alloyed with nickel or chromium to make it rust-proof and rust-proof. But this alloy is only mixed with steel. Elements do not have chemical bonds. These elements stop the tape during the instance. Carbon steels are steels that contain none of these elements.

Efficient, heat-treated carbon steel blades have a high level of sharpness. Although it is generally easy to sharpen and a favorite of chefs with heavy use.

However, carbon steel rusts very easily. And requires special care. Blades usually need to be lubricated after use to prevent rusting. Carbon steel knives should be washed and dried immediately after use. Even salt from your hands can rust the blade. Carbon steel knives naturally cause the blade to tarnish, creating a “scar” that protects the underside of the steel. And some would say that the change in the natural color of the Knife block set is very beautiful.

Carbon steel knives

While traditional carbon steel knives are still made by some brands such as Sabatier, many new carbon steel knives have been introduced by several Japanese factories. These include tungsten, manganese, vanadium, and/or chromium. The addition of these elements makes it more resistant to wear and corrosion. Because of the need to replace the impurities in the iron, the new carbon steels balance the corrosion resistance and hardness of stainless steel. Ease of sharpening pure carbon steel

Although there are many models, some brands have become particularly popular among knife makers:


High carbon steel with minimal impurities

Aogami super

Also known as blue paper steel or blue steel, is an alloy containing tungsten, chromium, manganese, and vanadium. Refined steel is very clean with little or no impurities such as sulfur retention. Hardness up to 65 HRC is considered the “gold standard of the knife industry”.

Aogami 1 and 2

Also known as White Paper Steel, similar to Blue Paper Steel with an increased composition of alloying elements. Harder but more delicate

Stainless steel

The best carbon steel knives are usually coated with stainless steel. Or luxury knives can be encased in Damascus stainless steel. This means that only the tip of the knife is exposed. Reduce the risk of rust damage.

We generally do not recommend carbon steel knives to anyone but professional chefs.

What is Powdered steel?

Powdered steel is the latest innovation in kitchen knife steel. 

Iron powder is obtained by sintering different metals. down to the very fine grains in the alloy where the various components combine to form a uniform microstructure. This is a very accurate method in the lab, not in the steel mill. The resulting grade is the Best-advanced finish. And they can be easily sharpened. Of course, modern steels of this type are quite expensive. Powder steel greatly bridges the gap between traditional Japanese stainless steel and the finest carbon steel.


SG-2/R2 is the most used steel powder for knives by Japanese blacksmiths and some major brands, manufactured by Takefu Steel, SG-2/R2 can reach 64 HRC.


ZDP-189 is one of the hardest knife-making steels. It can be hardened in Rockwell 67. This steel has a high carbon content and its alloys are very hard. Because steel is hard, it is very difficult to sharpen. But it will retain an edge for a long time, knives made of this steel are rare and in high demand.

Knife and Knives

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