Is Suisin a good knife brand?

Suisin knives are fantastic…they outperform most of the mainstream brands at a price that is much lower. Their high-carbon steel Gyuto is no exception and this is a LOT of knife for the money.

What is Japanese high carbon steel?

High carbon steels, as the name implies, have a larger ratio of carbons to allow for better sharpness and edge retention, though leave the blade prone to rusting and chipping. Generally, stainless steels are easier to maintain and are softer and more durable.

Is high carbon steel good for blades?

When people talk about carbon steel, they are usually referring to the high carbon steel used in knives and tools. High carbon steels are very hard, which makes them good at resisting abrasion and retaining shape. They can withstand significant force before deforming.

Is high carbon stainless steel good for kitchen knives?

Other materials can be used to make fine chef’s knives, but most quality manufacturers prefer high-carbon stainless steel because it offers a good edge retention, toughness and ease of maintenance. Additionally, they won’t rust and are generally a bit less fragile against hard materials.

Where are Suisin knives made?

Suisin Inox knives are provided in Sakai, which is known as a city of great cutting tool production since the 16th century. For many years, knives produced in Sakai have been considered the most durable and reliable.

Does carbon steel rust easily?

Low-carbon steels are weaker and softer, but can be machined and welded easily; while high-carbon steel is stronger, but significantly harder to process. All carbon steels are susceptible to rust, making them unfit for use in a wide variety of end-use applications.

Is high-carbon steel better than stainless?

Carbon steel is high in carbon that when exposed to moisture can corrode and rust quickly. Stainless steel is is more appealing to the eye and can be use for decorative products. Carbon Steel is stronger and more durable then stainless steel.

Why do professional chefs use carbon steel knives?

That’s right: carbon steel stays sharper longer than stainless. Second, and this is really important, carbon steel, despite being harder than stainless steel, is way easier to sharpen than stainless. * This is critical because, in my experience, knives that are used frequently simply don’t stay very sharp for long.