Japanese Knife Care Usuba Hocho – videos x 3

As opposed to the Stainless Steel blades, carbon steel blades get rusty and discolor very easily. This is one of the big differences of Carbon Steel from Stainless Steel.

Because the ability to obtain excellent sharpness and edge retention these blades are soft and are easy to re-sharpen. These are the advantages of carbon steel blades and for chefs whose priority is sharpness, carbon steel blades are great tools.

Blue Steel has same carbon content as white steel, with additional element added harmonium and tungsten. With these additional ingredients, blue steel blades can have better edge retention and durability.

With white carbon depends on purity of carbon and if it has a higher percentage of carbon in its chemical composition, it makes more hardness and the knife-edge more brittle. This is why when you handle a Japanese knife you need to pay attention to how you place it onto the counter and avoid touching other foreign surfaces. This is one of the main reason a chef works in a very controlled environment, and avoids any kind of mishap or accident. The greatest care and discipline when using a Japanese knife is imperative to avoid a serious cut.

The placement of a knife incorrectly is taboo in my kitchen, and the knife must always be in a parallel end of end of the cutting board, or it’s a slap on the wrist.


I made three short videos about cleaning a Japanese knife.