High/All stainless blade
Japanese kitchen knives with stainless steel blades are rust-resistant and have longer edge retention and toughness. Such knives also are famous for the easiness of sharpening. Typically they use VG-10 and AUS10 ROU-Wave Damascus steel.
Whether you're a seasoned professional chef or a novice amateur, they are easy to maintain.
Stainless steel knives are precious if you work with wet/moist, salty, or acidic foods like fruits.