Japanese stainless steel knives
Kitchen knives made of stainless steel are famous for their resistance to rust and ease of maintenance. High-quality stainless steel combines high carbon and other alloys, resulting in longer edge retention. Steel is considered 'stainless' if the Chromium content exceeds the Carbon content 20 times. Such knives are precious for chefs working with salty, wet/moist, or acidic foods like citrus fruits. The edge retention of stainless steel knives is very high.