What is SKD steel used for in Japanese knives?

SKD steel is a high-carbon, mid-chromium tool steel used in Japanese knives to deliver carbon-steel-like edge sharpness and ease of sharpening without the high maintenance requirements of traditional carbon steel.

This steel contains 1.0% carbon and 5.0% chromium, allowing it to be hardened to an HRC of 62–64 while maintaining a balance between edge retention and corrosion resistance. It is currently available in the K&S catalog through the Hatsukokoro x Yoshikane collaboration, with popular in-stock options including the SKD Nashiji Honesuki 150mm for $578, the SKD Nashiji Gyuto 240mm for $590, and the SKD Nashiji Sujihiki 270mm for $649. These knives are best suited for professional chefs or serious home cooks who want a keen edge and simple sharpening process but prefer not to deal with the rusting issues common to pure carbon steels.