Stainless
Stainless Steel
"Stainless" means stain-resistant, not stain-proof. In kitchen use, the steel can still discolour or pit if exposed to acidic environments — citrus, vinegar, or salt water — for extended periods. Wash and wipe dry after every use, and avoid leaving the blade soaking in water. With basic care, a stainless knife is very low-maintenance and a great everyday choice. Takefu Special Steel, Japan 🇯🇵
"Stainless" means stain-resistant, not stain-proof. In kitchen use, the steel can still discolour or pit if exposed to acidic environments — citrus, vinegar, or salt water — for extended periods. Wash and wipe dry after every use, and avoid leaving the blade soaking in water. With basic care, a stainless knife is very low-maintenance and a great everyday choice. Takefu Special Steel, Japan 🇯🇵
COSP (Cobalt Special)
Hardness
Rockwell C Hardness (HRC) measures how resistant a steel is to permanent deformation. For kitchen knives:
55–58 HRC — Soft. Easy to sharpen and forgiving of rough use, but dulls faster. Typical of most German knives.
59–61 HRC — Balanced. Good edge retention with manageable sharpening. Common in mid-range Japanese knives.
62–64 HRC — Hard. Excellent edge retention, holds a very fine edge. Requires more care and a fine stone to sharpen.
65+ HRC — Very hard. Exceptional edge longevity but more brittle — more prone to chipping if used roughly.
Higher is not always better — it depends on how you use and maintain your knife.
55–58 HRC — Soft. Easy to sharpen and forgiving of rough use, but dulls faster. Typical of most German knives.
59–61 HRC — Balanced. Good edge retention with manageable sharpening. Common in mid-range Japanese knives.
62–64 HRC — Hard. Excellent edge retention, holds a very fine edge. Requires more care and a fine stone to sharpen.
65+ HRC — Very hard. Exceptional edge longevity but more brittle — more prone to chipping if used roughly.
Higher is not always better — it depends on how you use and maintain your knife.
60–62
HRC
555759616365+
Takefu Special Steel's Cobalt Special steel, often referred to as Cobalt Steel, is a premium high-performance steel known for its exceptional edge retention and hardness. This steel incorporates a significant amount of cobalt in its composition, enhancing its wear resistance and strength. The addition of cobalt, along with other elements like carbon, chromium, and molybdenum, allows the steel to achieve a high level of hardness without compromising its toughness. Cobalt Special steel is designed to maintain a sharp edge for extended periods, even under rigorous use, making it highly valued for crafting high-end kitchen knives and cutting tools.
Makers such as Mojin and Kurosaki have some excellent COSP offerings.
Makers such as Mojin and Kurosaki have some excellent COSP offerings.
Composition
COSP (Cobalt Special) Element Composition
Compare with
COSP (Cobalt Special)
—
16.0%
12.0%
8.0%
4.0%
0
C
1.05%
Cr
16.0%
V
0.25%
Mo
1.5%
W
0.25%
Co
2.5%
C — Carbon
Cr — Chromium
V — Vanadium
Mo — Molybdenum
W — Tungsten
Co — Cobalt
Hardness
60–62 HRC
555759616365+
Knives in COSP (Cobalt Special)
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Kurosaki
Kurosaki Sasame COSP Gyuto 240mm
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Kurosaki
Kurosaki Sasame COSP Bunka 170mm
Kurosaki
Kurosaki Sasame COSP Santoku 170mm
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Kurosaki
Kurosaki Sasame COSP Sujihiki 270mm
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Kurosaki
Kurosaki Sasame COSP Sujihiki 240mm
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Myojin Riki
Myojin Riki Cobalt Special Steel Gyuto 240mm Ebony Handle
Myojin Riki
Myojin Cobalt Special COSP Santoku 180mm Ebony Handle
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Myojin Riki
Myojin Riki Cobalt Special Steel Gyuto 210mm Ebony Handle
Myojin Riki