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. Unknown
"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. Unknown
MV (Molybdenum Vanadium) モリブデンバナジウム鋼
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.
54–60
HRC
555759616365+
The MV steel is a generic term that used for steel with molybdenum and vanadium added to it, the carbide formed by these two elements have very high hardness but relative small in their particle sizes, which is good for increase the wear resistance of the steel without sacrifice too much toughness. MV steel is commonly stamped on lower end and entry level Japanese blades but it doesn't refer to a specific chemical composition, but rather indicate that M and V are added to the steel. MV steels are usually fully stainless with a hardness not greater than 60 HRD due to lower carbon content.
Knives in MV (Molybdenum Vanadium)
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Sakai Takayuki
Sakai Takayuki Serrated Bread Knife 250mm PC Handle
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KAI
Kai Seki Magoroku Imayo MV Tsuchime Gyuto Knife 210mm
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KAI
Kai Seki Magoroku Imayo MV Tsuchime Petty Knife 120mm
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Tojiro
Tojiro Zen Bread Knife 240mm Japanese Handle F-1559
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Tojiro
Tojiro MV Stainless Yanagiba 270mm F-1058
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Tojiro
Tojiro MV Stainless Yanagiba 240mm F-1057
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Tojiro
Tojiro MV Stainless Yanagiba 210mm F-1056
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Tojiro
Tojiro Serrated Bread Knife 235mm F-737
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Tojiro
Tojiro MV Stainless Deba 180mm F-1055
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Sakai Takayuki
Sakai Takayuki Serrated Bread Knife 250mm
Masamoto Sohonten
Masamoto Sohonten VG Series Sujihiki 240 mm
Masamoto Sohonten
