As Mr. Moshi said, stainless steel is not easy to grind. Stainless steel contains a large proportion of chromium, which is wrapped in the metallographic structure of steel, which has a negative impact on the cutting force of steel. Martensite in the microstructure of fine-grained carbon steel cutter is uniform and needle-shaped, which can be simply and rudely understood as having many microscopic serrations. Therefore, the cutting force of the same sharp carbon steel knife is better than that of stainless steel. In addition, the microstructure of ceramic knife is too dense, which has the advantages of corrosion resistance and no odor, but the cutting force of this structure is also insufficient.
Judging from documentaries and other materials, the proportion of carbon steel knives used by Japanese material masters is
Higher is still a tradition. Mass-produced carbon steel knives are the cheapest, but hand-made carbon steel knives are not cheap, especially those made by famous teachers. A good carbon steel knife needs fine grain, no slag inclusion, proper heat treatment, good handle and good center of gravity adjustment. And the technical content is still relatively high.
Of course, ordinary carbon steel kitchen knives can make great dishes and can be used for many years as long as they are finely polished every day. For the utility of knives, sharpening technology is greater than the quality of knives.