Stainless steel or High-carbon steel ?

An entry level sushi chef was looking for a sushi knife, Yanagiba,
and asked which one he should pick up from our lineup for his job.

“Sorry for disturbing,
I see u have 2 types of sabun knife :high carbon stainless steel and high carbon steel MV…
Can you please tell me what’s the difference between them?
I am looking for buying a sujikiki knife 270 mm…


(1) Sabun All-Steel Hand-Finished Slicer(Sujihiki) 270mm
(2) Sabun High-Carbon MV Stainless Slicer(Sujihiki) 270mm

can you recommend anything that its not too expensive..?
thank you have a great day.”

—————— our answer ——————
“We understand your problem very much
and described some difference or feature as follows,

(1) Sabun All-Steel Hand-Finished Slicer(Sujihiki) 270mm
   • not stainless steel
   • sharper than (2)
   • easy to get rusted
   • need to take care of it to prevent getting rust (every day)
   • recommended to use a waterstone to sharpen it

(2) Sabun High-Carbon MV Stainless Slicer(Sujihiki) 270mm
   • stainless steel
   • durable (not easy to get rusted) than (1)
   • for beginner rather than (1)  [depends on the situation]

Does that answer you rightly?
Hoping that you’ll purchase the best one for your better cooking.”

Is the article helpful for you?
If you have any question, request and advice, please feel free to contact us.

Thank you and best regards !

All the Hocho-Knife staff
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“Hocho” represents Made-in-Japan (Sushi / Sashimi) Kitchen Knives,
that is the soul of the cook!
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