SKD

SKD12 steel, often referred to simply as SKD, is a semi-stainless steel that is the Japanese equivalent of A2 steel from the US. Its composition includes 0.95-1.05% Carbon (C), 4.50-5.50% Chromium (Cr), 0.80-1.20% Molybdenum (Mo), 0.20-0.50% Vanadium (V), 0.50% Nickel (Ni), 0.60-0.90% Manganese (Mn), 0.40% Silicon (Si), 0.25% Copper (Cu), 0.03% Phosphorus (P), and 0.03% Sulfur (S).

(Note: All knife steels contain carbon, which is primarily responsible for hardness and edge retention. However, higher carbon content alone can reduce toughness. A steel becomes 'stainless' when it has at least 13% chromium content.)

SKD12 steel is recognized for its excellent edge retention and ease of sharpening, making it a reliable choice for kitchen knives. Although it is semi-stainless, it does not provide full corrosion resistance and will still develop a patina over time. Despite this, there are generally no complaints about this steel, as it offers a good balance of performance and ease of maintenance.

Note: When selecting a knife steel for your Japanese kitchen knife, it's essential to understand that there are trade-offs involved. Improving one characteristic, such as edge retention, often means compromising on another, like toughness. There is no universally "best" steel; the choice depends entirely on your individual needs and preferences. Remember, steel is just one piece of the puzzle. Consider other aspects that matter to you such as the grind, aesthetics, and overall craftsmanship. While steel matters, it's not the only thing that makes a great knife.
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