If you asked me what knife I still reach for after more than 25 years as a professional chef, my answer might surprise you.
Despite owning and using modern stainless steel knives such as VG10, Ginsan, and SG2, I still find myself reaching for a carbon steel sashimi knife whenever I’m preparing sashimi.
Does that mean carbon steel is always better?
Not at all.
After using both carbon steel and stainless steel knives in busy professional kitchens, I’ve learned that every knife has its place. Choosing the right knife isn’t about following trends—it’s about understanding what works best for the job.
Why I Still Choose a Carbon Steel Sashimi Knife
210mm Sujihiki Aogami #2 Kurouchi Magnolia Handle
When slicing sashimi, I enjoy using my Aogami carbon steel knife.
The first thing I notice is how effortlessly it moves through the fish. The edge feels incredibly refined, allowing long, smooth slices with very little resistance.
Some chefs believe carbon steel produces cleaner cuts and may even reduce unwanted fish aroma, particularly when slicing tuna or bonito. Whether that’s caused by the steel itself or simply by its exceptional edge is still open to debate.
Personally, I don’t choose carbon steel because I believe it performs miracles.
I choose it because I enjoy the feeling every time I use it.
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Stainless Steel Is Better Than Many People Think
180mm Santoku SG2 Rosewood Octagonal Handl
Modern stainless steels have improved dramatically.
A properly sharpened VG10 sujihiki can produce beautiful sashimi with excellent edge retention and outstanding corrosion resistance.
If my VG10 sujihiki and my carbon steel knife are both sharpened to the same level, I honestly don’t think most customers would notice any difference once the sashimi reaches the plate.
This is why I always tell people not to become obsessed with steel names.
The sharpness of the edge is far more important.
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Why I Use Stainless Steel for Onions and Tomatoes
My knife choice changes completely when preparing vegetables.
For onions, tomatoes, citrus fruits, and many everyday ingredients, I usually grab my stainless steel gyuto.
It’s not because carbon steel cannot cut them.
It’s because stainless steel lets me work without constantly thinking about maintenance.
Acidic ingredients can react with carbon steel, so I know I’ll need to clean and dry the knife quickly. During a busy shift, stainless steel simply makes life easier.
Convenience matters in a professional kitchen.
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Sharpness Is More Important Than Steel
240mm Sujihiki VG10 Hammered 17 Layer Damascus Mahogany
After more than two decades in professional kitchens, I’ve learned one simple truth.
A perfectly sharpened VG10 knife is far better than a dull carbon steel knife.
Many people focus entirely on steel—Aogami, Shirogami, VG10, SG2, or Ginsan.
But steel only gives a knife its potential.
Sharpening determines how much of that potential you actually experience.
Learning how to sharpen properly will improve your cooking far more than changing from one steel to another.
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My Advice After 25 Years
People often ask me which knife they should buy.
My answer is always the same.
If you enjoy traditional Japanese craftsmanship and don’t mind a little extra care, a carbon steel knife is incredibly satisfying to own.
If you want outstanding performance with less maintenance, high-quality stainless steel is an excellent choice.
Neither is wrong.
In my own kitchen, I still use both.
Carbon steel for sashimi.
Stainless steel for much of my everyday preparation.
Not because one is superior, but because each knife suits a different purpose.
That, in my opinion, is what professional cooking is all about.
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Final Thoughts
After more than 25 years as a chef, I’ve stopped asking which steel is “better.”
Instead, I ask which knife is better for today’s job.
For me, that often means reaching for a carbon steel knife when preparing sashimi and a stainless steel knife for everyday kitchen work.
If there’s one lesson I’ve learned throughout my career, it’s this:
The best knife isn’t determined by its steel alone. It’s determined by how well it’s sharpened, maintained, and matched to the task at hand.
Whether you choose carbon steel or stainless steel, investing in a quality Japanese knife and learning how to care for it will reward you for years to come.
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