Inox Stainless Steel

Inox knives (also known as stainless steel knives) are widely used in Japanese kitchen cutlery due to their excellent corrosion resistance and ease of maintenance.

In general, stainless steel is defined as any steel alloy that contains a minimum of 10.5% chromium by mass, which enables the formation of a protective oxide layer that prevents rust.

Thanks to advancements in steelmaking, many modern stainless steels used in Japanese knives — such as VG-10, SG2 (R2), AUS-10, or Gingami No.3 — offer excellent edge sharpness, edge retention, and durability.

One key advantage of stainless steels is their ability to withstand exposure to moisture, acidic ingredients like citrus, and salty foods without the immediate risk of rusting. For this reason, inox knives are particularly suitable for professional kitchens or home environments where ease of care is prioritized.

Compared to carbon steel knives, stainless steel knives require less daily maintenance, which makes them a practical choice for users who prefer convenience without compromising cutting performance.