This is a list of the most popular steel types for kitchen knives. I have not tried all steel types but the majority has been tested, used and resharpened with a whetstone by myself. Everything that I have personally used and resharpened with a whetstone will be marked with an ”*”. The ratings of the knives that I have personally used is based on my opinion and testing. Every Sharpness rating after the steel types with an “*” marked is based on the sharpness after resharpening it with a whetstone. It is not a sharpness rating out of the box.
Currently being updated a video accommodating this overview will be uploaded on my YouTube Channel.
|Steel Type||HRC||Sharpness||Easy To Sharpen||Edge Retention||Durability||Rust Resistance|
|Shirogami White #1||63-65+||5/5||4/5||3/5||1/5||Very Low|
|Shirogami White #2*||62-63||4/5||4/5||5/5||1/5||Very Low|
|Aogami Blue #1||65||4/5||4/5||4/5||2/5||Very Low|
|Aogami Blue #2*||63-65||4/5||4/5||5/5||2/5||Low|
|Aogami Blue Super*||63-64||4/5||4/5||5/5||3/5||Low|
|Zwilling Pro S**||57||3/5||3/5||2/5||4/5||High|
*Based on personal experience after resharpening it with a whetstone.
**Because of the softer steel I sharpened it on a higher angle of 20 to 22 instead of my usual 17-degree angle. This will make the sharpening process easier since the burr can be formed faster.
*** You can see that the Global Sai has a lower ”Easy To Sharpen” score since the HRC is around the same as the Wusthof and I kept the factory sharpening angle of around 17 degrees. It was harder to form a burr on this softer steel. I think that the german knives if sharpened at the same angle, will get the same lower rating from me.