Ever wonder what makes one kitchen knife razor-sharp for months, while another turns dull after slicing two tomatoes? A big part of the answer lies in the type of steel used to forge the blade.
At Cooking Guild, each knife series uses premium steel carefully chosen for sharpness, durability, edge retention, and—of course—how it feels in your hand.
Let’s walk through the main steel types used across our collections so you can choose the right knife for your kitchen needs (and know what makes it great).
1. San Mai Steel — Strength, Flexibility, and Japanese Heritage
What it is:
San Mai means "three layers" in Japanese. It sandwiches a hard, high-carbon core (like Hitachi SLD or AUS-10) between two softer stainless steel layers. You get the sharpness of high-carbon steel plus corrosion resistance and flexibility.
Why it’s great:
It offers superior edge retention without making the blade brittle. That means fewer chips, longer use, and a beautifully balanced knife.
Where to find it:
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Kaiju 8” Chef’s Knife – Made with Hitachi SLD tool steel core and 420 stainless outer. A powerhouse all-rounder for serious cooks.
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Kaiju 7” Bunka Knife – For precise slicing and detailed prep, also forged with San Mai.
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Dynasty Series Santoku – Forged with an AUS-10 core and 430 stainless steel for durability and control.
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Dynasty Series Chef Knife – A Japanese-inspired classic with San Mai strength for everyday tasks.
2. Damascus Steel — Beauty Meets Performance
What it is:
Damascus steel is made by folding multiple layers of steel—often 67+ layers—to create a wavy, eye-catching pattern. It’s not just about the looks though. This process increases toughness and allows for a razor-sharp edge.
Why it’s great:
It’s strong, holds an edge like a champ, and looks like a work of art. Perfect if you want a high-performance knife that’s just as beautiful as it is functional.
Where to find it:
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ONYX II 8” Chef Knife – Made with 67-layer Japanese Damascus and a Hitachi SLD core for power and finesse.
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ONYX II Petty Knife – Compact and perfect for detailed tasks, forged with the same high-end layered steel.
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ONYX II Serbian Cleaver – Bold, heavy-duty, and strikingly designed for meat prep and big jobs.
3. AUS-8 Stainless Steel — Tough, Dependable, Versatile
What it is:
AUS-8 is a high-carbon stainless steel from Japan known for being incredibly tough, easy to sharpen, and resistant to corrosion. It’s a favorite among chefs who need reliability in a busy kitchen.
Why it’s great:
It gives you solid sharpness, without being so hard that it chips or is difficult to maintain.
Where to find it:
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Kaiju Hybrid Cleaver – Half slicing blade, half chopper, all forged from AUS-8 steel. Great for transitioning between thick and thin cuts.
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Grizzly 7” Fillet Knife – Lightweight and flexible, with AUS-8 performance that’s perfect for BBQ prep and delicate filleting.
4. X70Cr17MoV Stainless Steel — Built for Nature and the Kitchen
What it is:
This high-performance stainless steel offers great corrosion resistance, excellent edge retention, and rugged durability. It’s the steel of choice for Cooking Guild’s Nomad Series—designed for adventurous chefs and outdoor cooks.
Why it’s great:
It’s easy to maintain, tough enough for any terrain, and made for serious use.
Where to find it:
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Nomad Series 8” Chef Knife – Outdoorsy, bold, and balanced for kitchen or camp.
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Nomad Series Cleaver – Takes on heavy root veg and meats with ease.
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Nomad Series Fillet Knife – Flexible and sharp for fish or fine cuts.
5. 1095 High Carbon Steel — Classic and Powerful
What it is:
This high-carbon steel is known for incredible sharpness and edge retention. It takes a little more care (keep it dry!), but rewards you with a powerful blade that’s responsive and durable.
Why it’s great:
If you love the feel of a traditional forged knife that stays sharp through tough prep, this is your go-to.
Where to find it:
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Rustic Hand Forged Serbian Cleaver – A customer favorite with unmatched toughness.
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Hand Forged 8” Chef Knife – A kitchen workhorse with forged character and strength.
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Hand Forged Kiri Cleaver – A powerful hybrid blade with serious slicing potential.
Which Steel Is Right for You?
If you want:
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Low-maintenance and dependable – Try AUS-8 or X70Cr17MoV
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Precision and edge retention – Go with San Mai
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Beauty + performance – You’ll love Damascus
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Old-school forged power – Pick 1095 high carbon steel
Each steel type offers something different—but every Cooking Guild knife is forged with purpose, performance, and passion.
