Blue high-carbon steel is valued for its edge retention and durability, making it ideal for knives that demand both precision and longevity. Created by combining carbon and iron with tungsten and chromium, blue steel offers a longer-lasting edge than
white steel, though it doesn’t achieve quite as fine a cutting edge. Chromium in the alloy adds mild wear and corrosion resistance, although it remains a high-carbon steel requiring diligent care to prevent rust.
Blue Steel Types:
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Super Blue Steel: With added vanadium for wear resistance, Super Blue holds the longest edge of the blue steels, ideal for heavy use while maintaining sharpness.
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Blue Steel #1: Higher carbon content than Blue Steel #2, making it harder with longer edge retention, though somewhat more brittle.
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Blue Steel #2: Less carbon, balancing hardness with durability, popular among chefs for reduced chipping.
Blue steel knives require attentive care but deliver excellent performance, especially for chefs needing a resilient blade that maintains its edge through rigorous work.
