What is SKD steel used for in Japanese knives?

SKD steel is a high-carbon, mid-chromium tool steel used in Japanese knives to deliver carbon-steel-like edge sharpness and ease of sharpening without the high maintenance requirements of traditional carbon steel.

This steel contains 1.0% carbon and 5.0% chromium, allowing it to be hardened to an HRC of 62–64 while maintaining a balance between edge retention and corrosion resistance. At K&S, it is available through the Hatsukokoro x Yoshikane collaboration, with options such as the SKD Nashiji Honesuki 150mm, the SKD Nashiji Gyuto 240mm, and the SKD Nashiji Sujihiki 270mm. These knives are best suited for professional chefs or serious home cooks who want a keen edge and simple sharpening process but prefer not to deal with the rusting issues common to pure carbon steels.