Chef Gyuto knives
The blade of the chef’s knife is typically made of carbon steel. Chef’s knives are simple iron and carbon alloys without exotic additions such as chromium or vanadium. Carbon steel blades are both easier to sharpen than ordinary stainless steel and generally wear less quickly. They are, however, more vulnerable to oxidation and staining. Some professional cooks swear by carbon steel knives because of their precision. Over time, a carbon steel knife normally develops a dark patina, and can corrode if the blade is not cleaned and lubricated regularly after use. Some chefs leave their carbon steel knives “at rest” for a day after use to restore the oxidation patina, which prevents the transfer of metallic tastes to certain foods. While some cooks prefer and use carbon steel knives (particularly in Asia and the Middle East), others find carbon steel too maintenance intensive in a kitchen environment.