High-carbon stainless
Steel that blends the hard, sharp edge of high-carbon with the rust resistance of stainless. The usual choice for a knife that lives wet.
Plain high-carbon steel takes and holds the sharpest edge, and it will develop rust from a wet thumbprint. Plain stainless resists corrosion and is harder to get truly sharp, and it dulls faster. High-carbon stainless is the compromise, and for a knife used on fish beside water it is the right one.
Common designations are 420, 440 and the various German and Japanese blends. Higher carbon content buys edge retention and costs corrosion resistance; the good grades sit in the middle.
It still needs care. Rinse it, dry it, and do not leave it in a sheath wet.
Sharpening is the practical consequence of the grade you buy. Softer stainless dulls faster and comes back with a few passes on a steel; harder high-carbon blends hold an edge for a season and want a proper stone when they finally go.
Wash and dry the knife before it goes back in the sheath. Trapped moisture is what actually rusts a stainless blade.
Related terms
Where this comes up
The guides that use high-carbon stainless and show it on real gear.
High-carbon stainless is one of 206 terms in the glossary.
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