Carbon steel (C)
Knife blades of high carbon steel can be hardened to HRC 58-60, giving them the best possible sharpness at an affordable price. When used, knives made from above these steel grades eventually achieve a dull grey finish. However, this will not affect the quality of the blade, but rather improve the resistance to corrosion. Carbon steel is easy to sharpen, but requires more maintenance when exposed to moist or corrosive environment. Make sure to keep the blade clean and dry. For example, fruit acids immediately leave pots on the blade.