Ben Clarke, Co Founder at Zelite explains, chefs all around the world have had to live with a trade off in performance with their kitchen knives primarily due to material property restrictions. If sharpness and edge retention is the most important feature, then the typical choice would be a high carbon knife. However, the downside here is they need a lot of care and attention or they rust and stain. A lot of home chefs prefer low maintenance chefs knives where staining and rust is less of a concern, so they choose stainless steel designs. However, now it isn’t possible to have razor sharpness and good edge retention because the material properties don’t allow this.
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