Why Most Knives Fail After a Few Months

Hi there,

Most knives don't fail overnight.

They fail slowly.

At first, they feel sharp enough.

Then they start slipping on tomatoes.
Then onions bruise instead of slice.
Then you're sharpening again — and again.

That's usually not bad technique.
It's bad steel.

Most mass-market knives are made with soft steel.
It's cheaper to produce, easier to stamp, and faster to ship.

The problem?

Soft steel can't hold an edge.

So manufacturers compensate by:

• Making blades thicker

• Adding unnecessary weight

• Relying on frequent sharpening to mask the problem

The knife feels fine at first — then degrades fast.

Japanese knives take a different approach.

Harder steel.
Better balance.
A blade that stays sharp because the steel allows it to.

That's why a well-made Japanese knife doesn't need constant sharpening.
It cuts cleanly longer.
It feels controlled instead of heavy.
And it improves the way you cook — not just the way it looks.

At Seido, every knife is designed around that philosophy:

Performance first.
Balance over bulk.
Sharpness that lasts.

If you've ever wondered why some knives seem to "die" after a few months, well
now you know why.

👉 Explore Seido Japanese knives →

 

 

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