High carbon steel in Japanese knives is valued for its ability to achieve anincredibly sharp edge that lasts Ilonger. Known for its hardness, it allows theblade to hold a precise, razor-sharp edge, making it ideal for delicate anddetailed cuts. While it requires proper care to prevent rust, high carbon steeloffers superior performance, especially for professional chefs and thoseseeking exceptional cutting precision. Its strength and sharpness make it apopular choice for high-end Japanese knives.