So I like knife steel. I was looking at a brand of knives I hadn’t seen until recently and saw something called MC66 as a steel in one of their knife lines. So I ask myself, “Self, what is MC66??” Drum roll please...

Hitachi MC66 Knife Steel is ZDP-189. I was never too keen on ZDP-189 in an EDC blade, but in a Damascus kitchen knife the ZDP-189/MC66 would be wrapped in other softer steels. Still need to take care with chipping the edge, but that’s always true.

ZDP-189

It’s used as the core steel in the Miyabi Black line. Thinking about a 5.5” Santoku. Just thinking...

FYI: How To Choose Kitchen Knives Kitchen Knife Steel FAQ Stainless Steels