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It is generally stainless steel, iron and other materials. If it's magnetic, it's iron.

The iron knife is not iron, but carbon steel.

Carbon steel is not rustproof and easy oxidation is the main disadvantage, but the edge is very good (only two or three times the sharpness has a significant change), hardness is generally slightly higher than the kitchen knife with stainless steel (3Cr13, 4Cr13, 5Cr15MoV, etc.), coupled with the general forging forming, the overall toughness is better than the stainless steel knife stamping and wire cutting forming.

Therefore, carbon steel knife is mainly used in Chinese professional kitchen. The frequency of use is much greater than that of families. Knives must be sharpened every day, so they will not be sharpened until they are rusty.