Fengyu kitchen knives and Jiangsanlang Lai knives each have their own advantages and characteristics. Which one is better depends on personal experience.

Fengyu kitchen knives are made of carbon steel and have high hardness, so they are very suitable for forging into kitchen knives. In terms of sharpness, carbon steel kitchen knives are generally sharper than kitchen knives made of other materials, making it easier to cut food. In addition, carbon steel kitchen knives have relatively good anti-corrosion properties and are not prone to rust.

Esaburo Lai Knife is an alloy steel knife with complex composition and average hardness. Due to its complex composition, the cutting effect and sharpness may be affected to a certain extent. Additionally, alloy steel kitchen knives may not be as corrosion-resistant as carbon steel kitchen knives.

When choosing, you can choose according to your personal usage habits and needs. If you need a very sharp kitchen knife that requires higher cutting power when cutting meat and other ingredients, then the Fengyu kitchen knife may be more suitable for you. And if you pay more attention to the anti-corrosion performance of kitchen knives when cooking, then Esaburo Lai Knife may be a better choice.