Knife Steel

Carbon Steel
Sushi knives and cleavers are among the types of knives made with carbon steel. It's a soft metal, containing iron and carbon, that sharpens easily, though that sharp edge also dulls quickly as well. Carbon steel pits in the presence of acidity and rusts quickly when it gets wet, so it's important to keep it dry and acid-free.
High-Carbon Stainless Steel
The higher carbon content means high-carbon stainless steel knives, like steak knives, do not rust easily. Once sharpened, they hold the sharpness well. High-carbon stainless steel has the shiniest look of the three types of steel.
Stainless Steel
Most basic knives are made of stainless steel, which contains carbon and chromium. Chromium allows these knives to be corrosion resistant, so they do not rust. A very hard metal, it can take a lot of effort to get a sharp edge, but once you do, it will last longer than either carbon or high-carbon stainless steel.
 Source:Google