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Highly alloyed (high speed) powder steel

 

The steels in this category are all powder steels, originally designed for high-speed cutting tools to ensure exceptional wear resistance, even under extreme conditions. With a complex chemical composition, these steels contain high levels of carbon along with carbide-forming elements like vanadium and tungsten, making them incredibly hard and wear-resistant. However, most of these steels (with the exception of S90-125V) are not stainless, making them more susceptible to corrosion in certain environments. 

 

Steel types: Rex 121, Rex 86, Maxamet, S90V, S110V, S125V, 10V, 15V, HAP 40, HAP 72

 

Hardness: HRC 63-71

 

​Microstructure

• High to very high carbide volume

• Evenly dispersed and regularly sized carbides

• No large primary carbides

 

Advantages

• Can be hardened to extreme hardness

• Very good to excellent abrasion resistance and thus edge retention

• Can hold moderately low edge angles (not lower than 20°) without chipping and thus good sharpness potential

 

Disadvantages

• Very high material cost

• Difficult to sharpen and to grind, thus high production cost

• Not stainless (except S90V, S110V, S125V)

• Low to moderate toughness

 

Conclusion: Niche steel for knife enthusiasts that are very experienced in sharpening.

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Stainless powder steel

 

This category features stainless powder steels with simpler compositions and lower levels of hard carbide-forming elements. While they offer slightly less wear resistance than their highly alloyed counterparts, they are much easier to manufacture and sharpen. This makes them more suitable for kitchen knives designed for everyday use by home cooks.

 

Steel types: ZDP189, Elmax, Elmax 2, S45V, S60V, M390, CPM154, RWL34, SG2, R2, MC63, MC66

 

Hardness: HRC 61-67

 

​Microstructure

• High to very high carbide volume

• Evenly dispersed and regularly sized carbides

• No large primary carbides

 

Advantages

• Very good abrasion resistance and edge retention

• Can hold moderately low edge angles (not lower than 20°) without chipping and thus good sharpness potential

• Moderate to good stain resistance in daily kitchen use

• Not too difficult to sharpen

 

Disadvantages

• High material cost

• Moderate to low toughness

 

Conclusion: good steel for top-of-the-line kitchen knives, with SG2 / R2 the most widely used.

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Fine-carbide conventional stainless steel

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This category includes steels originally developed for razor blades, where a fine microstructure with small, evenly dispersed carbides is crucial. Typically low-alloyed, these steels contain only 0.6–0.7% carbon and 13% chromium and can be heat-treated to reach a peak hardness of HRC63. This allows for extremely sharp edges with acute angles that don't chip or roll, providing excellent sharpness and edge retention, similar to carbon steel but with the added advantage of being stainless.

Some versions, like 14C28N or Vanax, use slightly lower carbon content and add nitrogen, achieving comparable hardness while boosting corrosion resistance. 

 

Steel types

• Without nitrogen: AEB-L, 13C26, FC61, X70Cr13

• Nitrogen-enhanced: 14C28N, Nitro-V, Nitro-B, Vanax, Chronidur 30, LC200N

 

Hardness: HRC 58-63

 

​Microstructure

• Very fine microstructure with small and evenly dispersed carbides

• Low carbide volume

 

Advantages

• Good edge retention at low edge angles

• Good stain resistance (excellent in case of Nitrogen-enhanced steel)

• Good toughness

• Moderate material cost

• Best sharpness potential

• Easy to sharpen

 

Disadvantages

• Moderate abrasion resistance

 

Conclusion: Excellent steel for high-end kitchen knives with best cutting performance.

 

 

High-carbon conventional stainless steel

 

Steels in this category boast a carbon content between 0.75% and 1.1%, allowing them to achieve a hardness well above HRC 60—a significant upgrade compared to the HRC 55-57 found in most mass-market kitchen knives. This increased hardness delivers better edge retention and overall performance. However, conventional high-carbon steels tend to have larger primary carbides, which can limit the ability to achieve fine, keen edge angles, ultimately affecting cutting performance.

 

Steel types: VG10, AUS10, 440C, 10Cr, 154CM, BD1N, VG1, VG5, AUS8, 440B, 19C29, 8Cr, N690, CMV60, X90CrMoV18

 

Hardness: HRC 58-62

 

​Microstructure

• Coarse microstructure with large to very large primary carbides

• Moderate to high carbide volume

 

Advantages

• Good abrasion resistance

• Good stain resistance

• Good toughness

• Moderate material cost

• Fairly easy to sharpen

 

Disadvantages

• Due to the primary carbides, can’t hold edge angles under 25° without increased risk of chipping and thus moderate sharpness potential

• Moderate edge retention at wider edge angles

 

Conclusion: Good steel for higher-end kitchen knives, with VG10 being the most popular and most recognised steel brand in this segment.

 

 

Mid-carbon conventional stainless steel

 

Steels in this category have a moderate carbon content (0.4%–0.6%) and typically contain 14%–18% chromium, often alloyed with molybdenum and vanadium. These steels can be heat-treated to achieve a hardness that offers solid cutting performance, while remaining tough and resilient enough to handle kitchen mishaps without chipping. Their excellent corrosion resistance means they can even survive occasional dishwasher cycles without staining. Easy to forge, this steel is a favorite in high-quality, forged German knives.

 

Steel types: 1.4116, 1.4034, 440A, AUS6, 6Cr, 1K6, X50CrMoV15, VG2

 

Hardness: HRC 54-58

 

​Microstructure

• Fine microstructure with small carbides

• Low carbide volume

 

Advantages

• Very good stain resistance

• Very good toughness

• Low material cost

• Easy to sharpen

 

Disadvantages

• Low abrasion resistance and edge retention

• Moderate sharpness potential as too soft to hold acute edge angle

 

Conclusion: Good steel for mid-range kitchen knives with good all-round properties, with 1.4116 probably the most widely used knife steel in the world.

 

 

Low-carbon conventional stainless steel

 

This category includes the most inexpensive steel used for making kitchen knives, with a carbon content of around 0.3%, typically around 13% Chromium and no other elements added to the alloy.

 

Steel types: 1.4028, 3Cr, 420J2, X30Cr13

 

Hardness: HRC 50-54

 

​Microstructure

• Fine microstructure with small carbides

• Very low carbide volume

 

Advantages

• Very good stain resistance

• Very good toughness

• Very low material cost

• Easy to sharpen

 

Disadvantages

• Very low abrasion resistance and edge retention

• Low sharpness potential as far too soft to hold acute edge angle

 

Conclusion: Steel for entry-level kitchen knives.

 

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Carbon steel

 

Many knife enthusiasts swear by carbon steel for its unmatched sharpness—it's the material behind the sharpest professional Japanese knives. Carbon steel can be honed to an incredibly fine edge, delivering exceptional cutting precision. However, its lack of corrosion resistance makes it high-maintenance, requiring careful care to prevent rust and staining. While it's the top choice for professionals and purists, carbon steel may not be ideal for casual users who prefer a more low-maintenance option in the kitchen.

 

Steel types

• Pure carbon steel: White 1, White 2, 1095

• Alloyed carbon steel: Blue 1, Blue 2, 52100, O2

 

Hardness: HRC 59-66

 

​Microstructure

• Fine microstructure with small and evenly dispersed carbides, given proper heat treatment

• Lower carbide volume

 

Advantages

• Good edge retention at low edge angles

• Moderate to high toughness

• Moderate material cost

• Best sharpness potential

• Easy to sharpen

 

Disadvantages

• Moderate abrasion resistance

• Very low stain resistance

 

Conclusion: Steel for knife enthusiasts who want the best cutting performance and know how to take care of the steel.