In the mind of a person inexperienced in blacksmithing, a blade made of "stainless steel" is considered the best. But a professional will say that the quality of the metal is largely influenced by its structural composition, which depends on the ratio of various chemical / compounds and special additives that are used in production.

Before considering all the "pluses" and "minuses" of steel grades for knives, one should at least briefly recall the effect that chemical elements have on the blade material (its properties). Then everything else will become much clearer.

It should be noted that not every steel, no matter how good its properties are, is suitable for making knives, especially kitchen ones.

  • C (carbon) - increases strength.
  • Mn (manganese) - improves the quality of metal calcination, the formation of its structure. This increases the wear resistance of the blade.
  • Cr (chrome) - provides resistance to corrosion. But an excess of this element makes the metal more brittle.
  • Ni (nickel) - increases the resistance to corrosion and strength of the blade.
  • Mo (molybdenum) is one of the "universal" elements in the effect on the material. In addition to the listed properties (strength, “anti-corrosion”, hardenability), it gives some “elasticity” to the blade. The metal becomes less brittle, which reduces the risk that it will break when bent hard.
  • V (vanadium) - increases strength and promotes good calcination.
  • Si (silicon) - improves various material properties (similar to Mn).

In addition to the above chemical elements, the composition of steel may include tungsten (W), nitrogen (N), sulfur (S) and a number of others. But they, as a rule, "do not make the weather."

The range of knives that are made for domestic use is quite impressive. It is clear that rarely will anyone specifically look for a product with a blade made of a particular steel grade in stores, spending time on this. Therefore, we briefly analyze characteristics most commonly found on sale models of knives, depending on what material their blade is made of. Well, what is better to buy, the thinking reader will determine for himself.

This information will also help beginners who do not yet have a large practical experience blacksmiths.

Stamps are inexpensive

  • 420 - in this series, the highest quality blades made of Japanese steel. In the designation, it also has an alphabetic abbreviation after the numbers - J2.
  • 440 . The 440A model is the least susceptible to corrosion, but in terms of strength it is inferior to the palm of 440C steel knives.
  • 2C27 is a Scandinavian brand. In particular, famous Finnish knives are made from such steel. As they say, no comment.
  • 14C28N Sandvik is Swedish steel, which also has high performance characteristics.
  • 1050 - 1095 - most inexpensive kitchen knives are made from it. The higher the number in the designation, the better the blade is considered.
  • Chinese "stainless steel" - 8Cr13 (or 14) MoV and 9Cr13CoMoV. For their price range, they have fairly good performance in terms of strength, bending limit and sharpening.

Medium value products

  • AUS (6, 8 or 10) . Japanese stamps. If we evaluate them from a practical point of view, then the quality is quite consistent with the price - average. The differences between analogues are that the “eight” has better wear resistance, and the “ten” is more “solid”.
  • 95X18 - reviews of this domestic brand are mostly good. But it is somewhat “capricious” in the sense that only a specialist can perform the sharpening process qualitatively.
  • 4116 - this "German" is ideal for kitchen knives, as it is considered "hygienic". In addition, the chemical composition of the material allows you to reduce the thinness of the blade without sacrificing strength.

Dear models

  • VG-1. Often there is a prefix San Mai III ("three layers"). In fact, this is a kind of alloying, when the “base” (softer metal) is covered on both sides with stripes of a harder one. These knives are good for doing such types of work as chopping or cutting (meat, fish, small bones). But such products do not differ in bending flexibility (due to the hardness of the blade). There are models "10", which, due to their higher viscosity, are somewhat easier to sharpen.
  • 154CM is an American, and quite expensive material. But the quality - on the "upper limit". The same can be said about ATS-34, although it is hardly advisable to make it so expensive kitchen knife. In a word, for an amateur.
  • CPM3V - characterized by increased strength. It is produced using "powder" technology and is a worthy alternative to tool steel.

It is enough to list the rest of the brands for premium class knives, since they all have high performance parameters - Japanese Hitachi Blue Super Steel (used for the manufacture of professional models), CTS (very expensive products), Elmax (holds sharpening perfectly, but make it it will not work on its own), Vanax (not susceptible to corrosion) and a number of others.

If the reader prefers to make a knife from a steel characterized by certain dominant qualities, then this issue will have to be studied in more depth, since this article is only a general, “superficial” overview of a part of the entire range of steels on the market.

When choosing a pocket knife, you should always pay attention to the type of steel used in the manufacture of the blade. After all, it depends on how good the knife will be in use. Essentially, steel is an alloy of iron, carbon, and alloying additives that improve its performance.

In the production of knives, different steels differ in the type of alloying additions, rolling and heat treatment.

There are five main characteristics of steel:

Hardness. Resistance to deformation when exposed to metal, measured by the Rockwell method.

Rigidity. Resistant to damage such as cracks and chips. The harder the steel, the less rigid it is.

Wear resistance to abrasive and adhesive effects. The harder the steel, the more wear-resistant it is, but this characteristic also depends on the chemical composition: large quantity tungsten carbide improves wear resistance.

Corrosion resistance. Resistant to rust due to moisture or salt. Greater corrosion resistance negatively affects the characteristics of the edges of the steel.

Protecting the edges from "blockages". That is, how long the blade will remain sharp when using it.

Unfortunately, the best knife steel cannot combine the highest performance of all five characteristics. The best knife steel is achieved through compromise, and the hardest part of that is balancing hardness with toughness. You can make a very hard blade, but if you fall it will break into pieces. Conversely, the blade can be very hard, it will bend well, but it will not retain sharpening for a long time.

CPM-S90V


Manufactured by Crucible. Excellent sharpening and wear resistance, which is achieved due to the high carbon content. The main secret is vanadium, which is 3 times more than that of Elmax and S30V steels. It is very expensive, and its sharpening requires angelic patience, but the knife will remain sharp for an incredibly long time. The best example of a knife with a blade made of this steel is Benchmade 940-1.

M390


The new steel is produced by Bohler-Uddeholm, which uses third-generation powder metal. The blade made of such steel has excellent corrosion resistance, rigidity and wear resistance. Additives of chromium, molybdenum, vanadium and tungsten ensure a long blade sharpening life. On the Rockwell scale, she has an indicator of 60-62 HRC. A blade made of such steel is difficult to sharpen, but it can be polished to a mirror finish.

ZDP-189


Another novelty is produced by Hitachi. Due to the huge content of carbons and chromium, it is extremely hard. On the Rockwell scale, its figure is 64 HRC, but some manufacturers achieve 66 HRC. Holds an edge well, but the sharpening process itself is extremely time-consuming. This steel is more susceptible to corrosion than competitors.

Elmax


Produced by Bohler-Uddeholm, it is a powder metal alloy with a high content of chromium, vanadium and molybdenum. Extremely resistant to corrosion and wear. Perhaps this is the best knife steel, because its sharpening is relatively easy, and lasts for a long time.

CTS-XHP


Steel from the American company Carpenter holds sharpening well, and its hardness reaches 61 HRC. Also produced from the highest quality metal powder. The sharpening process is quite laborious.

CPM M4


This tool steel from Crucible is manufactured using the patented "Crucible Particle Metallurgy" process, which guarantees a product that is more uniform, stable and easy to grind than the traditional process. This steel provides an excellent balance of wear resistance and toughness due to its high content of molybdenum, vanadium, tungsten and carbon. It is 62-64 HRC on the Rockwell scale, but due to its low chromium content (less than 14%), it is not considered stainless steel, so it requires proper maintenance.

CPM S35VN


In 2009, Crucible, with the help of Chris Reeve, introduced this steel as an improved version of the S30V. With a smaller grain size and the addition of a small amount of niobium, the company has been able to improve hardness and corrosion resistance and make the steel easier to sharpen. Many believe that the best steel with such characteristics cannot be found.

CPM S30V


This steel holds sharpening well and is almost resistant to corrosion. Used in expensive pocket and table knives. In terms of price / quality ratio, this steel is the best way, with an optimal balance of hardness, stiffness and edge retention.

154CM


The characteristics of this steel are similar to S30V. Its rigidity is sufficient to perform any task, it is almost resistant to corrosion, and keeps sharpening for a long time. The sharpening process itself is quite long, but within reasonable limits. There is also a CPM version of this steel, but the average user will not see the difference between the two.

ATS-34


Japanese version of 154CM steel with similar characteristics.

D2


This tool steel is also called "semi-stainless" because the amount of chromium contained in it is not enough (you need at least 14%) to be called stainless. But this does not prevent her from having good anti-corrosion properties. It is harder than its competitors, and, accordingly, holds sharpening better. It is less rigid, so it is difficult to sharpen it, and you cannot do without the help of a master.

VG-10


This steel has a slightly higher chromium content than 154CM and ATS-34, and the addition of vanadium makes it a favorite. Made in Japan and widely used in Spyderco knives. It is very very hard, holds an edge well, but is a little brittle.

H1


Spyderco C91SBK Pacific Salt Folding Knife 3-13/16" H1 Satin Serrated Blade, Black FRN Handles

This Japanese steel from Moyodo Metals is a perfect example of a stainless steel that hardly rusts. But there is also a minus: it does not hold sharpening so well, and is very expensive. It is great for diving, but not everyday use.

N680


This steel contains about 0.2% nitrogen and over 17% chromium, making it extremely resistant to corrosion. In fact, this is a cheaper version of the H1, which keeps sharpening longer.

440C


Used in many mainstream pocket knives, it is a good and affordable choice. It is quite rigid and wear-resistant, resistant to corrosion and easily sharpened. The content of chromium and carbon in it is the highest among competitors.

AUS-8


A Japanese version of 440C, it does not hold an edge as well as other high carbon steels.

CTS-BD1


Carpenter's vacuum forged steel is similar in performance to AUS-8 and 8Cr13MoV, but holds an edge better. Due to the higher chromium content, it copes better with corrosion.

8Cr13MoV


This Chinese steel is similar to AUS-8 but contains more carbon. It has an excellent value for money, and manufacturers like Spyderco, thanks to skillful heat treatment, have been able to achieve high quality steel.

14C28N


This Swedish steel from Sandvik is an improved version of the 13C26 steel discussed below. It came about when Kershaw asked Sandvik to make 13C26 steel more resistant to corrosion. It has a higher content of chromium and nitrogen and a lower amount of carbon. Possibly the best knife steel in the under $30 category.

420HC


This is a variant of 420 steel, but with a higher carbon content, making it harder. Some manufacturers, like Buck for example, achieve excellent performance with it that outperforms the competition. Despite her low price, it is among the best in anti-corrosion properties.

440A


The same 420HC, but with a high chromium content, which improves wear resistance and sharpening life, but affects corrosion resistance.

13C26


Originally developed for razor blades. It has a higher carbon to chromium ratio, which makes it harder and less resistant to corrosion.

420 and 420J


Despite its low status, it is perfect for everyday use. She has a smaller amount of carbon (less than 0.5%), respectively, she keeps sharpening worse. But this one is so resistant to corrosion, but not to wear. Used in mass products.

AUS-6


Japanese and lower quality steel 420.





“What is the essence of the CPM process?”, you ask. The fact is that the molten metal is poured out through a small hole where the gas high pressure sprays it into tiny droplets. They are then cooled, solidified to a powder state, and then amenable to the process of hot isostatic pressing. This prevents segregation of alloying elements. The result is a tough, wear-resistant steel that can be ground and heat treated to maximum effect.

But you should not attach such importance to the types of steel. The quality of a knife depends not only on the steel used, but also on the heat treatment technique and on the shape of the blade itself. Any modern steel will work well in any knife. It is better to pay attention to how convenient the knife is in work for you.

1,0 1 -1 20

When choosing a pocket knife, the first thing to consider is what type of steel it was made from. Because this is what determines how perfect it will be in operation. Steel is an alloy whose main constituents are iron and carbon. It also contains alloying additives. It is they who can greatly affect its best characteristics.

Different types of steel are differentiated by the type of these additives, the method of rolling and heat treatment. Of the main characteristics of steel, five characteristics can be distinguished:


1. Hardness. This is the ability to resist deformation under various influences. This indicator is measured by the Rockwell method.


2. Rigidity. The harder the steel, the less it will crack and chip.


3. Wear resistance in relation to abrasive and adhesive factors. This indicator of steel quality is directly related to its chemical composition. If it is harder, then it contains a higher percentage of tungsten carbide.


4. Corrosion resistance. The higher the anti-corrosion performance of the metal, the less it is affected by salts and moisture. But it also negatively affects the characteristics of its edges.


5. Low ability of the edges to “fall over”. This characteristic indicates how long the blade will remain sharp during operation.

Alas, all five characteristics are practically not found in the best steel for knives. A favorable compromise is the simultaneous combination of hardness and rigidity. So, a very hard blade will shatter into pieces, in contact with a hard surface when it falls. A hard and well-bending one will not be able to maintain its sharp sharpening for a long time.

"Ultra Premium"

Manufacturing company Crucible. Perfectly holds sharpening, quite wear-resistant. This is the result of the increased carbon content. The main secret is the use of vanadium. In steel of this grade, its content is three times higher than Elmax and S30V. Due to this, the price of the blade is quite impressive, it takes a lot of effort to sharpen it, but it will remain sharp for quite a long time. One of best examples such knives - Benchmade 940-1.





This steel has recently been made by Bohler-Uddeholm. The company uses in the production of powder metal, which belongs to the third generation. The blade is characterized by excellent resistance to corrosion, is quite rigid and wear-resistant. Additives such as chromium, molybdenum, as well as vanadium and tungsten give the blade of this steel a long sharpening time. The Rockwell scale gives an estimate of 60-62 HRC. You will have to work on sharpening for a long time, but you can polish the product to a mirror finish.





Also an innovation from Hitachi. This steel is extremely hard, containing carbon and chromium. The Rockwell scale is 64 HRC, and some manufacturers even have 66 HRC. Sharpening requires a lot of labor, but keeps perfectly. The downside is that this steel is more affected by corrosion than its competitors.





This brand is produced by Bohler-Uddeholm. The metal is a powdered metal alloy containing a large percentage of molybdenum along with chromium and vanadium. Virtually unaffected by wear and corrosion. Steel Elmax can be called, perhaps, the best of the knife, because. its sharpening process is relatively easy and it lasts for a long time.





From the American manufacturer Carpenter. The sharpening is stable. Hardness 61 HRC. When smelting, metal powder of the highest quality is used. The process itself is quite laborious.





Tool steel produced by Crucible. Its patented "Crucible Particle Metallurgy" process is guaranteed to produce a product that is easy to grind, more uniform and more stable. Steel of this brand is an excellent balance between rigidity and wear resistance, because. contains molybdenum and vanadium, as well as other commonly used ingredients, tungsten and carbon. The Rockwell scale fixes an indicator of 62-64 HRC, but since there is little chromium in the metal, only up to 14%, this steel cannot be called stainless and will require appropriate maintenance and care.





In 2009, this steel was introduced by Crucible as an improved version of the S30V grade. Chris Reeve took part in the development of the version. Niobium was added to the composition, the grain is finer here, which positively affected the rigidity and anti-corrosion qualities. Sharpening has become easier. Many experts consider the characteristics of this steel to be one of the best.





It also keeps sharpening well, it is practically not subject to corrosion. Usually goes to the manufacture of elite pocket and expensive table knives. The best value for money, the best balance between hardness and rigidity, keeps sharpening well.





There are similarities with the S30V. Can be used for any purpose. Corrosion is not terrible, the sharpening process is quite long-term. One of the variants of this steel is prepared according to the CPM model, but a non-specialist will not distinguish the difference.





Made by the Japanese. It is a variant of 154CM, the characteristics correspond.





Tool steel. Due to the low chromium content (does not reach the required 14%), it is also called semi-stainless. However, the anti-corrosion properties are on a level, much harder than its competitors, so the sharpening lasts a long time. To do this, you definitely need a specialist, because. it is not so hard and it is not easy to sharpen it.






Japan's Moyodo Metals has come up with the perfect example of stainless steel. We can say that it will never rust. And of the minuses - it does not hold sharpening well and is designed for a solvent buyer. Good for diving, but better not to use every day.





Nitrogen in it is approximately 0.2%, chromium is more than 17%. This allows good resistance to corrosion. We can say that this is a less expensive version of the H1, which will retain sharpening for a longer time.

Above average





Typically found in mass-produced pocket knives. The selection is good and quite affordable. The steel is quite hard, wears out little, it is easy to sharpen, resistant to corrosion. Compared to other brands, it has more chromium and carbon than others.


This is the same 440C, but Japanese spill. There is a lot of carbon in its composition, but sharpening at the same time holds weakly.


Produced by Carpenter. The smelting process takes place in a vacuum. Features are similar to AUS-8 and 8Cr13MoV. But the sharpening holds tighter, and it also resists corrosion better due to the higher chromium content.

The Chinese worked on this brand, the characteristics resemble AUS-8, but there are more carbons in the composition. Price / quality for buyers are attractive. Manufacturers such as Spyderco, using the right heat treatment, have raised the quality of this steel to a fairly high level.


The Swedish company Sandvik launched the release of version 13C26, but with improved qualities. At one time, Kershaw ordered this steel with a request to improve its anti-corrosion resistance, and so 14C28N appeared. In the group of steels for knives under $30, this one is probably the best, due to the higher content of chromium and nitrogen in the composition and lower carbon content.


The same 420, but containing more carbon, which is why it is more solid. Buck and other manufacturers achieve excellent results, outperforming similar competitors. The price of this type of steel is quite low, but the anti-corrosion properties are similar to those of more expensive brands.


Similar to 420HC, but with a little more chromium, which allows it to last longer and sharpen for a longer time too. Among the shortcomings - poor resistance to corrosion.


Conceived for use in the manufacture of razor blades. The carbon content in relation to chromium is higher, which gives greater rigidity, but is more susceptible to corrosion.

Low-end, in this group


The status is not high, but due to its high resistance to corrosion, it behaves very well in daily use. Carbon in the composition is less than 0.5%, so sharpening does not last long. Wears out quickly too. It is mainly applied to the production of a product for the masses.


Another Japanese analogue of steel 420, but of lower quality.

A little about the CRM process. What is its essence? The molten metal enters through a very narrow orifice and, under the influence of a high-pressure gas, scatters into very small droplets, which then cool and solidify. It turns out a kind of powder, which is subjected to hot pressing, which prevents the segregation of alloying components. The output is a rather rigid and wear-resistant steel, which lends itself well to heat treatment and grinding.

This rating does not include Damascus steel. Her incredible positive traits greatly exaggerated in all sorts of romantic literature. And besides its aesthetic qualities, it is capable of little from a practical point of view.

Do not pay excessive attention to the type of steel from which the knife is made. It is also important what heat treatment technique was used in its production, what shape the blade itself has. Modern steel is good for any knife. Perhaps more attention should be paid to how comfortable a knife can be to use for its owner.

Other instructions

Steel for knives for various purposes

Steel is one from the most common and sought-after materials for the manufacture of knives. Exactly steel determines the main qualitative characteristics of the knife blade. Steel is an alloy of carbon and iron, to which a number of ingredients are added to change the properties of this material. Also, the properties of steel are affected by the degree of hardening and heat treatment.

It has the following quality indicators:

  • hardness. Given quality characterizes the ability metal be subject to deformation under the influence of external forces;
  • strength. This characteristic of steel shows its resistance to chipping and crumbling when used for complex work. This indicator also demonstrates the ability of steel of this grade to bend under load and not break. There is an inverse relationship between hardness and strength of steel. Higher hardness steel is less durable;
  • wear resistance. This characteristic demonstrates the ability of steel of this grade to abrasion in standard use;
  • corrosion resistance . This indicator demonstrates the ability of steel to endure external influences. various environments- water, acid, blood, etc. It shows how much a given steel will not rust under their influence. High rates of this characteristic of the knife, as a rule, are achieved by reducing the characteristics of other properties of the knife;
  • sharpening retention time. This characteristic shows how long the sharpness of the knife will please its owner without sharpening.

The main problem in the development of new types of steel is the search for optimal ratio between strength and hardness. It is possible to create steel with extremely high hardness values, but a knife from it can break when dropped on the floor from an average height. Conversely, the blade can be flexible, durable, but it will have to be sharpened every day. Therefore, to the question about the best steel There is no clear answer for knives. The choice of steel directly depends on the purpose of this knife. It is the purpose of its use that is the main criterion for choosing type of steel for manufacturing knife.

Additives in the production of steel of different grades

The mechanical properties of the produced steel are affected by various alloying additives: chromium, vanadium, molybdenum, nickel, tungsten, manganese, silicon. It is due to these additives in different proportions that the wear resistance, hardness and other characteristics of steel change. Small percentage additions of alloying components increase the strength and toughness of the steel. Increasing concentration results in lower performance. The most valuable addition to steel is molybdenum. Its presence in steel grades simultaneously increases two quality indicators - strength and toughness. IN Japanese steel grades of this component is present up to 8%, which invariably affects for quality Japanese knives.

Components such as vanadium, chromium and tungsten, on the one hand, lead to an increase in hardness, but on the other hand, they reduce the strength of steel, making it more brittle. An increase in the chromium content of steel over 13% increases its quality characteristics in terms of hardness and wear resistance, on the one hand, making knives sharper and more resistant to corrosion, and on the other hand, makes them more brittle, compared with knives made of ordinary carbon steel.

The influence of additives to carbon steel can greatly change its properties. So, for example, 440C stainless steel is considered optimal for the manufacture of knives. Knives made of this steel are well sharpened and do not dull for a long time. However, this brand significantly inferior in terms of hardness, wear resistance, toughness and elasticity to such steel grades as 154CM, BG-42, which have a lower chromium content in their composition, but which contain up to 4% molybdenum.

Steel containing at least 13% chromium is considered stainless steel. However, the concept of "stainless" is very relative, because with a lack of proper care, it can also corrode.

In order for steel to have increased strength, rigidity and wear resistance, manganese is added to it. It makes the structure of steel grainy. In almost all steels for the manufacture of knives, this additive is used.

Gives resistance when heated and reduces the fragility of the knife blade, the addition of molybdenum to steel. Increases the viscosity of the alloy, increases the hardness and anti-corrosion properties of the alloy, the addition of nickel. It can be found in steel grades such as AUS-6, -8 and L-6. Silicon is added to increase the strength of the blade.

Depending on the composition, steel varies in grade. Depending on its qualities, it is used in one or another production of knives.

High grade steel for knives

  • M390 - this brand contains chromium and vanadium in its composition, therefore it has high wear-resistant characteristics, as well as anti-corrosion properties. Knives made of this material lend themselves perfectly to sharpening and retain it for a long time. Benchmade "likes" to use this steel grade for the production of knives;
  • ZDP-189 is a Japanese-made steel that boasts high hardness and no less remarkable ductility. This brand is perfectly polished, and knives from it have high cutting properties. Spyderco uses this particular brand for the production of knives from "limited" and expensive series. The disadvantage of this grade of steel is its some fragility and tendency to crumble at impact points, for example, on bone;
  • CPM S35VN - this steel grade has become a new improved version of steel grade S30V, in which the famous knifemaker Chris Reeve added a small percentage of niobium and suggested using a finer powder structure for making. Crucible Particle Metallurgy began producing knives from this new generation of steel in 2009. These knives are very durable and easy to sharpen;
  • CPM S30V- this species steel was invented by American steelmakers, and boasts a harmonious balance of strength and hardness. It is used for the production of knives of the upper price category;
  • Elmax is one of the most common powder steels in Europe. Due to the content of the optimal ratio of chromium, vanadium and molybdenum in it, the steel has high wear resistance and anti-corrosion properties;
  • BG-42 - products from this steel grade do not have a high ability to sharpen, but are characterized by its long retention, as well as high wear resistance;
  • 154CM - this type of steel is characterized by high hardness. Produced in America, it is suitable for the production of knives for various purposes. Benchmade prefers this type of steel for the production of its knives. They sharpen up great. The composition of this steel grade is similar to that of CPM, but the production technology is different. In addition, for the production of CPM, a smaller carbon component is used. However, such subtleties for the uninitiated "user" of the knife may not matter;
  • ATS-34 - this steel grade is the Japanese version of 154CM steel. Their quality characteristics are very similar. The knives are made from this high quality steel and are easy to sharpen. Many well-known companies for the production of knives for various purposes use it in their productions;
  • D-2 - this type of steel contains about 14% chromium, which is not enough to be called stainless steel. However, it has high quality characteristics. Its anti-corrosion properties are quite acceptable. This type of steel is harder than the grades 154CM and ATS-34, it holds sharpening perfectly. However, sharpening is more difficult. This brand has become popular among such well-known knife manufacturers as Benchmade and Kizlyar Supreme;
  • VG-10 - this steel is a Japanese development. It contains slightly more chromium than the 154CM and ATS-34 grades. In addition, vanadium is added to its composition, which makes it harder. This relatively young variety of steel has become a favorite of Spyderco, a knife manufacturer known for its high quality knives. It sharpens well, but is a little brittle, and can crumble when resisting too hard surfaces.

Top and mid-range steel grades for knives

  • 440C - this type of steel is very widely used by knife manufacturers. It is fairly solid and inexpensive. It contains a lot of carbon and chromium. Differs in high rates of wear resistance. Knives made from this steel are easy to sharpen;
  • AUS-8- Japanese steel. It has high rust resistance. Fairly hard, easy to sharpen, but the blade does not last very long compared to knives made from more carbon steels. Durability 58 HRC;
  • 8Cr13MoV - steel grade Chinese production. It contains a slightly higher carbon content than Japanese steel AUS-8. It is very popular with manufacturers of inexpensive knives. So it is widely used by companies such as Boker, Spyderko, Kershaw for the production of inexpensive series knives. As for chinese knives, then every second knife is made from this steel grade;
  • 14C28N (Sandvik) - is swedish steel grade middle level. Knives made of this steel are excellent for sharpening. Many Scandinavian companies use it for knives, such as Mora.

Grades of steel of the lower and middle level for knives

  • 420HC - this type of steel is similar in its characteristics to the 420 grade, but contains more carbon in its composition. Well-known companies such as Buck use it to make knives, increasing its heat treatment. Due to this, knives made from it keep sharpening longer and are more resistant to rust corrosion;
  • 440A - this steel grade is similar in its characteristics to 440HC, but has a higher chromium content, which is reflected in its higher anti-corrosion performance.

Steel grades for lower level knives

  • 420 - this steel grade is widely used for the production of inexpensive knives. It has a low carbon content, which makes it softer. It sharpens easily and quickly, but also dulls very quickly. Wear resistance is low. The simplest knives are produced from it, as they say "consumer goods";
  • AUS-6 is the Japanese version of Model 420. It is used to make cheap series of knives.

If a person is passionate about collecting knives, then his collection must have nHRC. Stainless knife steel. Country of manufacture - Japan. Analog 440V. Made from Damascus steel. This kind of steel came from Central Asia where he was known in the Middle Ages. Damascus steel knives are distinguished by a unique pattern, which is formed by mixing several types of steel. Forge-horn welding allows you to connect three types of steel - ball-bearing steel ШХ15, carbon steel U8 and spring steel 65G. The high quality characteristics of these materials are reflected in the unique Damascus steel .

The skill of the blacksmith in combining these three types of steel is evident in the special pattern on the blade. Depending on its type, twisted damascus, end face, torn, rifled, mosaic damascus are distinguished. There are legends about its merits, the main of which is the long-term ability to maintain sharpening, its excellent cutting ability and wear resistance. One of the disadvantages of this type of steel is its brittleness and low anti-corrosion properties, which are compensated by the use of various agents for lubricating a Damascus steel knife.

But, today, hunting knives, blades and swords made of Damascus steel find their use only in collections. For work as intended, it is advisable to purchase knives from more modern alloys.

Steel grades for knives for various purposes

  • Beta-ti Alloy - this steel grade is used for making knives for diving and divers, as well as for the kitchen;
  • Blue Paper Super is a high-quality steel, which, thanks to its harmonious combination of all alloying additives, is characterized by high quality characteristics. Used to make chef's knives;
  • N690Co - is the Austrian counterpart of the 440C brand. Its main difference is the presence of cobalt and vanadium in its composition, due to which its hardness and anti-corrosion properties have increased. Excellent resistance to shock loads. Used to make knives for tourists;
  • ELMAX is a steel grade that is produced in Sweden and is considered a third generation high-tech steel. Powder technology. Popular among world brands for the production of knives high class. Differs in hardness, durability, wear resistance and high rates of resistance to corrosion. Excellent polishing, keeps sharpening for a long time;
  • Carbon V - non-carbon steel. Used for throwing knives;
  • INFI is a licensed steel grade from the Busse company that invented it. Its unique properties make it possible to produce excellent knives for tourists. These products are characterized by high performance hardness, strength, anti-corrosion properties and wear resistance. Such a knife will be an ideal assistant in any conditions of tourism;
  • U10A, U12A, EN-515 - steel grades of domestic production, which are used for the manufacture of sharply cutting medical instruments - scalpels, etc.

Domestic steels for the manufacture of knives

  • 100X13M - this type of steel has molybdenum and chromium in its composition, it is used for the manufacture of medical instruments;
  • 40X13 / 65X13 / 95X18 / 110X18 - these steel grades are domestic analogues of steel 420 and 440. The most commonly used for knives is 95X18. Differs in high quality indicators, strong, easily gives in to sharpening, and long time saves it. Has anti-corrosion properties;
  • 65G - this steel grade is an ideal material for the manufacture of chopping knives. Does not have anti-corrosion properties, excellent viscosity;
  • U7-U16 - steel grades that have high hardness, but are not resistant to corrosion;
  • XB5 - called "diamond steel" for its quality characteristics.

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Every day in everyday life and in various branches of vigorous activity, we are faced with the need to cut products and objects. And this is where the knife comes in handy. But a lot already depends on how convenient it will be, practical in use for a particular purpose. First of all - speed and accuracy, safety of the planned work. The main indicator of the quality of such tools is steel. And what steel are they made of, and what steel is better for a knife? Are there many differences between kitchen and hunting knives? You can find out all this in this article.

Blade selection - what to focus on?

You should pay attention to the characteristics of the blade in order to understand which knife will be of good quality:

  1. Hardness. An indicator of the ability to withstand mechanical stress of various kinds.
  2. Wear resistance. How long can steel wear out during operation.
  3. Strength. It shows how the product is able to withstand cracks, chips, which can be caused by serious loads.
  4. Rust resistance. Ability to resist corrosive attack.
  5. Another criterion is the ability of the knife to keep sharpening.

Important! The most important problem in the manufacture of blades - maintaining a balance of strength and strength of the material. The hardest steel can shatter into pieces when dropped from a height. Or the blade can bend from side to side without breaking, but you will be forced to sharpen such a blade daily.

Therefore, you will definitely not find an answer to the question of which steel is better for a knife - you need to choose a knife based on its purpose.

What steel are knives made from?

Let's talk about the most popular models and give them some characteristics in order to figure out which steel is best for a knife.

Premium segment:

  • M390. The chromium and vanadium content make this stainless steel very resistant to wear and corrosion. The steel is perfectly sharpened, keeps sharpening for a very long time. It is considered one of the best steels for making knives. It comes to the people thanks to Benchmade Barrage, which produces some of the most inexpensive knives with good steel. Other manufacturers are also beginning to actively use this steel.
  • ZDP-189. Plastic, but at the same time hard steel from Japan. Easily polished, cuts well. Unfortunately, it is notorious for its fragility.
  • CPM S35VN. Just good steel capable of holding sharpening for a long time.
  • CPM S30V. It is generally recognized to be among the TOPs among steels with the right balance of strength and hardness.
  • Elmax. Resistant to premature wear, corrosion European steel.
  • BG-42. No worse than the previous and following models, except for sharpening properties.
  • 154cm. Solid and stainless material from America.
  • ATS-34. high Japanese quality in all respects. The downside is poor rust resistance.
  • D-2. Has the same problem as the previous material.
  • VG-10. An excellent choice if you turn a blind eye to strength.

Upper middle level:

  • 440C. The best steel for a knife today in its price category.
  • AUS-8. Very easy to sharpen, but not so easy to sharpen this sharpening.
  • 8Cr13MoV. Good Chinese steel for its price range.
  • 14C28N (Sandvik). It is widely used in Scandinavian knives, nothing bad can be said about this material, but there are also no distinctive good properties.

Lower middle level:

  • 420HC. It does not shine much with its merits, but all eminent manufacturers squeeze everything out of this steel using heat treatment. And they manage.
  • 440A. Similar to 440HC but more corrosion resistant.

Lower level:

  • 420. Knives made of such steel will not serve you for a long time, but the ridiculous price makes their use very wide.
  • AUS-6. Doesn't shine high quality, but also quite common on the market.
  • Damascus steel. It is famous mainly for its beauty and is popular among collectors.

Manufacturing features

Blade forging is the oldest metalworking operation. In the process, it is necessary to make a blade, while maintaining the most favorable microstructure of the material.

For the workpiece, steel strips are used, preferably hot-rolled, because the metal is more ductile and can be easily forged. The scale is easily knocked off by hammer blows, and does not have a detrimental effect on the forging of the material.

Important! The length of the blanks into which the strip is divided is calculated by calculation, and depends on the requirements for the characteristics of the knife itself. Strength is directly proportional to the length of the workpiece.

They cut metal using a wide variety of technical solutions:

  • Mechanical cutting is accompanied by a large consumption of metal. With this method, strength decreases.
  • Cutting with blacksmith tools will not affect the initial parameters of the steel, but it will not differ in particular accuracy either.
  • Cutting with press scissors is the most modern and best way.

Important! By repeated “runs” it is necessary to achieve a fine-grained structure.

The brace of the edges is carried out after the forging process and is carried out with the cooled material, which requires more effort.

Hunter knives

What steel is better to buy a knife for hunting? Hunting knives are usually made of steel with a very high carbon content, the amount of which determines the hardness of the blade.

Hardness is measured using the Rockwell scale, where the units are HRC. An increase in hardness is accompanied by an increase in the shelf life of sharpness.

Important! The amount of carbon is always illustrated on the marking of the material of manufacture. For example: "440B" - 0.9 percent carbon, "440A" - 0.75%, "420" - 0.6% carbon.

Most often, hunting knives are made of steel called 440C, which is famous for its elasticity, although it loses in hardness. Chromium and molybdenum in its composition make the material "stainless". Such steel is easily sharpened and retains its sharpness for a very long time.

Important! There is an alternative to the above steel - CPM440V. It holds sharpening much longer and is much more resistant to wear.

What are the features of operation?

The durability of a knife is built on contradictory requirements that a knife must meet:

  1. The blades must have a high hardness, even with the greatest temperature differences. This requirement is due to the fact that the knife can heat up sharply from friction during its operation.
  2. Longitudinal bend must have increased stability, especially if the blade is narrow and long.
  3. Have minimal blade deformation during use.
  4. High strength. The lower the strength, the faster the knife will become dull.
  5. The blade should be easy to sharpen and keep “sharpness” for a long time.
  6. elasticity in critical situations. Satisfying such a requirement is a safety measure for the owner and others.

It is impossible to satisfy all requirements, so manufacturers take into account all factors in production and try to find the perfect compromise.