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Welcome to our knife site, the ultimate destination for all things knife-related. We cover everything from detailed overviews of knife steel characteristics to recommendations for custom knife makers. Today, we are pleased to present our feature article: Knife Steel Chart.
In the production of a knife, great attention must be given to the selection of steel used for the blade. Blade steel, along with edge geometry and design, is a critical factor that determines the performance of the knife.
The quality of the steel used in manufacturing a knife is dependent on the alloy used, which is typically a combination of carbon and iron with other elements added for specific applications.
Additionally, the varying types of additive elements and techniques of rolling and heating the blade can result in different types of steel. When selecting a type of steel for a knife blade, several key properties must be considered.
So In this post, we’re going to tell you about the best steels for knife manufacturing and how they can impact performance.
When choosing the best knife steel for manufacturing, several factors must be considered to ensure that, the knife meets the intended use and performs well. Here are some of the critical factors to consider:
Hardness implies the blade’s ability to resist deformation when subject to stress or any forces applied. The hardness of knife steels is immediately connected with strength and is normally measured using the Rockwell hardness scale. The hardness of the steel affects how well the blade retains its edge. Harder steel tends to hold an edge longer but can be more challenging to sharpen. On the other hand, softer steel is easier to sharpen but may require more frequent sharpening. At the same time, hard steel blades can be brittle and tend to chip or even shatter under impact.
Toughness is the blade’s endurance against cracks or chips when subject to abrupt stress or impact. Tougher steel can withstand heavy use without chipping or breaking. Mind that chipping is a major hazard for any knife. This factor is especially important for knives used in outdoor or survival situations.
Corrosion resistanceDepending on the intended use and environment, the blade may be exposed to moisture and harmful elements that can cause rust and corrosion. Corrosion resistance represents a metal’s aptitude to stand against corrosion or rust caused by factors like moisture or salt. Corrosion resistance is because chromium forms a “passive film” of chromium oxide, which prevents further corrosion. Without the passive film, rust forms which tend to flake off and the steel continues to corrode. More chromium means that the passive film on the steel surface is more complete and better at preventing corrosion. There is no fixed limit at which a certain amount of chromium is enough to prevent corrosion, it depends on the environment. Stainless steel is often chosen for its corrosion resistance. However, not all stainless steel is created equal, and some grades of stainless steel are more corrosion-resistant than others.
Wear resistance implies that the steel is able to survive impact from wear of various types. It might be abrasive wear when harder particles impact a softer surface, or adhesive wear when wear debris or grit migrate to a foreign surface. Although wear resistance mainly depends on steel’s hardness, the particular chemistry of the steel is also a substantial factor. Steel with high wear resistance tends to last longer and require less frequent sharpening. However, higher wear resistance can also lead to decreased toughness, so it’s important to strike a balance between wear resistance and toughness.
Edge retention indicates how long the blade remains sharp enough to perform intended operations. There is no prescribed set of standards to measure edge retention and user evaluations of it will often be subjective. When comparing steels with constant hardness, edge retention depends on the amount and type of carbide in the steel. More carbide and harder carbide provide better edge retention. You should keep in mind that, in endeavoring to have the best of your blade, you will always have to face a trade-off. Balancing a knife’s strength with toughness, or toughness with edge resilience, can be a challenging task. Making a blade extremely hard may pose a risk of its losing toughness and chipping at sudden impact. On the contrary, making your blade very tough may result in its struggling to hold its edge well. It’s all about your intended knife use: how exactly you’re going to use your knife shall define an optimal combination of various factors in the blade steel.
When it comes to edge retention, edge geometry is another factor to consider because the type of steel chosen will indirectly impact the sharpening angle, and choosing an incorrect sharpening angle will lead to a decrease in the life expectancy of your knife.
The cost of the steel can vary significantly, and more expensive steel does not necessarily mean better performance. The intended use of the knife should be weighed against the cost of the steel to determine the best value. For example, a high-end chef’s knife may require a more expensive steel to achieve the desired performance, while a utility knife used for everyday tasks may not require such an expensive steel.
The manufacturing process can also affect the choice of steel. Some steels may be more difficult to work with or require specialized equipment, which can increase manufacturing costs. The intended manufacturing process should be considered when selecting the steel.
Video credit: Knife Steel Nerds.
Every knife starts with its steel, and each alloy brings its own personality to the cutting edge. Here’s a closer look at the steels you’ll encounter on the anvil—and what makes each one tick:
Think of plain carbon steel as the old workhorse of bladesmithing. With up to 0.6% carbon, it’s forgiving to sharpen and rewards you with a keen edge in no time. You’ll hear it praised for toughness—drop it on the workshop floor, and it’ll shrug off dings better than most. The trade-off? No chromium means it’ll patina or even rust if you forget to wipe and oil it after use.
Bump that carbon up to 0.8–1.0%, and you’ve entered high-carbon territory. This stuff can hit Rockwell 58–62—perfect for slicing through cardboard or chopping wood. The bite is addictive, but it still needs a little TLC to stay rust-free. Many smiths lean into a dark patina or clear-coat finish to keep moisture at bay.
Stainless steels start at about 10.5% chromium. Add in nickel, molybdenum, or vanadium, and you’ve got a blade that laughs at water spots and kitchen acids. You won’t baby-sit these in the field—they clean up with a quick rinse and a swish of oil. On the flip side, budget stainless grades can feel a bit “soft,” so premium alloys (think S30V, 154CM, VG-10) use tighter metallurgy to marry corrosion resistance with a lasting edge.
Originally bred for workshop tooling, steels like D2, O1, and A2 double as legendary blade materials. Packed with chromium, vanadium, tungsten, or molybdenum, they stand up to serious wear—you can stab, scrape, and slice day after day. Some, like D2, even call themselves “semi-stainless” (≈12% Cr), though they’ll still rust if neglected. Be ready for a workout when sharpening: you’ll need diamond or ceramic stones to tame that hardness.
PM steels (CPM S35VN, M390, CPM 20CV) are the tech-geeks of the steel world. They start as fine powders, sintered under pressure into an ultra-uniform grain. The result? Insane edge retention, toughness, and corrosion resistance all in one. They’re a splurge—think of them as the luxury sedan of blade steels—but once you’ve felt that edge, you’ll understand the hype.
A quick glance at dealer shelves in 2025 tells the story: the powder is flying again. After a decade of incremental tweaks, metallurgists have started rewriting alloy recipes from scratch, leveraging third-generation particle metallurgy to sculpt carbides that are both finer and smarter. The result is a crop of steels that laugh at the old “tough or stainless—pick one” trade-off and push Rockwell numbers into the mid-60s without turning blades into porcelain. Below is a field report on the four newcomers every knife buyer keeps Googling.
CPM MagnaCut – the new baseline.
Now in its third full production year, MagnaCut has settled into a comfortable heat-treat window of 62–64 HRC while still shrugging off salt spray better than S45VN. Larrin Thomas’ trick was to dial chromium down to ~10.7 % and dissolve it, eliminating chunky Cr-carbides that usually kill toughness. Makers love it for another reason: Big Chris and other custom grinders say it sands more like CPM-154 until about 240 grit—rare praise for a vanadium-bearing stainless. buckknives.com
CPM MagnaMax – edge retention turned up to eleven.
Announced in mid-2025, MagnaMax is MagnaCut’s over-caffeinated sibling: same nitrogen-plus-niobium recipe, but tuned for maximum wear resistance. Early lab bars reach 63–65 HRC and plot close to K390 for CATRA edge life, yet they remain fully stainless. Crucible is marketing it as “K390 with a raincoat.” Field data are thin, but Spyderco forum testers report toughness only a hair below K390 at equal hardness, which would be remarkable for a steel you can take fishing. northriveroutdoors.com
CPM SPY27 – proprietary but now prolific.
What started as a Spyderco exclusive in 2020 finally hit the company’s mainstream catalog in 2024–25, showing up in everything from the Military 2 to sprint-run kitchen knives. The alloy (≈1.4 % C, 14 % Cr plus a splash of cobalt, niobium and nitrogen) was designed for predictable sharpening and steady 60–62 HRC hardness on factory production lines—think “S35VN with better manners.” That accessible hardness, along with cobalt-boosted toughness, makes SPY27 the current darling for users who want MagnaCut-like stainless performance without the boutique heat-treat bill.
Uddeholm Vanax SuperClean – nitrogen goes nautical.
Vanax is not technically brand-new, but 2024 was the year it escaped limited customs and landed in full-production folders (WE Knife Hyperactive, Quiet Carry Seamount). Its 1.55 % nitrogen trades some carbide volume for nitrides, delivering near-surgical corrosion resistance at 60–62 HRC—quietly trumping MagnaCut in salt-spray tests while giving up a sliver of toughness. If your EDC lives in a tackle box or a wetsuit, there is still nothing else quite like it.
In short, the 2025 PM class looks less like an arms race and more like a menu: balanced MagnaCut for generalists, edge-obsessed MagnaMax for cardboard fiends, SPY27 for factory-friendly consistency, and Vanax for anyone who measures blade life in nautical miles. Choose your poison—or collect them all, if irony-free steel FOMO is your thing.
When you crave art in your blade, Damascus is the answer. Modern pattern-welded Damascus fuses alternating layers of steels—often 1095 and 15N20—into mesmerizing water-like patterns. Under the smith’s hammer, those layers flow into ladders, raindrops, or twist designs. Functionally, you get a hard core for cutting and tougher outer layers for impact resistance. The only catch: nailing a flawless pattern and etch comes down to forging skill and patience.
Choosing Your Steel
No steel is “perfect”—it’s all about matching the blade to its job. Want hands-free rust resistance for camping? Go stainless. Need a slicer that you can sharpen in seconds? High-carbon is your friend. Looking for a showpiece that slices and dazzles? Damascus or PM steels deliver the goods. Whatever you pick, remember: a blade is only as good as the care you give it. Keep it clean, oil it regularly, and it’ll return the favor with years of reliable service.
Choosing the right knife steel depends on what you prioritize in a blade. This chart categorizes common knife steels, highlighting their key properties, advantages, and uses:
| Category | Steel Type | Properties | Advantages | Common Uses |
| High-End Steels | CPM-S90V, CPM-M4, ZDP-189, MagnaCut | Exceptional Edge Retention, High Hardness | – Stays sharp for long periods – Excellent for slicing and delicate tasks | – Premium knives – Kitchen knives – EDC for precise cutting |
| Premium Steels | CPM-10V, K390, CPM-S30V | Very Good Edge Retention, High Toughness | – Balances sharpness with some flex – Good for demanding outdoor use | – Heavy-duty knives – Bushcraft knives – Hunting knives |
| Mid-Range Steels | 154CM, D2, N690, VG-10 | Good Edge Retention, Decent Toughness, Corrosion Resistant (Some) | – Versatile option for various tasks – Offers a balance of properties | – Everyday carry (EDC) knives – Camping knives – Pocket knives |
| Mid-Range Steels | 52100, AEB-L, 14C28N | Good Toughness, Decent Edge Retention, Affordable | – Strong and durable for hard use – Easy to sharpen at home | – Work knives – Survival knives – Budget knives |
| Budget Steels | 440C, AUS-8, 8Cr13MoV | Lower Cost, Decent Corrosion Resistance | – Affordable option for general use – Easy to find and maintain | – Beginner knives – Utility knives – Multi-tools |
Consider your priorities:
For extreme sharpness and precise cutting: High-end steels like CPM-S90V.
For a balance of sharpness, toughness, and corrosion resistance: Mid-range steels like CPM-S30V or VG-10.
For durability and affordability: Mid-range steels like 52100 or budget steels like 440C.
This section delves into the realm of ultra high-end steel types, showcasing the pinnacle of materials used in knife manufacturing. It highlights the exceptional qualities these steels possess, such as unparalleled hardness, edge retention, and corrosion resistance, making them the top choice for enthusiasts and professionals seeking the ultimate in performance and durability.
CORROSION RESISTANCE: 6 EDGE RETENTION: 10 EASE OF SHARPENING: 1
CPM S110V steel is renowned for its remarkable edge retention and wear resistance, setting a high standard in the premium steel category. Engineered with a unique blend of elements, including vanadium and niobium, this steel offers exceptional toughness and resistance to corrosion, making it an ideal choice for high-end knives that demand the best in performance and longevity. It is also worth noting that its advanced properties can make sharpening a challenging task, requiring more effort and specialized tools to achieve a fine edge.
Spyderco Military Folding Knife 4″. CPM S110V seemed the logical choice for the blade given its reputation for long-term edge retention and rust resistance.
CORROSION RESISTANCE: 5 EDGE RETENTION: 9 EASE OF SHARPENING: 1
CPM S90V steel is a top-tier choice for knife enthusiasts, offering an exceptional balance of wear resistance and edge retention, thanks to its high vanadium content. While it commands a premium price, its performance in maintaining a sharp edge and resisting abrasion is nearly unmatched, rivalling that of CPM S110V. However, users should be prepared for the challenge it presents in sharpening, necessitating advanced techniques and tools for proper maintenance.
Benchmade 535-3 BUGOUT Folding Knife. Blade material: premium CPM S90V super steel.
CORROSION RESISTANCE: 7 EDGE RETENTION: 9 EASE OF SHARPENING: 2
M390 steel is a highly regarded supersteel that employs third-generation powder metallurgy technology. It boasts a rich composition of chromium, molybdenum, vanadium, and tungsten, delivering outstanding corrosion resistance, exceptional hardness for superior wear resistance, and excellent sharpness and edge retention. Compared to steels like S90V, M390 is somewhat easier to sharpen, making it a preferred choice for those seeking both high performance and maintainability in their cutting tools.
You can check out the available knife made from M390 steel: Folding Knife Micro Sting M390 Herman Knives
Microtech Socom Bravo Folding Knife. Bohler M390 steel blade.
CORROSION RESISTANCE: 7 EDGE RETENTION: 9 EASE OF SHARPENING: 2
M398 steel is an advanced modification of the well-regarded M390 stainless steel, achieved by enhancing the vanadium and carbon content. This adjustment results in an even higher level of wear resistance and edge retention, surpassing its predecessor. The increase in vanadium and carbon not only improves the steel’s hardness but also its ability to maintain a sharp edge over extended periods of use. M398 steel, with its refined composition, stands out for those who prioritize cutting performance and durability in their tools.
You can check out the available knife made from M398 steel: Folding Knife Ishtar M398 Herman Knives
Shirogorov Limited Edition RJ Martin Knife. Böhler M398 steel blade.
CORROSION RESISTANCE: 4 EDGE RETENTION: 8 EASE OF SHARPENING: 1
ZDP-189 steel is a highly advanced supersteel known for its significant carbon and chromium content, which ensures an exceptional degree of hardness and superior edge retention. This composition, however, makes sharpening ZDP-189 quite challenging due to its extreme hardness. The steel’s high chromium content, approximately 20%, primarily forms carbides with carbon, leaving less free chromium available for corrosion resistance. While ZDP-189 offers outstanding wear resistance and maintains a sharp edge for a prolonged period, its susceptibility to corrosion is higher compared to other stainless steels, making it essential for users to consider proper care and maintenance.
Rockstead SAI-T-ZDP Japanese Folding Knife. ZDP-189 steel mirror finish blade. With proper maintenance, Rocksteads are known to keep a sharp edge for 2-3 years.
CORROSION RESISTANCE: 5 EDGE RETENTION: 8 EASE OF SHARPENING: 3
Elmax steel, produced by Bohler-Uddeholm, is a high-performance super steel that combines chromium, vanadium, and molybdenum, offering an impressive balance of wear resistance and corrosion resistance. This steel is distinguished by its ability to perform similarly to high carbon steels in terms of edge retention and ease of sharpening, despite being stainless. Its well-rounded attributes make Elmax highly regarded as possibly the ‘best all-around’ knife steel, suitable for a wide range of applications where durability, edge holding, and maintenance ease are paramount. The unique composition ensures that knives made from Elmax steel are not only long-lasting but also capable of withstanding harsh conditions while maintaining a sharp edge.
Heretic Knives Custom Colossus OTF AUTO. The blade is made from Elmax stainless steel.
CORROSION RESISTANCE: 7 EDGE RETENTION: 9 EASE OF SHARPENING: 2
CPM-20CV is a premium grade steel produced by Crucible Industries, often compared to the renowned M390 steel by Bohler-Uddeholm due to their similar compositions. It is characterized by its exceptional combination of high wear resistance, outstanding edge retention, and good corrosion resistance, attributes that stem from its high chromium content, alongside vanadium and molybdenum. This steel is designed to offer the best of both worlds, providing the toughness and durability needed for high-performance cutting tools while ensuring the blade remains sharp and resistant to the elements. CPM-20CV’s balanced properties make it a preferred choice for premium knives and cutting instruments where superior performance and longevity are critical.
Gerber Savvy Folder. Premium CPM 20CV steel.
Crucible’s MagnaCut is what happens when a metallurgist—Larrin Thomas—asks whether stainless really needs elephant-sized chromium carbides. By trimming total Cr to ~10.7 % yet keeping it dissolved in the matrix, he freed enough free chromium for marine-grade corrosion resistance while slashing carbide size, so the steel behaves more like CPM-4V in toughness tests than M390. Blades heat-treated to 62–64 HRC shrug off salt spray and baton hardwood without chipping, a trick few other “super steels” can duplicate. Makers also report MagnaCut grinds closer to CPM-154 than to the vanadium brutes it out-cuts, saving belts and knuckles in the knifesteelnerds.com
Unveiled in late-2024 and now filtering into Spyderco Mule-team blanks, MagnaMax takes MagnaCut’s balanced blueprint and cranks the wear-resistance dial until it clicks. Extra vanadium and niobium turbo-charge carbide volume, pushing CATRA edge-life projections into K390/CPM-10V territory while still meeting the ASTM definition of “stainless.” Prototype bars tempered to 63–65 HRC record only a modest drop in impact toughness versus MagnaCut—remarkable for a steel aimed at industrial cutting tools and cardboard fiends alike. In short, MagnaMax is MagnaCut after a double-espresso shot: harder, longer-lasting, yet still happy to camp by the ocean. northriveroutdoors.com
In the realm of premium knife steels, CTS-XHP, CPM M4, CPM S35VN, and CPM S30V stand out for their exceptional qualities. CTS-XHP is celebrated for its balanced combination of hardness, corrosion resistance, and ease of sharpening, making it a favorite among enthusiasts for everyday carry knives. CPM M4 is revered for its extreme toughness and superior wear resistance, ideal for heavy-duty cutting tasks. CPM S35VN takes the revered qualities of its predecessor, S30V, and enhances them with increased toughness and ease of sharpening, offering a near-perfect balance of strength, edge retention, and resistance to corrosion. Lastly, CPM S30V is lauded for setting the benchmark in high-end performance, with its pioneering use of vanadium carbides ensuring both high hardness and outstanding durability.
CORROSION RESISTANCE: 6 EDGE RETENTION: 8 EASE OF SHARPENING: 5
CTS-XHP is another new knife steel with very good hardness and edge retention. A better edge retention results in a more strenuous sharpening. Also, a higher corrosion resistance contributes to a bigger risk of chipping.
Spyderco Techno 2 Pocket Knife. Stonewash finish CTS-XHP stainless blade.
CORROSION RESISTANCE: 2 EDGE RETENTION: 9 EASE OF SHARPENING: 2
A high-efficiency tool steel with excellent toughness and edge retention indices among carbon steels. Crucible’s patented Crucible Particle Metallurgy process provides an exceedingly homogeneous, stable, and grindable product featuring outstanding levels of abrasion resistance and toughness.
Benchmade – Bailout Axis Knife. The blade is made of CPM-M4, a super steel, which a corrosion-resistant.
CORROSION RESISTANCE: 7 EDGE RETENTION: 7 EASE OF SHARPENING: 5
A superior version of the S30V steel. A finer grain structure and small quantities of niobium improve machine processing properties, toughness, and ability to sharpen. Arguably, the ultimate in ‘mainstream’ knife steels with superb edge retention, toughness, and stain resistance.
Zero Tolerance 0452CF; Pocket Knife 4.1”. Knife designer Dmitry Sinkevich. CPM S35VN steel blade shows amazing toughness and resistance to edge chipping, with improved edge retention.
CORROSION RESISTANCE: 7 EDGE RETENTION: 7 EASE OF SHARPENING: 5
This steel has excellent edge retention and withstands rust with ease. It is normally used for high-end pocket knives and expensive kitchen cutlery. The steel is highly regarded for the fine balance of edge retention, hardness, and toughness.
Buck 841 Sprint Pro Knife. The CPM S30V stainless steel blade.
Think of CPM S45VN as Crucible’s quiet refinement of the long-loved S35VN recipe: the vanadium and niobium remain, but extra chromium (≈ 14 %) and a dash more carbon shift the balance toward corrosion resistance and edge life without pulling toughness entirely off the table. In CATRA wear testing S45VN lands roughly 5–10 % ahead of S35VN, while salt-fog trials show rust spots forming hours later than on its predecessor—useful for chefs who leave blades to dry on the rack. Knife makers who work with the alloy say it responds well to heat treatment, settling at a reliable 60–62 HRC for most blades, and nudging up to about 63 HRC when they chase a super-thin kitchen grind. Even at those hardness levels it still takes a keen edge on standard ceramic stones, sparing weekend sharpeners the cost of diamond gear. In everyday use S45VN sits in a sweet spot: it hangs on to its edge longer than S35VN, shrugs off damp conditions better than the vanadium-heavy “super” steels, and—best of all—shows up in normal production knives rather than limited-edition splurges. knifesteelnerds.com
CPM SPY27 grew out of a joint R&D push by Crucible and Spyderco aimed at giving production lines a steel they could trust. A measured 1.5 percent cobalt raises hardenability, allowing factory furnaces to hit a consistent 60–61 HRC without fuss. Meanwhile, a sprinkle of niobium and just a trace of nitrogen tighten up the carbide pattern, keeping edges steady even on very thin, high-saber grinds. With roughly 14 % chromium, it resists pocket sweat as well as S45VN, yet anecdotal rope-cut tests show edge retention only a step behind S30V—plenty for EDC tasks and easier to resharpen on field stones. The steel debuted in cobalt-blue-handled Native 5 Lightweights and has since trickled into Manix 2 and Para 3 sprint runs, giving users a tangible upgrade over legacy S30V without the price leap to MagnaCut. For the practical knife owner who hones more often than they oil, SPY27 strikes a friendly compromise: factory-tough, user-forgiving, and—thanks to that cobalt tag—distinctly Spyderco. knifesteelnerds.com
CORROSION RESISTANCE: 7 EDGE RETENTION: 6 EASE OF SHARPENING: 6
A step up from AUS-8, this Japanese steel boasts improved corrosion resistance and better edge retention, thanks to its higher carbon and vanadium content. While AUS 10 offers great toughness, it remains fairly easy to sharpen to a keen edge, striking a balance between durability and maintenance ease.
Schrade Adder, 1182521 Satin AUS-10, FRN neck knife.
CORROSION RESISTANCE: 6 EDGE RETENTION: 6 EASE OF SHARPENING: 5
A relatively hard steel that has fine edge holding, an excellent level of corrosion resistance (despite having less chromium), and decent toughness good enough for most uses. This steel is also relatively easy to sharpen and used in many premium pocket knives.
Bear OPS Small Bear Song VIII Butterfly Knife. Satin-finished, bayonet blade made from 154CM steel.
CORROSION RESISTANCE: 6 EDGE RETENTION: 6 EASE OF SHARPENING: 5
The Japanese counterpart to the 154CM steel (see above) has very similar characteristics. Good edge retention and fair rust resistance have made it popular with knife makers.
Dew Hara DH-60B knife. ATS-34 steel blade.
CORROSION RESISTANCE: 2 EDGE RETENTION: 8 EASE OF SHARPENING: 3
D2 steel is a high-carbon, high-chromium tool steel distinguished by its excellent wear resistance and edge retention. It is considered “semi-stainless” due to its 11% to 13% chromium content, offering moderate corrosion resistance. Despite being harder and more challenging to sharpen than many steels, its durability and ability to maintain a sharp edge make it a popular choice for demanding knife-making applications.
Kershaw 2076 Strata KVT Pocket Knife. Made from wear-resistant D2 high-carbon steel.
CORROSION RESISTANCE: 7 EDGE RETENTION: 6 EASE OF SHARPENING: 6
Very similar to 154CM and ATS-34 steels, with a bit more chromium to increase rust resistance and a relish of Vanadium to make it a bit tougher than these two. Relatively hard and easy to sharpen.
Real Steel Huginn EDC Wild And Pocket Knife. Blade Material: VG-10 steel.
CORROSION RESISTANCE: 9 EDGE RETENTION: 2 EASE OF SHARPENING: 8
The expensive Japanese stainless steel is believed to be the ultimate in corrosion resistance (basically does not rust). However, edge retention is (predictably) poor. Good for diving but, of course, not for every day carrying knives.
Spyderco Tasman Salt 2 Pocket Knife. Ultra-corrosion-resistant H-1 steel blade.
CORROSION RESISTANCE: 8 EDGE RETENTION: 5 EASE OF SHARPENING: 6
A relish of nitrogen (0.20%) and a dollop of chromium (17%) ensure this steel’s exceeding rust resistance. This fine-grained steel can take a very fine edge.
Trauma First Response Tool: 3.4″. Blade Material: Bohler N680 Stainless Steel.
CORROSION RESISTANCE: 4 EDGE RETENTION: 8 EASE OF SHARPENING: 4
This high-end stainless steel has the edge holding of D2 with less toughness and better corrosion resistance. The durable, wear-resistant, hard knife steel is common in many premium knives.
Amare Knives Paragon Slip Joint Knife. Bohler N690 steel provides a hard blade with excellent wear resistance.
CORROSION RESISTANCE: 4 EDGE RETENTION: 4 EASE OF SHARPENING: 6
A decent all-round stainless steel commonly used in many mass-produced pocket knives. Fairly tough and wear-resistant, this steel features excellent stain resistance. Has fair edge retention and corrosion resistance, while can be sharpened pretty easily.
CORROSION RESISTANCE: 6 EDGE RETENTION: 5 EASE OF SHARPENING: 6
An improved version of 440C, this stainless steel is used in many survival knives. A softer steel as compared to most other available higher-end steels, it is similar to VG-10.
The popular Boker Arbolito Hunter knife. The blade is made of Bohler N695 stainless steel.
CORROSION RESISTANCE: 4 EDGE RETENTION: 3 EASE OF SHARPENING: 8
The Japanese alloy is slightly more resistant to corrosion than 440C but less hard. Has similar toughness but poorer edge retention, while being easy to sharpen to a razor edge.
Cold Steel OSS Double-Edged Fighter fixed blade knife. Japanese AUS 8A stainless steel blade.
CORROSION RESISTANCE: 6 EDGE RETENTION: 4 EASE OF SHARPENING: 6
A vacuum-melted stainless steel comparable to AUS-8 and 8Cr13MoV. A relish of chromium imparts better corrosion resistance. Is easy to sharpen but has poorer wear resistance than similar high-carbide steels.
Spyderco Polestar Liner Lock Knife. Blade of American-made CTS BD1N stainless steel.
CORROSION RESISTANCE: 5 EDGE RETENTION: 3 EASE OF SHARPENING: 8
Comparable to AUS-8 but features a bit higher carbon content. Easy to manufacture and being a part of the CR13 series, rich in carbon and chromium, it is used for kitchen knives and home scissors.
Cold Steel 62K1 SR1 Lite Folding Knife. Blade of affordable 8Cr14MoV steel.
CORROSION RESISTANCE: 6 EDGE RETENTION: 4 EASE OF SHARPENING: 6
This Swedish stainless steel is considered an upgrade to their 13C26 steel with the intent of achieving better rust resistance by adding some nitrogen. A fair mid-range steel that can be made very sharp.
Real Steel Knives H6 Plus Folding knife 3.75″. Blade of Sandvik 14C28N steel.
CORROSION RESISTANCE: 5 EDGE RETENTION: 3 EASE OF SHARPENING: 9
Very similar to 420HC but with a bit more carbon which provides increased wear resistance and better edge retention but poorer anti-rust qualities.
Boker Magnum Eternal Classic. The knife blade is made of satin-finished 440A steel.
CORROSION RESISTANCE: 8 EDGE RETENTION: 3 EASE OF SHARPENING: 9
Generally deemed as the ultimate of the 420 steels, 420HC is similar to 420 steel. An increased rate of carbon makes 420HC harder than 420 steel. If properly heat treated it can be honed to fine edge retention and corrosion resistance. A lower-mid range steel that has become quite popular due to its affordability and superb corrosion resistance for the price.
Leatherman FREE T2 Multi-Tool Pocket Knife. Blade Material: 420HC Steel.
CORROSION RESISTANCE: 4 EDGE RETENTION: 3 EASE OF SHARPENING: 7
A version of the AEB-L steel was originally developed for razor blades. Comparable to 440A steel, however, a higher carbon-to-chromium ratio makes it a bit harder at the cost of rust resistance. In the real world, the two steels tend to perform quite similarly.
Buck Bond Arms Liner Lock Folding Knife. The blade of the knife is made of Sandvik 13C26 steel.
CORROSION RESISTANCE: 2 EDGE RETENTION: 3 EASE OF SHARPENING: 8
This standard carbon steel (about 1% carbon) has low corrosion resistance and average edge retention. However it features high toughness – that is, this steel withstands chipping, and is easy to hone to a very sharp edge. Also, this steel is moderately priced in terms of production. 1095 is popular in heavy-duty and hunting knives facing more roughness than a typical EDC knife.
TOPS Knives Steel Eagle 107E Fixed. 1095 Carbon steel Blade.
CORROSION RESISTANCE: 8 EDGE RETENTION: 2 EASE OF SHARPENING: 9
A low-end steel that is still fine for many general-use applications. A low carbon content (below 0.5%) results in a softer blade and poorer edge retention. However, it is generally tough, and highly stain resistant but poorly resistant to wear and tear. This steel is typically used in budget mass-produced knives.
K.I.S.S. Folding Pocket Knife with Frame Lock 5500. The knife blade is 420J stainless steel.
CORROSION RESISTANCE: 5 EDGE RETENTION: 3 EASE OF SHARPENING: 9
The Japanese counterpart to the 420 series steel. This low-quality soft steel has low carbon content but features a fair corrosion resistance index.
Hattori SAN-GECKO Limited Edition GECKO-11 Blue Bowie Hunter. AUS-6 Molybdenum/Vanadium stainless steel blade.
The good knife steel for a particular application depends on several factors, including the intended use of the knife, the user’s skill level, and personal preferences. For instance, high-carbon steel is often favored for its superior edge retention in professional chef knives, while stainless steel is preferred in outdoor survival knives due to its corrosion resistance. Different types of knives, such as hunting, kitchen, or tactical knives, require specific steel compositions to maximize performance in their intended roles. Here are some examples of knife applications and the recommended types of steel for each.
Kitchen knives: Kitchen knives are used for food preparation and require steel that is corrosion-resistant and able to hold a sharp edge well. Stainless steel, such as 440C or VG-10, is often recommended for kitchen knives.
Outdoor/survival knives: Outdoor/survival knives are commonly used for camping, hunting, skinning, and cutting. They require steel that is tough, durable, and able to withstand heavy use. High-carbon steel or tool steel, such as 1095 or D2, are often recommended for survival knives.
Pocket knives: Pocket knives are used for everyday carry and require steel that is easy to sharpen and able to hold a sharp edge well. Stainless steel or powdered steel, such as S30V or S35VN, is often recommended for pocket knives.
Tactical/military knives: Tactical/military knives are used for combat and other military applications such as self-defense. They require a steel that is tough, durable, and able to pierce effectively. High-carbon steel or tool steel, such as 154CM or CPM-S30V, are often recommended for tactical/military knives.
Hunting knives: Hunting knives are used for skinning and field dressing game. They also require steel that is tough and durable. High-carbon steel or Damascus steel is often recommended for hunting knives.
These are just a few examples of knife applications and the recommended types of steel. When choosing the best steel for a knife, it is essential to keep your intended use in mind and make sure that the type of knife steel corresponds with other factors such as toughness and wear resistance.
There are some important manufacturing considerations for knife production, which can impact the decision on which knife steel to choose. 
Machinability of different knife steels: Different steels have varying levels of machinability, which is the ability to be cut, drilled, or shaped with ease. Some steels, such as stainless steel, can be more difficult to machine due to their toughness and hardness. Manufacturers must consider the machinability of the steel when selecting the appropriate type for the intended knife.
Heat treatment requirements: Heat treatment is a critical step in the manufacturing process that affects the steel’s properties and ultimately, the knife’s performance. Different steels have varying heat treatment requirements to achieve the desired properties. Manufacturers must follow the correct heat treatment process to achieve the desired performance of the knife.
Compatibility with different manufacturing methods: The manufacturing method used can also affect the choice of steel. Some steels may be more compatible with certain manufacturing methods, such as forging or stamping, than others. Manufacturers must consider the intended manufacturing method when selecting the appropriate steel for the intended knife.
Corrosion resistance requirements: Corrosion resistance is an important consideration for knives that will be used in environments where they may be exposed to moisture, such as in outdoor or kitchen settings. Stainless steel is often the go-to choice for knives that require corrosion resistance, although other types of steel can be coated or treated to improve their resistance.
Surface finish requirements: The surface finish of the blade can affect the knife’s performance and appearance. The manufacturing method used can affect the finish, and some steels may require additional steps, such as polishing or sandblasting, to achieve the desired finish.
By considering these manufacturing considerations, knife manufacturers can select the appropriate steel and manufacturing method for the intended knife and produce high-quality knives that meet the needs and preferences of their customers.
What’s the difference between stainless and carbon steel?
Stainless carries ≥10.5 % chromium that forms a passive film resisting rust; carbon steels skip that chromium, patina faster, but can take a keener, easy-refreshed edge.
Why is heat treatment important for knife steel?
Controlled austenitising–quench–temper cycles tune hardness, toughness and edge stability; the best alloy still under-performs without the right recipe.
What’s the significance of Rockwell Hardness (HRC)?
HRC quantifies hardness; higher numbers boost edge retention but raise chip-risk. Most kitchen knives live at 56–62 HRC, hard-use choppers dip lower for toughness.
Are harder steels always better?
No. Extra hardness lengthens edge life yet increases brittleness; jungle choppers at 56 HRC shrug off impacts that chip 62 HRC chef’s knives.
Does higher Rockwell always mean better edge retention?
Not by itself—carbide type and distribution matter more. D2 at 60 HRC often out-cuts 440C at 58 HRC thanks to its large vanadium carbides.
How does blade thickness impact performance?
Thinner spines glide through food with less drag; thicker spines add strength for prying and batoning. Grind and edge geometry close the gap.
How often should I sharpen my knife?
Whenever the edge slips instead of bites—weeks on soft steels, months on premium powders. A quick hone keeps things aligned between stone sessions.
Does price always indicate the quality of knife steel?
Not reliably. Premium alloys raise costs, yet branding and limited runs can inflate prices on middling steels, and budget makers may mis-heat-treat top-tier steels.
Why isn’t there a single ‘best’ knife steel?
Hardness, toughness and corrosion resistance tug an alloy in opposite directions; the “best” steel is simply the mix whose trade-offs fit your job.
What’s the best metal to make a knife?
Match alloy to task: MagnaCut or S35VN for balanced EDC, 3V/4V for brutal chopping, S90V–20CV when endless slicing matters, AEB-L when easy sharpening rules.
Is there a ‘best’ steel for kitchen knives?
Tasks vary: a hard powder stainless (SG2/R2) excels at sushi prep, while a flexible fillet knife benefits from tougher AEB-L. Fit steel to use.
Can one steel handle every task?
Versatile steels like MagnaCut or S35VN cover most ground, but salt-water diving or hard bushcraft still favour niche alloys tuned for corrosion or impact toughness.
Is S30V a premium steel?
Yes; its powder metallurgy, fine grain and balanced properties still qualify as “premium,” even if newer alloys eclipse it in specific metrics.
Why is S30V so popular?
Launched in 2001 as the first knife-specific steel, it delivered a production-friendly sweet spot of hardness, toughness and stainlessness—becoming a default “premium” pick.
Is VG-10 better than S30V?
VG-10 sharpens faster and shrugs off kitchen acids; S30V keeps a working edge longer on abrasive chores. Choose based on maintenance needs.
Is S30V better than 154CM?
Extra vanadium gives S30V longer edge life and a tad more toughness; 154CM remains a cost-friendly, quick-sharpening mid-tier option.
Is D2 steel better than S30V?
D2 is a budget wear-monster but semi-stainless and chip-prone; S30V is fully stainless and out-cuts D2 in long tests—better for all-weather use.
Is S30V or S45VN better?
S45VN nudges corrosion resistance and toughness upward with niobium tweaks; edge life remains similar. It’s refinement, not revolution.
Is MagnaCut really stainless?
Yes. With ~10.7 % chromium held in solution, salt-spray tests show it outperforms even S45VN.
What makes MagnaCut so good?
By deleting chromium carbides, it keeps free chromium for rust-proofing while achieving 63–64 HRC and 3V-level toughness—a combo no earlier steel managed.
Is MagnaCut hard to sharpen?
Nope. Its tiny, even carbides let it sharpen much like S30V—far easier than S90V or M390.
Is MagnaCut better than S35VN?
Yes on raw performance: higher toughness and corrosion resistance with equal or better wear resistance; S35VN mainly wins on cost.
Is S30V better than MagnaCut?
No; MagnaCut nearly doubles S30V toughness and beats its rust resistance while conceding minimal edge retention.
Is S90V better than MagnaCut?
Edge retention favours S90V; MagnaCut wins in toughness, corrosion resistance and sharpening ease—choose per cutting reality.
How good is S90V steel?
~9 % vanadium gives elite wear resistance for endless slicing, but sharpening is slow and toughness only middling—specialist steel, not a pry-bar.
Is M390 better than S30V?
M390 (20CV/204P) offers longer edge life and top-tier rust resistance, yet it’s harder to sharpen and a bit more brittle.
Is 20CV better than S30V?
20CV keeps an edge longer and resists rust almost like M390, but can chip under abuse and takes longer on the stones; S30V stays easier to maintain.
In conclusion, selecting the right kind of knife steel is crucial to producing high-quality folding and fixed blade knives that performs well and meets the intended use of the knife. If the correct type of steel is not used, it can lead to several manufacturing defects and even design flaws, which can impact how the knife performs in the field. Therefore, it’s important to consider the choice of steel because it affects the knife’s performance, durability, how it’s manufactured, and maintenance requirements.
Knife Talks Video: Noblie Custom Knives
Author: Aleks Nemtcev | Knifemaker with 10+ Years of Experience | Connect with me on LinkedIn |
References
PM stainless steels American Society for Materials.
Elmax SuperClean Uddeholm
ZDP-189 Hitachi Metals Ltd
M398 Microclean Bohler
Bohler M390 Microclean Data Sheet
Crucible Industries website
CPM MagnaCut — A New Stainless Tool Steel Designed for Knives, KnifeSteelNerds (Dr. Larrin Thomas)
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I’m a kitchen knife enthusiast, and your article is incredibly useful. Thank you so much!
How would SG2/R2 steel be classified?
SG2/R2 is a high-end powdered stainless steel known for its excellent edge retention, corrosion resistance, and fine grain structure—ideal for premium kitchen knives.
We’ll be updating the article soon and will include a full description of this steel.
Thank you, very interesting.
Nice documentary.
Maybe the passion for artistic blacksmithing will catch on more in Romania, and then we’ll have access to true masterpieces of this kind — a joy for any display collection.
Considering how much work goes into it, the price is justified.
I support the responsible use of knives — in camping, hunting, hiking, fishing, or collections — where they will be rightly appreciated. But I firmly believe that irresponsible and aggressive individuals should not have access to these weapons.
All the best!
What hrc it have 5160?
5160 steel is a chromium alloy spring steel whose Rockwell C hardness can vary depending on the heat treatment. Generally, when properly heat-treated, it reaches about 55–60 HRC. However, the exact value may differ slightly based on the specific process and application.
I’m looking for two different types of knives: one for personal defense and one for survival in nature. Actually, a single knife that can be used for both personal defense and camping would be even better. Do you have any recommendations on which type of steel I should choose and which brand I should go for? Sharpness and long-term durability are my top priorities. I’d appreciate any help you can provide.
Hello, I am currently looking for a premium pocket knife, but I don’t plan to use it solely as a shelf ornament. I’ve been eyeing products from Kansept and WE Knife made with CPM 20CV steel, but they also have more attractive versions made with Damascus steel. This got me thinking: which is better? Damascus steel or CPM 20CV powdered steel? I’m also wondering if modern Damascus steels are just «decorative» or if they really are «super steels.»
Hello, first of all, thank you very much for your explanations. I am a professional fisherman. I throw a longline. I often go to the sea by boat. I also bait longlines before I go. These baits are octopus, cuttlefish, and sometimes fish. Can you recommend a narrow-barreled pocket knife or knife that I can use that will not rust me? Blade length 8 8.5 9.0 9.5
Maybe, of course, it would be better if it doesn’t shake my economy, I asked for a lot, but I’m sorry, I respectfully wish you good luck.
For professional fishermen requiring a durable, rust-resistant pocket knife, consider a model with a blade length between 8-9.5. Ideal choices include stainless steel or high carbon stainless steel blades, both known for their corrosion resistance and ease of maintenance. High carbon stainless steel offers superior edge retention. Look for handles crafted from synthetic materials, providing a firm grip even in wet conditions. Budget-friendly options exist without compromising on quality or functionality. Brands like Spyderco, Benchmade, and Victorinox offer models meeting these criteria, balancing cost and performance effectively.
5 other
Dear,
I am a passionate knife enthusiast with a collection of over a hundred pieces. I also own a “Tormek T8” knife sharpener. I’ve noticed that while I can sharpen some knives to what is said to be ‘shaving sharp without soap,’ others, despite my efforts, cannot be honed to such a fine edge. Before experiencing this myself, I believed all could be equally sharpened, with the only difference being the blade’s durability.
My question is, am I mistaken, or is it true that knives made from inferior steel quality cannot be perfectly sharpened? Your response would be greatly appreciated, so I don’t persistently struggle expecting the same sharp edges from all types of steel.
Best regards.
Dear Boza,
The ability to sharpen a knife to a ‘shaving sharp’ edge depends significantly on the quality of the steel. Not all steels are equal; they vary in carbon content, alloying elements, heat treatment, and grain structure, all of which influence a knife’s hardness, toughness, and wear resistance.
Inferior quality steel may lack the necessary hardness or have an uneven grain structure, preventing it from attaining or maintaining a fine edge. On the other hand, high-quality steel with proper heat treatment can achieve a much finer, durable edge. It’s not just your sharpening technique; the steel’s inherent properties are pivotal.
Therefore, you’re correct in assuming that not all knives, especially those crafted from lower-quality steel, can achieve the same level of sharpness as their higher-quality counterparts. Adjusting your expectations and sharpening your approach to different types of steel will provide better results and less frustration.
Best regards, Noblie Custom Knives.
They do not comment on Cpm 45 steel vs. please provide information.
VERY INTERESTING, CLEAR AND VERY COMPLETE TECHNICAL SITE. THE BEST I HAVE EVER READ.
Fantastic breakdown of knife steels! As a long-time knife enthusiast, I’ve had the chance to handle knives made from various types of steel, and I can attest to the differences in performance. For those just starting out in the knife world, this is a valuable resource. Do have you had any experience with the newer super steels hitting the market? How do they compare in your opinion?
The goal is flexibility and high hardness, with as little carbon content as possible.
For example, can carbon be replaced with tungsten?
Why is carbon important? Carbon makes steel brittle. Molybdenum is recommended, it increases toughness.
Thank you for your information.
What is the best steel to use for knife making? That’s a lot of details. Can you just answer the question directly?
The best steel for knife making often depends on the purpose. Stainless steel, such as 440C, is prized for its corrosion resistance. Meanwhile, high carbon steels like 1095 are favored for their sharpness and edge retention, though they can rust if not cared for. The «best» choice really depends on individual needs and preferences.