Steel Properties Crucial to Knifemakers' Success but Overlooked by Users

Steel Properties Crucial to Knifemakers' Success but Overlooked by Users

Posted by Sam Flaherty on

As a chef or knife enthusiast, getting caught up in the hype surrounding the latest and greatest knife materials is easy. Do you need to know all the technical details about steel properties to appreciate a good knife? Probably not. However, understanding some basic steel properties can help you make an informed decision when purchasing a knife that will last you for years.

In this article, we'll cover some steel properties that knifemakers care about and what most users need to know about why these properties are important. We'll also provide some recommendations for different steel types based on their properties, so you can decide when choosing your next knife.

Need some inspiration? Click here to view our range of Koi Damascus Knives - made with 67 layer Damascus steel made with AUS10 steel.


The steel composition refers to the type and number of elements added to the iron-carbon alloy to make it suitable for knife-making. The most common elements added to steel are chromium, vanadium, molybdenum, and cobalt. These elements can enhance the steel's corrosion resistance, hardness, and toughness.

For example, chromium is added to steel to make it more corrosion resistant. Knives made with high chromium content are known as stainless steel knives. They are easy to maintain and resist rust and staining, making them a popular choice for kitchen knives. On the other hand, vanadium is added to steel to enhance its hardness and wear resistance. It's a popular choice for knife blades that require superior edge retention, such as hunting knives.


Hardness is a measure of how well a steel can resist deformation when subjected to stress, such as when cutting or chopping. The hardness of steel is measured on the Rockwell scale, with higher numbers indicating harder steel. Harder steel can hold a sharper edge for longer but may also be more brittle and prone to chipping or cracking.

A hardness of 55-60 on the Rockwell scale is recommended for kitchen knives. This range provides a good balance between edge retention and toughness. However, some knives may be harder or softer depending on their intended use. For example, a hunting knife may require a higher hardness of 58-62 to maintain its edge during prolonged use.


Toughness is a measure of how well a steel can withstand impact without cracking or breaking. It's an important property for knives subjected to heavy use, such as chopping through bones or hard vegetables.

One way to improve toughness is to increase the steel's carbon content. However, high-carbon steel can also be more prone to rust and staining. Another way to improve toughness is to add elements such as vanadium or molybdenum to the steel. These elements can enhance the steel's strength and toughness without sacrificing its corrosion resistance.

Corrosion Resistance

Corrosion resistance refers to a steel's ability to resist rust and staining. Stainless steel knives are known for their high corrosion resistance, which makes them easy to maintain and clean. However, stainless steel can also be more difficult to sharpen than carbon steel and may not hold an edge.

Carbon steel knives, on the other hand, are known for their sharpness and edge retention but are also more prone to rust and staining. To mitigate this, many knife manufacturers use a coating or cladding of stainless steel on the blade to enhance its corrosion resistance while maintaining its sharpness and edge retention.

Edge Retention

Edge retention is a measure of how well a knife can maintain its sharpness over time. A steel's ability to hold an edge depends on its hardness, toughness, and wear resistance.

Steels with high hardness and wear resistance, such as high-carbon or vanadium steel, can hold an edge for longer.

In addition to the steel properties mentioned above, it's important to also consider the heat treatment process used on the steel. The heat treatment can greatly affect the final properties of the steel, such as its hardness, toughness, and edge retention. Knifemakers often experiment with different heat treatments to find the best combination for a particular steel.

Choosing the Right Steel

When choosing the right steel for a kitchen knife, it's essential to consider its intended use. Different tasks require different qualities from a blade; not all steels are created equal.

Consider Intended Use

If you're looking for a knife to slice through vegetables and fruits, you'll want a steel that can hold a sharp edge for a long time but is also relatively easy to sharpen. High-carbon stainless steel like VG-10, AEB-L, or CPM-S35VN would be a good choice.

On the other hand, if you're looking for a knife to chop through thick meats and dense ingredients, you'll want a steel that is tougher and more durable. Steels like 1095, 52100, or CPM-3V are known for their toughness and resistance to chipping.

If filleting fish is your main task, you'll want a flexible blade with good edge retention. Steels like H1 or LC200N, which are highly corrosion-resistant, would be good choices.

Popular Knife Steels and their Characteristics

Steel Type

Typical Characteristics


High carbon content, good corrosion resistance, moderate toughness


High hardness, excellent edge retention, good corrosion resistance


Good toughness, high corrosion resistance, moderate hardness


High toughness, good edge retention, moderate corrosion resistance


Very high hardness, excellent edge retention, good corrosion resistance


Trade-offs and Compromises

One thing to remember when selecting steel for your kitchen knife is that steel properties often have trade-offs and compromises. For example, highly wear-resistant steel may also be difficult to sharpen. Conversely, a very easy steel to sharpen may only hold its edge for a short time.

When choosing a steel, it's important to consider the qualities most important to you based on your intended use of the knife. If edge retention is critical, you may be willing to sacrifice some ease of sharpening. If you prioritize sharpness above all else, you may be willing to sharpen your blade more frequently.

Ultimately, the choice of steel will depend on your preferences and priorities as a knife user. Experimenting with different steels and finding the balance that works best for you can be a rewarding experience.


Understanding steel properties is essential in choosing the right kitchen knife. Different steels offer different combinations of properties, and the knife's intended use should guide the steel selection.

When choosing a steel, consider the intended use of the knife and the trade-offs and compromises that come with different properties. Remember that the choice of steel ultimately depends on your preferences and priorities as a knife user.

By taking the time to understand the properties of different steels, you can make a more informed decision and find a knife that truly suits your needs.

You can see our high quality knives in action here on our YouTube page.

Happy cooking!


← Older Post Newer Post →

Leave a comment

Japanese Knives | Chef Knives

The Chef’s Best Friend - Knives for the Commercial Kitchen

The Chef’s Best Friend - Knives for the Commercial Kitchen

By Sam Flaherty

In a bustling commercial kitchen or a cozy neighborhood restaurant, knives are super important for making delicious meals. The perfect knife can help with chopping...

Read more
The Koi Carving Collection

The Koi Carving Collection

By Sam Flaherty

Carving knives have been essential tools in kitchens for centuries, tracing back to ancient civilisations. Today, we introduce The Koi Carving Collection, showcasing three exceptional...

Read more