Blade Steel Spectrum

Entry / Budget Steels

420J2: A very durable stainless, low-carbon steel used in budget knives. It resists rust extremely well but has modest edge retention. Typical hardness ranges from ~52 to 56 HRC, making it both forgiving and tough enough for light tasks. It sharpens quickly with basic tools. Ideal for affordable kitchen knives, tackle boxes, backups, or first knives where easy maintenance is more important than edge retention.

3Cr13: The Chinese counterpart to 420J2. It’s highly corrosion-resistant, easy to sharpen, and economical. Edge holding is limited due to low carbon; expect frequent touch-ups. Typical hardness ~52–55 HRC. Best for light EDC, souvenir/novelty knives, and basic kitchen use, where rust resistance and price are the top priorities.

5Cr15MoV: A standard entry kitchen steel (roughly similar to X50CrMoV15). It emphasizes stain resistance and easy maintenance over long wear. Usually hardened to ~54–56 HRC, it sharpens quickly and develops a serviceable, toothy edge. Ideal for home kitchens, utility/paring knives, and users who prefer quick touch-ups rather than long sharpening sessions.

7Cr17MoV: Often likened to 440A, this steel offers better hardness than 3Cr/5Cr while staying nicely stainless. Typical hardness ~56–58 HRC. It delivers decent everyday performance and remains easy to maintain, although edge retention lags behind that of mid-range steels. Ideal for budget EDC folders and general-purpose kitchen knives, where corrosion resistance and price are key considerations.

8Cr13MoV: A popular value EDC steel with more carbon and vanadium than lower 3/5/7Cr grades. Properly treated, it reaches ~57–59 HRC and offers noticeably better edge retention while remaining easy to sharpen. Corrosion resistance makes it appropriate for regular use. Ideal for cost-effective pocketknives and utility blades that demand a combination of reliable performance, competitive pricing, and straightforward maintenance.

420HC: An upgraded 420 with higher carbon and (with a good heat treat) surprisingly good performance. Typical hardness ~56–59 HRC. It’s very stainless, easy to sharpen, and tougher than many higher-wear steels—edge life is moderate but predictable. Excellent for hard-use budget/outdoor knives, hunting blades, and everyday folders when low maintenance and reliability matter.

Generic “Stainless Steel”: These labels mean “it’s stainless,” but don’t specify the exact alloy. Expect strong rust resistance, easy sharpening, and basic performance; edge retention and toughness vary widely by maker and heat treat. Suitable for entry-level kitchen knives and low-cost utility blades. Tip: if you care about performance, look for a named grade (e.g., 8Cr13MoV, 12C27, 440C) so you know what you’re getting.

Mid-Range (Sweet Spot) Steels

12C27: 12C27 is Sandvik’s most widely used stainless steel for cutlery. Known for its clean composition and fine grain, it strikes a balance between toughness, corrosion resistance, and ease of sharpening. At 56–59 HRC, it holds a solid working edge without being brittle. It sharpens quickly and resists rust, making it popular for hunting, outdoor, and kitchen knives. Best for users who want a dependable, low-maintenance knife that’s easy to touch up with simple tools.

AEB-L/13C26: AEB-L/13C26 is a stainless steel alloy developed initially for use in razor blades. It forms very small carbides, so the edge gets fine and stable, and it resists chipping. It’s stainless, so daily care is easy. With a good heat treatment (often including a cryogenic step), makers achieve a hardness of approximately 60–63 HRC on the hardness scale. It won’t outlast “super steels” like M390 in wear, but it sharpens quickly on normal water stones. Great for chef and santoku knives, fillet/slicers, and light EDC or utility blades where clean, controlled cuts matter. Choose AEB-L/13C26 for clean cuts, easy maintenance, and solid rust resistance.

AUS-8: AUS-8 is a Japanese mid-range stainless steel that’s rust-resistant, reasonably tough, and easy to sharpen. Proper heat treatment usually yields 57– 59 HRC, and occasionally up to 60. It requires a keen edge and can be touched up quickly with a ceramic rod or basic 1,000–3,000-grit stones. Edge retention is better than that of entry steels (420/3Cr/5Cr), but it falls below that of VG-10, 154CM, S30V, or M390. Great for EDC folders, outdoor/utility knives, and value kitchen blades when you want low-maintenance performance.

440C: 440C is a classic high-carbon stainless steel that has been used in knives for decades. It has a higher carbon content than 440A/B, providing significantly better edge retention while still offering good corrosion resistance. Typically hardened to 58–60 HRC, it can be polished to a fine finish and has a sharp edge. It’s tougher than many “super steels” but requires more frequent sharpening than premium powders. Common in mid-range hunting knives, outdoor folders, and kitchen blades.

Upper-Mid Steels

VG-10: VG-10 is a Japanese stainless steel designed for cutlery. It contains added vanadium and cobalt, which improve edge stability and wear resistance. Typically hardened to 59–61 HRC, it offers excellent sharpness and good resistance to rust. It holds an edge longer than 12C27 or 440C but takes more effort to sharpen. Favored in Japanese chef knives and quality outdoor blades, where edge retention is a priority without jumping into exotic steels.

154CM: 154CM is a U.S. stainless steel originally developed for jet engine bearings, later adopted for knives. Similar to ATS-34, it features high carbon and chromium for enhanced edge retention and corrosion resistance, with the addition of molybdenum for added toughness. At 58–61 HRC, it holds an edge longer than 440C and sharpens more easily than S30V. Often used in premium folding knives and outdoor blades. Great for users wanting performance above mid-range without the sharpening demands of “super steels.”

Premium / Super Steels

S30V: S30V is a particle metallurgy (PM) stainless steel explicitly created for knives. It balances edge retention, corrosion resistance, and toughness better than older stainless steels. With vanadium carbides, it wears slowly and stays sharp longer. At 58–61 HRC, it offers excellent service life, but sharpening requires diamond or quality stones and patience. Ideal for premium EDC folders, outdoor knives, and users seeking long-lasting edges who are willing to learn the sharpening process.

M390/20CV/204P: M390/20CV/204P is a high-end PM stainless steel made by Bohler-Uddeholm. It excels at wear resistance, edge retention, and corrosion resistance—often considered one of the best all-around “super steels.” At 60–62 HRC, it resists chipping while maintaining razor edges for an extended period. It does require diamond stones for efficient sharpening. Perfect for high-end EDC, premium hunting, and collector-grade knives, where longevity and low maintenance are paramount.

Magnacut: Magnacut is a new American PM stainless steel designed specifically for knives. It combines the stainlessness of M390 with better toughness and easier sharpening. Appropriately heat-treated, it reaches a hardness of 61–63 HRC and resists both chipping and corrosion. Unlike older super steels, Magnacut is more user-friendly to sharpen while still offering top-tier edge retention. Ideal for hard-use outdoor knives, EDCs, and kitchen cutlery where performance and balance are key.

High-Carbon & Decorative Steels

High-Carbon Steels (Non-Stainless)
High-carbon steels such as 1075, 1095, 80CrV2, and Shirogami (White Paper Steel) deliver exceptional edge performance for users who prioritize sharpness over corrosion resistance. These steels require regular care but reward skilled hands with razor-sharp, toothy, and easily resharpened edges. Typically heat-treated between 56–60 HRC, they offer excellent toughness and quick touch-ups in the field. Over time, they form a protective patina and can rust if neglected.

Shirogami, forged by Hitachi Metals, stands out for its purity, ultra-fine grain, and potential for a mirror-polished edge. Available in grades #1, #2, and #3, it achieves a level of sharpness unmatched by stainless steel like VG-10. While VG-10 offers superior corrosion resistance and edge retention, Shirogami’s pure carbon composition allows for a keener, more responsive edge. Demanding in maintenance yet deeply rewarding in performance, Shirogami embodies traditional Japanese craftsmanship—ideal for handcrafted kitchen knives, fine tools, and any application where sharpness truly reigns supreme.

Damascus (1095 & 15N20): Damascus steel, made from 1095 and 15N20 blends, combines performance with beauty. 1095 is a traditional high-carbon steel (~0.95% carbon) that sharpens easily, holds a fine edge, and offers rugged toughness—ideal for bushcraft, hunting, survival, and outdoor knives. With a light coat of oil, it resists patina and rust, rewarding even basic care with lasting reliability and sharp cutting performance. 15N20, a high-carbon steel enriched with nickel, offers enhanced durability and improved corrosion resistance. More importantly, its bright nickel layers create a striking contrast when forged-welded with 1095, giving Damascus its signature patterned look. Together, they produce blades that are not only strong and easy to sharpen, but also visually stunning—perfect for custom outdoor and kitchen knives that demand both performance and artistry.

Copper Damascus: Copper Damascus is a decorative laminate combining steel and copper for a striking visual effect. Typically, copper is used as cladding or part of the outer layers, rather than the cutting edge. It adds beauty and uniqueness but requires care, as copper will patina and discolor over time. Performance depends on the steel core used. This is best for collectors, showpieces, or premium kitchen knives where style is as important as function.

San Mai Damascus: San Mai (“three layers”) Damascus sandwiches a hard cutting-core steel (such as VG-10 or high-carbon) between softer or stainless cladding layers. This creates a strong cutting edge protected by outer layers that add toughness, corrosion resistance, and beauty. Performance depends on the core, but the design strikes a balance between durability and edge sharpness. Ideal for premium kitchen knives and EDC, where visual appeal and performance meet.