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Knife steel SK-5 characteristics

SK-5 steel is a Japanese tool steel, which is the equivalent of American steel 1084 and German W.Nr 1.1269, used for the production of folding and camping knives.

This knife steel can have a hardness of up to 65 HRc, and contains a mixture of carbon in martensites with some dissolved cementites (iron carbite, very hard but brittle). Increasing the cementite content in steel increases its resistance to abrasion and allows you to achieve an ideal balance between the high strength characteristics of the blade and a high degree of dullness of the cutting edge. Due to these characteristics, steels of this class are traditionally used for the manufacture of various hand tools, as well as for the manufacture of chisels and power saws in the woodworking industry. This steel has stood the test of time and has been used for many years in many countries.

In general, SK5 steel is not expensive and is of very high quality. Its disadvantage is its susceptibility to corrosion. A knife made from SK-5 can become your faithful companion in the most difficult conditions.

I myself am the owner of probably one of the most famous knives from Cold Steel - the Recon Tanto. I can say that this is a knife with excellent characteristics, it holds an edge for a long time, is not afraid of shock loads, and can really chop bones with it. I have a lot of knives, but this SK-5 steel knife is one of the few that I would “trust” with my life.

Analogue of steel SK-5 - steel 1084 (USA), steel W.Nr 1.1269 (Germany)

Composition of steel grade SK-5:

Carbon (C) 0.80 - 0.90%,

Manganese (Mn) 0.5%,

Chromium (Cr) 0.3%,

Silicon (Si) 0.35%,

Nickel (Ni) 0.25%.

Manufacturer of steel for SK-5 knives: JFE Steel Japan.

Manufacturers of knives and blades made of SK-5 steel: SOG, Cold Steel.

SK 5 steel is a Japanese-made alloy, which was originally produced for the manufacture of various tools.

Steel SK 5: reviews, characteristics

The alloy belongs to the class of carbon steels. It has analogues, including:

1. 1080 - American alloy.
2. 80 (85) - Russian-made alloy.
3. W.Nr 1.1269 - German steel.

Today, steel is actively used both in knives for household use (kitchen, EDC), and in blades for weapon models (machetes) and tools (axe). This diversity of introduction of this alloy into production is due to:

• wear resistance of the cutting edge;
• strength;
• hardness.

The latter reaches 59 HRc according to Rockwell. According to customer reviews, SK 5 steel can withstand the most impressive loads.

Features of knives made of steel SK 5

A knife made of SK5 alloy has the advantage of being resistant to wear in the cutting edge area. The blade turns out to be strong and hard, which allows you to work on rough surfaces without the risk of breaks, cracks, or chips.

Steel SK 5: where to buy

The Arbaletika online store invites you to become the owner of a product whose blade is made of SK 5 alloy. To place an order, you don’t even have to leave your home - just fill out the order form online. We guarantee you prompt delivery to any location in Russia. For clients living in Moscow, we are ready to send a courier. All provided goods have passed state certification. Happy shopping!

Question: Why Cold Steel no longer makes Carbon V knives?

We've been making knives in the USA from our exclusive Carbon V steel since 1987. For the past two years we have done everything in our power to support the plant that produced this steel for us, but without success, and it is now in a very serious financial crisis and has lost almost its entire workforce.

Question: Where are the factories that produce the products? Cold Steel?

Our products are manufactured all over the world. Most factories are located in Japan, Taiwan or China.

Question: What is VG-1 San Mai III

San Mai means "three layers". This is a term used to describe the traditional laminated blades used for Japanese swords and daggers. The laminated structure of the blade is important because it allows strips of different grades of steel to be combined into one blade. A simple way to imagine this type of design is to imagine a sandwich: Meat in the center, solid steel with a high carbon content, and pieces of bread on either side - strips of steel with a lower carbon content. The cutting edge of the blade should be as hard as possible in order to hold an edge longer and effectively cut and slash, but if the entire blade were that hard, it could be damaged during combat or work. Ultimately, the blade must be able to withstand lateral stresses. To give the blade additional strength and flexibility, additional, “softer” steel linings are welded to it. San Mai III is used to produce blades with a very hard, high-carbon layer of steel in the middle of the blade to increase the overall mechanical strength, wear resistance and flexibility of the product.

Question: What knives are made from San Mai III?

Since January 2007 from San Mai III is made by:

All knives in Tanto Series (#13BN, 13MBII#, #13MBIX, And #13MBXII), The Tai Pan (#13D), The Black Bear Classic (#14BBCJ), The Military Classic (#14R1J), The Natchez Bowie (#16ABSJ) The San Mai III® Laredo Bowie (#16CCB), The San Mai III® Trail Master (#16JSM), The Outdoorsman (#18H), The San Mai III® Gurkha Kukri (#35ATCJ), Master Hunter Plus (#36G) , Master Hunter (#36JSK), The San Mai III® Recon Scout (#37S), The Konjo I and II (#60SK & 60SKL), The Sisu (#60SS).

Folding knives with San Mai III®:

The Black Sable (#60BS), The Black Talon (#60BT), The Caledonian Edge (#60CE), The Hatamoto (#60H), The Specter (#60SF), The Talwar Folder (#60ST).

Question: What is stainless steel VG 1?

When researching a new material for use in the Tanto line of knives, we tested seven different grades of steel, including Shiro 2, V-SP-2, 10A, 440C, VG 10, AT S 34, and VG 1. We conducted a series of tests on mechanical strength, cutting edge durability, and the test results showed that some steels have properties superior to other samples in one or two tests. And only one of the tested steels VG 1 showed the greatest efficiency in all the most critical test categories. These outstanding edge holding abilities and the remarkable mechanical strength of a blade made from this steel lead us to believe that VG 1 will be able to fully satisfy customer needs Cold Steel in efficient, durable stainless steel knives.

Question: What is Krupp 4116 stainless steel?

4116 Krupp is a high quality stainless steel made in Germany by Thyssen Krupp. This steel is used in industries with high hygienic requirements (medical and pharmaceutical equipment, food and processing industries), so this steel is an excellent choice for making kitchen knives. The optimal percentage of carbon and chromium in this steel provides it with a high degree of corrosion resistance, as well as excellent mechanical strength and cutting edge durability. The resistance of the cutting edge in cutting tests exceeded the similar characteristics of blades made of stainless steels 420 and 440 series. Other alloying elements used in the manufacture of 4116 Krupp help increase the strength of the blades and allow them to be made thinner without losing strength properties, as well as sharpened to a smaller angle, which is very important for a knife used in the kitchen.

Question: What is 1055 carbon steel?

The chemical composition and physical properties of 1055 carbon steel fall on the border between medium and high carbon steels, with a carbon content between 0.50%-0.60%, and a manganese content between 0.60%-0.90%. This carbon and manganese content makes it possible to achieve an alloy hardness between Rc 60-64, depending on the exact carbon content. The combination of a number of factors during production made it possible to make one of the most complex steels, while it contains enough martensite, without an excessive content of carbides. This steel is especially suitable for those jobs where strength and toughness are valued above all other qualities.

Question: What is SK5 high carbon steel?

SK5 is a Japanese tool steel equivalent to American 1080 steel, with carbon content between 0.75% -0.85% and manganese between 0.60% -0.90%. This steel can have a hardness of up to 65 Rc, and contains a mixture of carbon in martensites with some dissolved cementites. Increasing the cementite content in steel increases its resistance to abrasion and allows you to achieve an ideal balance between the high strength characteristics of the blade and a high degree of dullness of the cutting edge. Due to these characteristics, steels of this class are traditionally used for the manufacture of various hand tools, as well as for the manufacture of chisels and power saws in the woodworking industry. This steel has stood the test of time and has been used for many years in many countries.

Question: What is AUS 8A stainless steel?

The words "stainless steel" are misleading to many people because, in fact, all steels can stain or change color if left in unfavorable conditions for long enough. Steel is made "stainless" by adding chromium and reducing the percentage of carbon during the smelting process. There is a serious trade-off between the anti-corrosion properties of steel and its strength characteristics. As the chromium content increases and the carbon content decreases, the steel becomes more "stainless". However, it also becomes more and more difficult to sharpen such steel, and the cutting edge potential of the blade becomes seriously limited. Because of this, many stainless steel knives can rarely be sharpened to razor sharpness and quickly lose their sharpness with use. Unlike these steels, used in Cold Steel Japanese steel AUS 8A, with fairly high corrosion resistance, contains little chromium and a lot of carbon, which ultimately made it possible to achieve the desired combination of rigidity and strength, cutting edge durability, and corrosion resistance.

Question: What is Rockwell scale?

The hardness of steel or other metals is typically measured using the Rockwell scale. The hardness number is preceded by the letter combination Rc (for example Rc58). A large number indicates high hardness of the material. If the knife is too "soft" it is too low in Rockwell hardness and it will likely not have good edge retention. If the knife is too "hard" it means the Rockwell hardness is too high and it will likely be very brittle and difficult to sharpen again. Knowing the purpose of the knife, it is very important to determine what hardness will be necessary for its use. This will influence the choice of steel. Once a steel has been selected, a blade heat treatment sequence must be developed to achieve the hardness value required in the specific finished product.

Question: What is the difference between Saber Grind and Flat Grind descents?

These two types of descents are quite similar. They are “flat”, as opposed to concave ( Hollow Grind ) or convex. However, the "straight slopes" of the blade, as a rule, converge evenly from the butt to the cutting edge. The "saber slopes" of the blade, as a rule, occupy only half the width of the blade. The remaining part of the blade follows the thickness of the butt along its entire length, as in traditional sabers, hence the name.

Question: At what angle are the knives sharpened? Cold Steel?

This question assumes that you are interested in knife sharpening. Knives Cold Steel Made from a wide range of steels, they have different bevels, geometries and cutting edge thicknesses, depending on the size, shape and final purpose of using the knife. So there is no single cutting edge angle size that we can recommend. For example, the actual measured angles for various Tanto models are 25.79°, 30.99° and 28.15°. We recommend that you use sharpening angles that closely match the angle of the cutting edge made at the factory. Generally, we recommend 23° to 25° as the basic standard.

Question: How can you sharpen a knife? Cold Steel?

The theory of sharpening is quite simple, although in practice it requires patience and experience. The basics are as follows: you need to start sharpening by creating the desired geometry of the cutting edge, gradually moving from a coarse abrasive to a finer one. A good way to make sure you're almost there is to get a burr evenly formed along the entire cutting edge of the blade when sharpening. After you have achieved the formation of a burr, you need to grind it off with finer abrasives. Then the planes of the cutting edge need to be polished.

Question: Like in Cold Steel Are knife handles made from Kraton?

As far as we know, Cold Steel was the first company in the US to use Kraton® for a knife handle. Obviously, we were right in our choice of this material, since for the past 18 years almost every major manufacturer has used it in the manufacture of knife handles. There are two main ways to make a kraton handle.

The first is to place the finished handle onto the tang of the knife. When heated, the kraton expands slightly and is then pressed onto the shank. After installing the handle, it can be additionally secured with a sleeve or bolt.

The second method is to form a handle on the shank of the knife. In this method, after melting the craton, it is poured under pressure into a mold located around the shank of the knife, where it hardens. After hardening, it is firmly attached to the shank and does not require additional fasteners.

Question: Like in Cold Steel do they make axes?

Axes Co ld Steel Made from forged 1055 carbon steel. During the manufacturing process, the metal ingot is heated and then takes the desired shape under the influence of blows from a pneumatic hammer, with an impact energy of several hundred tons with each blow. During this process of steel formation, an absolutely homogeneous structure of the product is achieved. And this in turn makes it extremely hard and durable. Like all good axes, these products Cold Steel have zone hardening. This means that the leading edge and butt are hardened, while the middle of the ax body remains relatively soft to absorb shock vibrations. This production technology not only creates a high quality product, but is also very efficient. The quality of our axes often surpasses handmade items that cost three or even four times as much!

Question: Can I leave my Cold Steel kitchen knives in the sink or dishwasher?

The short answer to this is no! Most stainless cutlery is made from high chromium, low carbon steel. This makes them very "stainless" and will not darken or change color even if the knife sits in water for several weeks. But this also means that it is almost impossible to sharpen them well and the cutting edge will become dull very quickly.

In Cold Steel When making kitchen knives, we use very high carbon content stainless steel. This allows us to create very thin and extremely sharp blades, combining these qualities with fairly high mechanical strength and hardness. Unfortunately, this compromise means that the blade requires a little more care than some of your other stainless cutlery. For example, we do not recommend that you use your kitchen knife Cold Steel for working with frozen food or cutting bones, as these measures can certainly damage the blade. These minor shortcomings, however, are more than compensated for by the quality manufacturing and excellent performance of the kitchen knives. Cold Steel.

Question: What is Cold SteelCan recommend for removing stains on a knife e?

Polishing with soft abrasive pastes such as Flitz or Simichrome. They are available at many knife and gun stores.

This article is not a complete and literal translation of the original..

THE FULL TEXT OF THE ARTICLE IN ENGLISH CAN BE FOUND ON THE COMPANY'S OFFICIAL WEBSITE COLD STEEL.

Good day, comrades.

On my computer for a long time I compiled a reference book on knife steels in the “For a teapot” version... Today I deleted it because I came across this very good site (you will get there by following the links in the text) - a lot of work has been done here by knife lovers: the information is reliable, up-to-date and easily digestible... In the section on materials for sharpening http://sharpknife.ru/?p=6168 I just discovered Arkansas (I heard it before, but it’s simple and accessible) and realized that I don’t need it, just like that like natural Japanese water stones, just like many of you.

And since a knife is chosen literally according to 4 parameters (purpose, ease of placement in a particular hand, price, appearance), then in order not to be deceived, taking into account the first parameter, and not to buy shit, taking into account the third, you definitely need to know what we are made of " We take a sharp shell. Moreover, this is what constitutes your last line of defense, and this is what is always with you!

I think that everything below will be useful (I saw one article on blogs, but there (forgive the author) there is a lot of water and not enough grades of knife steel).

Cowry X- tough powder steel, specially developed by Diado Steel Company for cutting tools. It contains 3% carbon, 20% chromium, 1% molybdenum, 0.3% vanadium and can be hardened to 63 -66 HRC without increasing brittleness.

Cowry Y (CP-4)- Japanese corrosion-resistant steel produced by Daido Steel Co., LTD with 1.2% carbon, 14% Cr; 3% Mo; 1% V. Used in knife making.

ZDP-189(Has the same composition as Cowry X) - high-carbon tool powder steel produced by Hitachi Metals Corporation (Japan), developed on the basis of amorphous metal alloy technology, used in the manufacture of knives. Composition: C: 2.90-3.00%; Si: 0.35; Cr: 19.00-20.50%; Mo: 0.90-1.00%; V: 0.25-0.35%

ZDP-247- high-carbon tool steel produced by Hitachi Metals Corporation (Japan), developed on the basis of amorphous metal alloy technology, used in the manufacture of knives. The composition of the steel is a trade secret of Hitachi Metals Corporation.

VG-1(V Gold 1) stainless steel produced by Takefu Special Steel Co.,Ltd. Composition: C 0.95-1.05%; Cr 13.00-15.00; Mo 0.20-0.40%; Ni 0.25% Typically hardened to 58 - 61 HRC. Cold Steel claims VG-1 has better sharpening, edge retention and toughness than 440C, VG-10 and ATS-34 steels; others say VG-1 is simply cheaper. VG-1 is often used to make kitchen knives, hairdressing scissors and food processing machine blades.

VG-2- Japanese corrosion-resistant steel developed by Takefu Special Steel Co., Ltd. (Japan) for linings of multi-layer kitchen knives.

VG-10- Japanese corrosion-resistant steel developed by Takefu Special Steel Co., Ltd. (Japan) for cutting tools. Known as V-Gold No. 10. Composition: C 0.95-1.05%; Cr 14.50-15.50; Co 1.30-1.50%; Mn 0.50%; Mo 0.90-1.20%. Hardened to 60 - 61 HRC (Rockwell units).

CPM S30V- powdered, martensitic (high carbon), stainless steel developed by Dick Barber of Crucible Materials Corporation together with renowned knife manufacturer Chris Reeve. The chemical composition of steel promotes the formation of a larger amount of vanadium carbides (4.00% vanadium in steel), which are more effective when cutting than chromium carbides. Vanadium carbides give the grain structure of the steel a more uniform appearance, which improves cutting and strength properties. Despite the difficulty of hardening CPM S30V steel, knifemakers use it because it is easier to grind on a grinder than other powder steels. Composition: C-1.45%, Cr-14.00%, V-4.00%, Mo-2.00%. Steel is often used by almost all leading knife manufacturers: BUCK; EMERSON; CHRIS REEVE ; STRIDER KNIVES ; SPYDERCO and others.

ZA-18- Japanese steel produced by Aichi Steel. The company recently developed this steel to improve upon the well-known VG-10 steel. The steel is hardened and then cryogenically treated (cryo-hardening) to convert the remaining austenite to martensite. Steel hardness 60-61 HRC. The chemical composition of ZA-18 is similar to that of VG-10 steel, but contains more carbon (1.20% vs. 1.05% for VG-10), Chromium (18.0 vs. 15.5), Molybdenum (1.50 vs. 1.20) and Cobalt (1.8 vs. 1.5) for greater hardness, strength and corrosion resistance.

AISI 301

AISI 304 (1.4301 08Х18Н10)– corrosion-resistant, hardenable chrome-nickel steel used on chef’s and kitchen knives. Properties – high corrosion resistance.

AISI 420- martensitic, nickel-free, low-carbon stainless steel. When heated to 1000-1060 °C and subsequent hardening, it forms martensite, the hardness of which is directly proportional to the carbon content, and the resulting chromium carbides strengthen the steel structure, increasing cutting ability and hardness. Composition of AISI 420: C 0.15%, Mn 1.0%, Cr 12.0-14.0%, Mn 0.00-1.00%, Si 0-1.00%, P 0.00-0.04%

AISI 420 MoV- AISI 420 steel with additional addition of vanadium and molybdenum to increase wear resistance and corrosion resistance. Composition of AISI 420 MoV: C 0.45-0.55%, Mn 1.0%, Cr 14.0-15.0%, Mn 0.00-1.00%, Si 0-1.00%, P 0.00-0.04%, Mo 0.5-0.8%, V 0.10-0.20%

ATS-34- high-carbon chromium bearing steel made in Japan (Hitachi Metals), which has been widely popular since the late 80s. 20th century in the manufacture of blades of expensive serial and original models. Very similar in composition to the American 154-CM and the Swedish RWL-34. Composition: C 1.05%, Mn 0.4%, Cr 14.0%, Mo 4.0%.

ATS-55- high-carbon chromium steel made in Japan, used in the manufacture of blades of serial models. Composition: C 1.00%, Mn 0.5%, Cr 14.0%, Mo 0.60%, Co 0.40%, Cu 0.20%, Si 0.40%.

AUS-4
Composition: C 0.40…0.45%, Mn 1.0%, Cr 13…14.5%, Ni 0.50%; Si 1.0%.

AUS-41- corrosion-resistant steel made in Japan (Aichi Steel Works), which is popular in the manufacture of blades for inexpensive serial models of folding and kitchen knives.

AUS-43- corrosion-resistant steel made in Japan (Aichi Steel Works), which is popular in the manufacture of blades for inexpensive serial models of folding and kitchen knives.

AUS-6- corrosion-resistant steel made in Japan (Aichi Steel Works), which is popular in the manufacture of blades for inexpensive serial models of folding and kitchen knives. There is a variety of AUS-6M of increased purity. Comparable to 440A steel. Composition: C 0.55…0.65%, Mn 1.0%, Cr 13…14.5%, Ni 0.50%; Si 1.0%, V 0.10…0.25%.

AUS-8- corrosion-resistant steel made in Japan (Aichi Steel Works), which has long been popular in the manufacture of blades for serial models of folding and kitchen knives, is usually hardened to 57-59 HRC. Comparable to 440B steel. Composition: C 0.70…0.75%, Mn 0.50%, Mo 0.10…0.30%, Cr 13…14.5%, Ni 0.50%; Si 1.0%, V 0.10…0.26%. Used by SOG, KERSHAW KNIVES

AUS-10- corrosion-resistant steel made in Japan (Aichi Steel Works), which is popular in the manufacture of blades of serial models of various knives. There is a variety of AUS-10M of increased purity. Comparable to 440C steel, but slightly stiffer. Composition: C 0.95…1.10%, Mn 0.50%, Mo 0.10…0.31%, Cr 13…14.5%, Ni 0.50%; Si 1.0%, V 0.10…0.27%.

AUS-118- corrosion-resistant steel made in Japan (Aichi Steel Works), which is popular in the manufacture of blades of serial models of various knives. Composition: C 0.90…0.95%, Mn 0.50%, Mo 1.30…1.50%, Cr 17…18%, Si 1.0%, V 0.10…0.25%.

Blue Paper #1 (AoGami #1)- Japanese alloy steel (“blue paper”, “aogami”) of high purity produced by Hitachi (Japan), popular in the production of professional chef knives, saws, and braids. When oxidized, a blue tint appears on the surface of the steel. Composition: C – 1.20…1.40%, Si - 0.10…0.20%, Mn - 0.20…0.30%, Cr - 0.30…0.50%, W – 1.50…2.00%.

Blue Paper #2 (AoGami #2)- Japanese alloy steel of high purity produced by Hitachi (Japan), popular in the production of professional chef knives, saws, and braids. Composition: C – 1.00…1.20%, Si - 0.10…0.20%, Mn - 0.20…0.30%, Cr - 0.20…0.50%, W – 1.00…1.50%.

Blue Paper Super (AoGami Super)- Japanese alloy steel of high purity produced by Hitachi (Japan), popular in the production of professional chef knives, saws, and braids. Composition: C – 1.40…1.50%, Si - 0.10…0.20%, Mn - 0.20…0.30%, Cr - 0.30…0.50%, W – 2.00…2.50%, Mo – 0.30…0.50%, V – 0.30…0.50%

White Paper #1 (Shiro Gami #1)- high-carbon tool steel (“White Paper”) produced by Hitachi Metals Corporation (Japan), a popular material in the manufacture of blades of high-quality chef’s and industrial knives. Composition: 1.20-1.40% C; 0.20 - 0.30% Mn; 0.10-0.20% Si.

White Paper #2 (Shiro Gami #2)- high-carbon tool steel produced by Hitachi Metals Corporation (Japan), a popular material in the manufacture of blades of chef's knives, scythes, axes, and chisels. Composition: 1.00-1.20% C; 0.20 - 0.30% Mn; 0.10-0.20% Si.

White Paper #3 (Shiro Gami #3)- high-carbon tool steel produced by Hitachi Metals Corporation (Japan), a popular material in the manufacture of blades, scythes, axes, chisels, chef's knives, and industrial knives. Composition: 0.80-0.90% C; 0.20 - 0.30% Mn; 0.10-0.20% Si.

Yellow Paper (Kigami)– “yellow paper”, high-carbon tool steel produced by Hitachi Metals Corporation (Japan), a popular material in the manufacture of chef’s knife blades. Composition: C: 1.0…1.10%; Cr:0.20…0.50%; Mn:

FAX18– powder “high-speed cutting steel (HSS)”, popular in the production of blades, with increased wear resistance and strength, produced by the NACHI-FUJIKOSHI Corporation. Analogues: DEX-M1 (Diado steel) HAP5R (Hitachi metals).Hardness 58-62 HRC

G-2- the old name for Japanese corrosion-resistant steel GIN-1 (Gingami 1), popular for making blades. The name was changed in the late 90s due to the availability of plastic with the same name on the North American market. Composition: C 0.90%; Cr 15.50%; Mn 0.60%; Mo 0.30%; Si 0.37%.

KK- Japanese alloy steel produced by Hitachi (Japan), popular in the production of professional chef knives and straight razors. Composition: C – 1.20…1.30%, Si - 0.15…0.20%, Mn - 0.10…0.30%, Cr - 0.15…0.30%.

LAK41- corrosion-resistant steel produced by Daido Steel Co., LTD, used in the production of inexpensive kitchen and chef's knives. Composition 0.50% C; 15.5% Cr; 1.0% Mo.

LAK42- corrosion-resistant steel produced by Daido Steel Co., LTD, used in the production of inexpensive kitchen and chef's knives. Composition 0.58% C; 13.0% Cr; Mo.

MoV– a class of high-carbon, corrosion-resistant steels used in the manufacture of blades of Japanese chef’s knives, incl. see AUS-6, AUS-8, AUS-10, VG-10, etc.

Sandvic 12C27- tool steel from Sandvic AB (Sweden), a popular material for the manufacture of chef’s blades. It has a reduced content of impurities - sulfur and phosphorus. Composition: C - 0.6%, Mn - 0.35%, Cr -14.0%.

SGPS (Super Gold Powder Steel)- Japanese corrosion-resistant steel developed by Takefu Special Steel Co., Ltd. (Japan) for high quality cutting tools. Composition: C: 1.40%; Cr:15%; Mn:0.4%; Mo: 2.8%; Si:0.50%; V: 2.0%

Silver 1- “Silver 1” steel is a trademark of Hitachi Metals Corporation, a popular material in the manufacture of corrosion-resistant blades of chef knives and household scissors. Composition: 0.80-0.90% C; 0.35 - 0.75% Mn; 0.35% Si; 15.0 – 17.0% Cr; 0.30 – 0.50% Mo.

Silver 3- “Silver 3” steel is a trademark of Hitachi Metals Corporation, a popular material in the manufacture of corrosion-resistant blades of chef knives and household scissors. Composition: 0.95-1.10% C; 0.60 - 1.00% Mn; 0.35% Si; 13.0 – 14.5% Cr.

Silver 5- “Silver 5” steel is a trademark of Hitachi Metals Corporation (Japan), a popular material in the manufacture of corrosion-resistant blades of chef knives and household scissors. Composition: 0.60-0.70% C; 0.60 - 0.80% Mn; 0.35% Si; 12.5 – 13.5% Cr.

SLD- a brand of corrosion-resistant steel popular on Japanese chef knives. Composition: C: 1.40…1.60%; Cr:11.0…13.0%; Mn: 0.30..0.60%; Si:0.15…0.35%; V 0.2…0.5%.

S-STAR- corrosion-resistant steel produced by Daido Steel Co., LTD, used in the production of inexpensive kitchen and chef knives, similar in composition to 420J2.

SK4– carbon steel used in the production of inexpensive chef models. Analogue of American AISI 1095, German W.Nr 1.1274. Composition: C: 0.9-1.1%; Si

SK5– carbon steel used in the production of inexpensive chef models. Analogue of American AISI 1084, German W.Nr 1.1269. Composition: C: 0.8-0.9%; Si

SRK-8- a tool steel grade popular on Japanese chopping knives and agricultural tools. Composition: C: 0.95…1.10%; Cr:0.20…0.50%; Mn:0.25%; Si:0.30% .

SRS15- a brand of corrosion-resistant steel popular on Japanese chef knives. Composition: C: 1.50%; Cr:13%; Mn:0.3%; Mo: 2.8%; Si:0.30%; V: 1.5%; W: 1.25%.

440A / 440B / 440C- Carbon content 440A (0.75%), 440V (0.9%), 440С(0.95-1.20%; (Cr 16.00-18.00; Mo 0.75).
All three grades of steel have high corrosion resistance, hold an edge well and have high hardness (56-60 HRC). 440C It is considered one of the most successful and balanced knife steels in its properties.

N690 the steel is produced by the Bohler Edelstahl plant in Austria. The composition is similar to 440C, but contains the addition of vanadium and cobalt (C 0.95-1.20%; Cr 16.00-18.00; Mo 0.75; V - 0.1; Co - 1.5), which gives additional corrosion resistance and allows the steel to be hardened a little stronger (more than approximately 2 points on the Rockwell scale).

1K6(Daido High-carbon stainless steel) – high-quality carbon knife steel made in Japan, having more than 0.5% carbon in its composition, “holds” an edge perfectly;

Domestic tool steels:

ХВГ (9ХВГ) refers to non-heat-resistant high-hardness steels for cutting tools. Blades made from it are relatively easy to manufacture (due to low deformability during hardening), are easy to sharpen and have a significant margin of durability of the cutting edge. Durable. Corrosion resistance is weak, so they are chrome-plated or blued.

Х6ВФ in Russia they are used for stamps and hand saws. Blades made of this steel have very good strength properties combined with a durable cutting edge. Satisfactory corrosion resistance. If you are interested in a short hunting blade or a combat knife, this steel is for you.

5ХHM. Even more durable than Kh6VF and with good cutting properties. This steel is used for band saws. Technological. Durable even at low temperatures. Anti-corrosion properties are weak. Optimal for a survival knife and extreme tourism - with a minimum of care, you can safely rely on a blade made of such steel in all life’s collisions.

U10, U11, U10A, U11A and increased viscosity U7A, U8A, U7, U8. non-heat-resistant tool steels of high hardness. These steels are used for hand tools, stamps, measuring tools and files, which are usually forged into blades. The marks of the file left on the blade give them a special charm. These grades provide sufficient strength combined with good cutting ability. Corrosion resistance is weak.

R6M5 Heat-resistant tool steel of high hardness is capable of “holding” hardening even at ultra-high temperatures and is used in mechanical engineering for high-performance cutting tools. The ability to maintain a cutting edge is very good. Durable enough, but not strong enough to compete with the brands above. Low-elastic. It is poorly polished - it is important to keep this in mind, since individual knifemakers polish knives by hand, and polishing a blade made of such steel can cost 50-60% of the cost of the knife. Corrosion resistance is weak.

50HGA- high-quality alloyed chromium-manganese spring steel - very popular among blacksmiths. Very viscous. Good cutting edge resistance combined with strength properties comparable to 5ХНМ make it an ideal material for long-bladed weapons and for knives that require increased strength, including combat knives. Corrosion resistance is not too high, slightly higher than that of 5ХНМ.

ШХ15 Ball bearing steel is quite similar to 50HGA in properties, except that it is chosen in its favor by those who have to slightly sacrifice strength in favor of better cutting edge durability. This steel is mainly forged as it is difficult to find straight strips of it.

X12M Alloy chromium tool steel is corrosion resistant. Of course, not to the same extent as 4X13, but much superior to the brands listed above. The insufficiently high chromium content (11 - 12.5%) does not allow it to be classified as a “stainless steel”. But in terms of cutting capabilities, it has no equal among ordinary and stainless steels. The strength is somewhat lower than that of other steels in this class, but good cutting ability and corrosion resistance easily compensate for this disadvantage. Easy to polish. Technological.

High alloy stainless steels:

40Х13 (45Х13) has unique anti-corrosion properties, but the ability to hold an edge is extremely weak. It can be recommended for the kitchen or for the needs of a diver, but a hunting knife made of such steel will cause a lot of disappointment. Such steel is, as a rule, used for inexpensive utility knives, cutlery knives, cheap historical replicants for the wall, etc. Composition: C: 0.36-0.45%; Cr: 12.0-14.0%; Mn: ≤ 0.80%; Si: ≤0.8%; P ≤0.03%; S ≤0.025%.

50Х14МФ- Stainless chromium steel, used for the manufacture of cutting tools (scalpels) in the medical and food industries. The maximum hardness of 57.50 HRC corresponds to a hardening temperature of about 1050 °C. Composition: C: 0.48-0.55%; Cr: 14.0-15.0%; Mn: 0.45-0.80%; Mo: 0.45-0.80%; Si:0.20-0.50%; P 0.01-0.03%; S 0.01-0.025%; V: 0.10-0.15%

65Х13 It is not a grade steel, but is widely used by industrial manufacturers for their models. With proper heat treatment, a blade made of such steel can please the owner with a good combination of corrosion resistance (it darkens without forming rust in an active environment, such as tomatoes, citrus fruits, blood) and decent cutting ability. Material for the blade of a good kitchen, tourist or fishing knife. Easily sharpens even in field conditions “on a pebble”. A good heat engineer can achieve very good results with this steel. Composition: C: 0.48-0.55%; Cr: 14.0-15.0%; Mn: 0.30-0.60%; Si:0.30-0.60%; S 0.01-0.03%.

9Х18 (95Х18 and Х18) enjoys the greatest respect among stainless steels. Good cutting edge resistance does not seem like a high price to pay for the slight deterioration compared to 65X13 in corrosion resistance. Unfortunately, there is a very wide variation in the quality of the source material. Like any high-alloy steel, it requires special heat treatment conditions. It loses to carbon and tool steels in strength. Road. It remains one of the most popular materials for both folding and regular knives. Composition: C: 0.9-1.00%; Cr: 17.0-19.0%; Mn: ≤ 0.80%; Si: ≤ 0.80%; S: ≤ 0.025%; P: ≤ 0.03

Imported analogues of domestic steels:

low carbon (up to 0.6% C) - 45Х13- steel 18/10, “400 type”, AISI 420, 420J2, 420m, 425m, 10C29, X45CrMo14(1.4116), X55CrMo14(1.4110)

medium carbon (0.65-0.95% C) - 65Х13- 440A, 440B, AUS6, AUS8, MBS26, NNS-8, 12C27, 13C26, X65CrMo14(1.4109), X89CrMoV18(1.4112)

high carbon (0.95 - 1.2% C) - 95Х18- AUS 10, GIN1(G-2), 154CM, 440C, VG-10, RS-30, CRB-7, X105CrMo17 (1.4125), ATS-34, ATS-55, CPV10M

powder steels with a high carbon content (up to 3% 440XH, BG-42, CPM(T)440V, CPM 420V, zdp-189, Cowry X) - have no branded analogues in Russia, only experimental melts and to order.