Steel Guide
Traditional steels - Japanese knives
Aogami (blue) super
This steel is greatly appreciated by lovers of traditional Japanese knives. When properly mastered in the knife-making process, it is one of the finest traditional steels used by Japanese cutlers. It is renowned for its excellent edge retention. It sharpens very well. This steel is, however reactive to acids and oxidizable. It is important to rinse and dry it after each use. Carbon content: 1.40%.. These steels are generally heat-treated to achieve a hardness of around 63 HRC (Rockwell indicator). Aogami steels (blue) have oxidation resistance than Shirogami (white) steels.
Aogami (blue) #1
Like Aogami (blue) super, this steel is highly appreciated by fans of traditional Japanese knives. After Aogami (blue) super comes one of the most popular traditional steel alloys among Japanese knifemakers. It is recognized for its high edge retention. It sharpens very well. This steel is, however, very reactive to acids and oxidizable. It is important to rinse and dry it after each use. Carbon composition: 1.25-1.35%.. Generally, these steels are heat-treated to achieve a hardness of 61 HRC (Rockwell indicator). Aogami steels (blue) have oxidation resistance than Shirogami (white) steels..
Aogami (blue) #2
Aogami (blue) #2 steel is renowned for its excellent edge retention. It sharpens very well. However, this steel is highly reactive to acids and oxidizable. Rinse and dry after each use. Composition in carbon: 1.1%. These steels are generally heat-treated to achieve a hardness of 59 to 61 HRC (Rockwell indicator). Aogami steels (blue) have oxidation resistance than Shirogami (white) steels.
Shirogami (white) #1
Shirogami (white) steels are among the most resistant to oxidation. purest steels (almost exclusively iron and carbon). They resemble Aogami (blue) steels, but without the chromium and tungsten. They are therefore hardness and oxidation resistance, but are more environmentally friendly. Composition in carbon: 1.25-1.35%. Generally, these steels are heat-treated to achieve a hardness of 60-61 HRC (Rockwell indicator). Shirogami (white) steels are less resistant to oxidation than Aogami (blue) steels. This steel is among the easiest to sharpen.
Shirogami (white) #2
Shirogami (white) steels are among the easiest to sharpen. purest steels (almost exclusively iron and carbon). They resemble Aogami (blue) steels, but without the chromium and tungsten. They are therefore hardness and oxidation resistance, but are more environmentally friendly. Composition in carbon: 1.05-1.15%. These steels are generally heat-treated to achieve a hardness of 60-61 HRC (Rockwell indicator). Shirogami (white) steels are less resistant to oxidation than Aogami (blue) steels. This steel is among the easiest to sharpen.
Stainless steels - Japanese knives
SG2 (Super Gold) #2
SG2 is currently considered theone of the best steels in the world. It is made from sintered steel powder. Sintering is a heat treatment whereby grains of a powder, previously cold-pressed in a metal mold, are then heated to a temperature below the melting point of the main component of the mixture, resulting in the grains being welded together to form a solid mass while retaining the shape given to the compact (GDT). The steels thus obtained from powder metallurgy can be used to manufacture knives with a exceptional sharpness that will be maintained for a very long time.
SG2 is generally hardened to a level of 63 HRC (Rockwell indicator), which is particularly high. This level of hardness gives a exceptional sharpness, but can be a little more brittle than VG10.particularly for very thin blades. Carbon content: 1.25% to 1.5%.
SG2 steel, depending on heat treatment and blade thickness, will be more or less difficult to sharpen. Knives Miyabi made from SG2 steel, for example, are particularly popular. difficult to sharpen and require professional-quality stones to be sharpened in a reasonable time.
R2 steel is also widely used, and is made up of much the same components.
VG10
VG10, also known as V-Gold 10, was developed by Japan's Takefu Special Steel Company, Ltd. to meet the needs of cooks for knives with the following characteristics without worrying about oxidation. VG10 is generally hardened to a level of 61 HRC (Rockwell indicator). Slightly more difficult to sharpen than traditional steels.but remains relatively easy to sharpen compared to some powder-metallurgy steels.
VG10 contains vanadium and molybdenum which reinforce the steel's hardness and guarantee a long-lasting cutting edge. It also contains cobalt, which improves corrosion resistance and durability. Chromium, for its part, contributes to the steel's corrosion resistance. Carbon content: 1%.
Due to its exceptional properties and its relatively affordable priceVG10 steel has become very popular in the Japanese kitchen knife industry. It is not a powder-metallurgy steel.
AUS10
L'acier AUS10, est produit par la société Aichi Steel à Tokai au Japon. Elle répond aux besoins des cuisinier.e.s d’avoir en main des couteaux très tranchants sans se soucier de la question de l’oxydation. Le AUS10 est généralement durci à un niveau de 58 à 60 HRC (indicateur Rockwell). Il est un peu plus difficile à aiguiser que les aciers traditionnels, mais demeure relativement facile à aiguiser si on le compare à certains aciers issus de la métallurgie des poudres.
Le AUS10 contient du vanadium et du molybdène qui renforcent la dureté de l'acier et qui garantissent une durabilité du tranchant. Le chrome, quant à lui, contribue à la résistance à la corrosion de l'acier. Taux de carbone : +/-1%.
En raison de son prix relativement accessible, l'acier AUS10 est devient de plus en plus populaire dans l'industrie des couteaux de cuisine japonais. Il ne s’agit pas d’un acier issu de la métallurgie des poudres.
FC61 (SANDVIK 13C27)
SANDVIK 13C27 steel (named FC61 by Miyabi) from the Swedish company Sandvik is a steel comparable to VG10. It remains sharp for slightly less time than VG10 for the same sharpening angle, but is stronger.
VG-1
VG1 steel, also known as V-Gold 1, is an extremely tough excellent stainless steel. Manufactured by the same company as VG10, Takefu Special Steel Company, Ltd. less resistant than VG10, but is more economical. Carbon content: 0.95% to 1.05%.
SLD
SLD steel, manufactured by Hitachi, is semi-inoxidizable. Its chromium level is not high enough to classify it as a fully stainless steel. It is highly resistant and can be hardened to hardnesses close to 61 HRC (Rockwell indicator). It is therefore an excellent steel that requires a a little more care than stainless steel, because of its higher chromium content. Carbon content: 1.5%.
Ginsanko (silver) #3
Ginsanko (silver) #3 steel, also known as Ginsan or Gin3, is a stainless steel with a relatively high carbon content. This steel has characteristics that can be comparable to those of Shirogami steel (white) #2yet stainless. From lower quality than VG10it is more economical, but still easier to sharpen. Carbon content: 0.9% to 1.10%.
Molybdenum Vanadium
Molybdenum Vanadium is a stainless steel that has been widely used in Japanese cutlery for several decades. It is a comparable to Western stainless steels. Blade hardness generally varies between 57 and 59 HRC (Rockwell indicator), a little higher than Western knives in general. It is therefore economical, robust and very easy to sharpen, but less sharp than most other Japanese steels. Knives made from this steel are generally not laminated steels, but rather homogeneous blades.
Stainless steels - Western knives
CPM Magnacut
The CPM Magnacut is currently considered to be one of the best steels in the world, just like its Japanese equivalent SG2. It is also considered slightly superior to CPMS35VN in terms of edge longevity and strength. This steel, manufactured by the American company Crucible, is made from sintered steel powder, and is therefore a product of powder metallurgy.. Sintering is a heat treatment whereby grains of a powder, previously cold-pressed in a metal mold, are then heated to a temperature below the melting point of the main constituent of the mixture, resulting in the grains being welded together to form a solid mass while retaining the shape given to the tablet (GDT). Powder-metallurgy steels enable us to manufacture top-quality knives with exceptional sharpness that will be maintained for a very long time.
CPM Magnacut can be hardened to 64 HRC (Rockwell rating), which is particularly high. This level of hardness gives an exceptional cutting edge, but can also be brittle. This is why the company North Arm (from whom we source our knives) does not harden it to a level higher than 61 HRC.. The resulting knives are a little less sharp, but extremely robust, and retain their sharpness for an impressive length of time. This steel generally sharpens well, especially if hardness does not exceed 61 HRC. Carbon content: 1.15%. See technical data
CPM S35VN
The CPM S35VN is currently regarded as a one of the best steels in the world, just like its Japanese equivalent SG2. This steel, manufactured by the American company Crucible, is made from sintered steel powder and is therefore a product of powder metallurgy.. Sintering is a heat treatment whereby grains of a powder, previously cold-pressed in a metal mold, are then heated to a temperature below the melting point of the main constituent of the mixture, resulting in the grains being welded together to form a solid mass while retaining the shape given to the tablet (GDT). Powder-metallurgy steels enable us to manufacture top-quality knives with exceptional sharpness that will be maintained for a very long time.
CPM S35VN can be hardened to 64 HRC (Rockwell indicator), which is particularly high. This level of hardness gives an exceptional cutting edge, but can also be brittle. This is why the company North Arm (from whom we keep our knives) does not harden them to more than 61 HRC. The resulting knives are a little less sharp, but extremely robust, and retain their sharpness for an impressive length of time. This steel generally sharpens well, especially if hardness does not exceed 61 HRC. Carbon content: 1.40%. See technical data
X50CrMoV15
X50CrMoV15 is widely used by European kitchen knife manufacturers. It is particularly used in Germany in the manufacture of Zwilling and Whüstof brand knives. It is a relatively easy to produce and very robust. Depending on the heat treatment chosen, the hardness of this steel ranges from 55 and 58 HRC (Rockwell indicator). Containing less carbon than Japanese steels, it provides a higher but is much stronger and more resistant to oxidation. Carbon content: 0.50%. (hence the X50 in the name).
X55CrMo14 (1.4110)
X55CrMo14 is used by European kitchen knife manufacturers. It is mainly used in Switzerland in the Victorinox brand knives. It is a steel relatively easy to produce and very robust. Depending on the heat treatment chosen, the hardness of this steel ranges from 54 and 57 HRC (Rockwell indicator). Containing less carbon than Japanese steels, it provides a higher but is much stronger and more resistant to oxidation.. Carbon content: 0.55 (hence the X55 in the name). Unlike the X50CrMoV15 steel used in German knives, X55CrMo14 contains no vanadium. It is of slightly lower quality than X50CrMoV15 steel.
14C28 (SANDVIK)
The 14C28 from the Swedish company Sandvik is used by many European knife manufacturers. It is a high-strength steel. high quality. Depending on the heat treatment selected, the hardness of this steel ranges from 54 and 62 HRC (Rockwell indicator). Containing less carbon than Japanese steels, and depending on its heat treatment, it can provide a but is much stronger and more resistant to oxidation. Carbon content: 0.62. Although it contains a little more carbon and can be further hardened, it is generally comparable to X50CrMoV15 steel. steel used in the manufacture of German knives.
12C27MOD (SANDVIK)
The 12C27MOD from the Swedish company Sandvik is used by several European knife manufacturers. It is a one-piece steel. high quality. Depending on the heat treatment chosen, the hardness of this steel ranges from 54 and 62 HRC (Rockwell indicator). Containing less carbon than Japanese steels, and depending on its heat treatment, it can provide a but is much stronger and more resistant to oxidation. Carbon content: 0.6%. Although it contains a little more carbon and can be further hardened, it is generally comparable to X50CrMoV15 steel. steel used in the manufacture of German knives.
NCV50
The NCV50 is used by Fischer Bargoin for the production of economical blades. It is a high-strength steel. quality. The hardness of this steel is around 54 to 55 HRC (Rockwell indicator). Containing less carbon than Japanese steels, it provides but is much stronger and more resistant to oxidation. This is a good steel for occasional or light use, as it will require more frequent sharpening.
