The choice of steel for kitchen knives directly impacts sharpness, durability, corrosion resistance, and ease of maintenance. Common steels are mainly divided into three categories: carbon steel, stainless steel, and high-end alloy steel. Carbon steel is exceptionally sharp but prone to rusting, stainless steel offers strong corrosion resistance but may not be as sharp as carbon steel, and high-end alloy steel balances multiple performance aspects. Below is a summary of common steel parameters based on mainstream market and professional sources, including hardness (HRC, Rockwell hardness—the higher the value, the harder but potentially more brittle), key compositions (such as carbon C, chromium Cr content), and main characteristics. Data is derived from industry standards and manufacturer specifications, with actual performance depending on heat treatment and brand.
Comparison Table of Common Steel Parameters
| Steel Name | Hardness (HRC) | Main Composition | Advantages | Disadvantages | Common Applications |
|---|---|---|---|---|---|
| VG-10 | 58-62 | C: 1.0%, Cr: 15%, Co: 1.5%, Mo: 1% | Long-lasting sharpness, corrosion resistant, easy to sharpen | Higher price | Japanese kitchen knives, such as Santoku, Gyuto |
| AUS-8 | 57-59 | C: 0.7-0.8%, Cr: 13-14.5%, Mo: 0.1-0.3% | Balanced toughness and sharpness, easy to maintain | Medium corrosion resistance, sharpness retention not as good as high-end steels | Mid-range kitchen knives, suitable for home use |
| 440C | 58-60 | C: 0.95-1.2%, Cr: 16-18%, Mo: 0.75% | High corrosion resistance, good hardness | May be brittle, sharpening requires skill | Western kitchen knives, outdoor knives |
| 5Cr15MoV (Common Chinese stainless steel) | 55-57 | C: 0.5%, Cr: 15%, Mo: 0.6%, V: 0.1% | Affordable, rust-resistant, easy to sharpen | Average sharpness retention, lower hardness | Household vegetable knives, such as chopping knives |
| X50CrMoV15 (Common German type) | 56-58 | C: 0.5%, Cr: 15%, Mo: 0.5-0.8%, V: 0.1-0.2% | Strong corrosion resistance, good toughness | Sharpness not as good as high-carbon steel | Brands like Zwilling, WMF kitchen knives |
| ZDP-189 | 64-67 | C: 3%, Cr: 20% | Extremely high hardness, super long sharpness retention | Very brittle, hard to sharpen, expensive | High-end Japanese knives, for professional chefs |
| White Paper Steel (e.g., White Paper No.1) | 61-64 | C: 1.3%, minimal alloys | Extremely sharp, easy to sharpen | Prone to rust, requires maintenance | Japanese carbon steel knives, such as sushi knives |
| Blue Paper Steel | 62-65 | C: 1.1-1.2%, Cr: 0.2-0.5%, W: 1-1.5% | Long-lasting sharpness, good toughness | Prone to rust, mid-high price | Japanese professional knives |
| 50Cr15MoV (Mid-range stainless steel) | 56-58 | C: 0.5%, Cr: 15%, Mo: 0.6-0.8%, V: 0.1-0.2% | Good rust resistance, strong toughness | Medium hardness | Mid-range household knives |
| M390 | 60-62 | C: 1.9%, Cr: 20%, Mo: 1%, V: 4% | High wear resistance, corrosion resistant | Expensive, difficult to process | Custom high-end knives |
CATRA Test
Reviewing parameters alone cannot provide a direct assessment of the quality of steel. Currently, there are several intuitive parameters and standards available on the market for judging quality. Here, we introduce the CATRA test.
The CATRA test is a standardized measure of a blade’s sharpness and durability. The knife is placed in an automated machine and a stack of abrasive cardstock is pressed against the blade. As the blade moves in back-and-forth strokes, the machine measures the depth of the cut as the cutting edge wears away. The higher the total cardstock cut, the better the performance.
| MAKER | Mis*n Ultimate 8" Chef's Knife | M*de in 8" Chef's Knife | Zw*lling Henckels Classic 8" Chef's Knife Henckels |
Zw*lling Solution Fine Edge 8" Chef's Knife | Sh*n Japanese Steel (high-end) |
M*ritaka Hamono 9.4" Chef's Knife | T*jiro Professional 8.2" Chef's Knife | W*sthof 8" Chef's Knife | M*terial 8" Chef's Knife |
| Blade Material | AICHI AUS-10 | X50CrMoV | X50CrMoV15 | Stainless Steel | VG-MAX Steel | Aogami Super Blue Steel | VG10 + 13 Chrome Stainless Steel | Wusthof Steel | High Carbon Stainless Steel |
| First Cut Depth | 41 | 26 | 34.3 | 31.4 | 35.5 | 63.3 | 36.2 | 39.7 | 48 |
| Total Cardstock Cut | 415.6 | 188.7 | 318.2 | 361.5 | 334.3 | 647.1 | 411.1 | 299.1 | 428.2 |
| Hardness | 58 HRC | 58+ HRC | 55-58 HRC | 50-54 HRC | 60-61 HRC | 64 HRC | 60 HRC | 58 HRC | not provided |
| Edge Angle | 20° | 12.5° | 15° | 15° | 16° | 11° | 12° | 14° | 13° |
| MaintenanceLevel | LOW | MID | LOW | LOW | HIGH | HIGH | HIGH | HIGH | HIGH |
| Rust-Proof | Yes | Yes | Yes | Yes | No | Yes | Yes | Yes | Yes |
| Sharpening Frequency | 4-6 MONTHS |
2-4 MONTHS |
4-6 MONTHS |
4-6 MONTHS |
4-6 MONTHS |
5-6 MONTHS |
4-6 MONTHS |
2-4 MONTHS |
4-6 MONTHS |
| High Durability | Yes | Yes | Yes | Yes | Yes | Yes | Yes | Yes | Yes |
High-Magnification Blade Images
The details revealed in High-Magnification images provide some information about the way the knife is constructed and how the edge was sharpened at the factory. Key details of interest include:
The presence of burrs, dents, or chips
The grit direction of the sharpening
The consistency of the apex along the edge
The sharpness of the tip
The straightness and symmetry of the choil (the end of the knife opposite the tip)
X50CrMoV15
AICHI AUS-10
VG-MAX
Aogami Super Blue Steel
Purchase Recommendations
Hardness Selection: For home use, 55-60 HRC is recommended, balancing ease of use and durability; professional chefs can choose 60+ HRC, but be aware of brittleness.
Composition Influence: High carbon content >0.5% increases hardness and sharpness, but makes it prone to rust; chromium content >13% enhances rust resistance.
Other Parameters: Edge retention depends on elements such as carbon and vanadium; toughness prevents chipping; corrosion resistance is suitable for damp kitchens.
If you're simply looking for a knife that's incredibly easy to maintain, razor-sharp right out of the factory, and highly wear-resistant, then the Butterfork Classic series is an excellent choice. It features AR-RPM9 steel. Knives produced using this steel are highly corrosion-resistant, maintain a fine sharp edge for an extended period of time, and can be easily maintained and sharpened. We are proud to use a proprietary spray-form process to keep the grain structure of this steel exceptionally fine, which improves the overall toughness and performance of the steel over time.
AR-RPM9 Steel is meticulously crafted from a proprietary blend of elements, including Carbon (C), Chromium (Cr), Molybdenum (Mo), Vanadium (V), Cobalt (Co), Manganese (Mn), Silicon (Si), and Nickel (Ni). This innovative high-carbon stainless steel holds an incredible edge and won’t corrode like other high carbon steels. A knife that stays sharp 2.78x longer than average standard. Knives that are produced using this steel are: highly corrosion resistant, maintain a fine sharp edge for an extended period of time, and can be easily maintained and sharpened. We are proud to be using a proprietary spray-form process to keep the grain structure of this steel exceptionally fine, which improves the overall tougness and performance of the steel over time.
For high-end options, VG- MAX or ZDP-189 are good choices. Damascus steel is often multi-layered composite, enhancing aesthetics, but its core performance still depends on the inner steel layer.
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