The most optimal steel for a knife. Ten best knives for hunting

This review in no way claims to be the ultimate truth and is the subjective opinion of the owner of a knife made from the steels described below.
So, let's start with the domestic manufacturer.
65x13- in fact, it never rusts, dulls quickly, and does not hold an edge. When you try to polish and remove it into the razor, it gets washed out. To make a knife truly sharp you will have to work hard. In general, for me, this steel is good for shovels. However, some of my favorite knives are made from this steel. The fact that their 65x13 blade will undoubtedly frustrate. I can’t help but note the fact that even within the same company it can be completely different. I have two blades made of this steel, both from Kizlyar - “Korshun-2” and “Guardian”. The steel of the "Guard" is very different for the worse from that used in "Korshun-2", the impression is as if two different materials Was used. This steel is often used domestic manufacturer, similar in usability to 420.
50x14MF- as is often written about this steel, it is very dependent on heat treatment. In fact, the quality varies greatly from manufacturer to manufacturer. Moreover, even one manufacturer different models knives made from this steel can be made to be very different in their properties.
Z60- Recently, this brand of steel has been actively used by Kizlyar, in particular the knives of the Ground Zero series. It dulls quickly, does not rust, the steel is soft and not brittle.
X12MF- there was a lot of noise when Kizlyar began making some of its models with this steel. I have a folding “Siberian Crane” made from this one. Well, I don’t know about other manufacturers, but Kizlyar’s steel didn’t turn out very well. It holds an edge, but doesn't transfer well into the razor. Undoubtedly better than all those previously reviewed, but clearly not enough to be called good.
440С- used knives Boker from this kind of steel. Everything is good, but I can note that it is quite brittle. A piece of the light switch on the wall (plastic) broke off from the Bokerovsky Kolashnikov (
AUS 8A- quite soft, but if we talk about the price/quality ratio, then perhaps it’s better not to think of it. Especially if it's from Cold Steel. It is easy to put into a razor, does not break, does not rust, and does not hold an edge very well.
VG10 And VG1 Themselves are quite different, I have VG10 from Spyderco, VG1 - of course Cold Steel. I didn't find any significant differences in usability. Except that VG1 is easier to sharpen, but both steels dull in approximately the same time under the same loads. Everything is very good, and of course there is no comparison with AUS 8.
CM154- in all respects the steel is wonderful, you can probably call it one of the best knife steels. Everything is good, the edge is held quite flexible, not brittle and does not rust.
D2- in my subjective opinion, not the most expensive but undoubtedly the best steel that I have ever dealt with. I have two options - Kershaw and a fresh daughter of kizlyar Kizlyar Supreme. Well of course Kershaw better. About the suprem... It seems to be also very good, not bad, haven’t used it long enough. Definitely better than x12MF, it just doesn’t compare. Holds an edge very well. This is my favorite knife steel at the moment)

I'll give you further details technical description knife steels distilled from the Internet.

Of the domestic steels, the most common for knives is steel 65X13. The letter "ha" means chrome and indicates that the steel is stainless. This steel is most often used to make medical scalpels and other instruments, which is why this steel is often significantly referred to as “surgical” or “medical grade.” This is a fairly soft steel, a knife made from it is easy to sharpen, but also quickly dulls. The only undeniable advantage of this steel is that it truly never rusts. Almost all domestic knife consumer goods are made from it, often branding the products with the name of the city of Vorsma, Nizhny Novgorod region. Some craftsmen are able to work efficiently with 65X13, hardening it to normal hardness, but this is rather rare. In general, we can say that this is a steel for an inexpensive working knife.
The closest analogue of the domestic 65X13 can be considered American steel grade 425mod.

Steel 65G is a “rusting” spring steel, popular for both mass-produced and homemade knives. Most so-called “throwing knives” are made from it, and quite rarely, cutting knives. However, if a neighbor in the garage made a homemade knife, then it will most likely be a knife made from a spring, that is, from 65G steel. Steel rusts heavily, has the unpleasant property of bursting under load, or being heavily tempered (or under-hardened) and bending very easily. The tendency to rust in factory conditions is often tried to be neutralized by various polymer coatings blade or oxidation/blueing, but any coating will eventually wear off and in any case does not provide 100% protection against corrosion. However, 65G is one of the cheapest knife materials, and it cuts quite well, so knives from this steel will be made for a long time. Decent specimens, alas, are extremely rare.

Steel 40X12 is a very soft steel. Cheap domestic kitchen knives and souvenir blades are made from it. Steel is difficult to harden, so the products are very easy to bend, and the knives quickly become dull. However, such knives are acceptable in the kitchen, since they do not rust under any conditions, are very easy to sharpen and do not require additional care. Moreover, if you are used to working in the kitchen “in the European style”, constantly adjusting the knife with musat, a 40X13 knife is a good choice.
The popular 420 steel is considered a foreign analogue of this steel.

Steel 95X18 is a good domestic stainless steel, but, unfortunately, it is quite capricious in hardening and processing. From reputable manufacturers it has high hardness, while being flexible and quite durable. A knife made of this material is not as easy to sharpen well as a regular kitchen knife, but the blade will keep its sharpness for quite a long time. When overheated, the knife can become brittle, easily break and chip parts of the blade. With prolonged contact with moisture, and especially with salt, slight corrosion may occur. With all this, it is one of the best steels in domestic knifemaking, with which both large manufacturers and respected private craftsmen work. The imported analogue is 440B steel.

Steel 50Х14МФ is used by a number of large manufacturers. With high-quality heat treatment, it produces hard and durable blades that hold an edge well. As with any other steel, under-heated specimens are characterized by softness and rapid wear, while over-heated specimens are brittle. Many believe that with proper hardness the blade will be fragile, so they urge caution when handling long, thin blades made of 50X14MF. In general, it is a good all-purpose steel, although it can occasionally corrode during prolonged contact with moisture; its properties are close to domestic steel 65X13. This steel should not be confused with the “fiftieth” 50X12, which is an “intermediate option” between 40X12 and 65X13 and is used mainly for the manufacture of kitchen knives.

COMPONENTS OF STEEL ALLOYS

To put it simply, steel is an alloy of iron and carbon. If there is too much carbon, the result is cast iron. If there is too little, then it is called tin. Everything in between can be called steel. Her Various types are determined not only and not so much by the proportions of iron and carbon, but by alloying with various additives and impurities that give the steel different properties. Listed below in alphabetical order are the types of steel alloys that contain the following main components:

Carbon: Present in all types of steels as the main element that imparts hardness and rigidity. Most often we expect a carbon content of more than 0.5% from steel (these are so-called high-carbon steels)

Chromium: gives the alloy wear resistance, hardenability, and, most importantly, corrosion resistance. Steel containing at least 13% chromium is usually called “stainless”. Although, despite this name, any steel can corrode if it is not properly cared for.

Manganese: important element alloy, gives the metal a grainy structure, and contributes to the strength of the blade, as well as rigidity and wear resistance. It is used to improve steel during the rolling and forging process (so-called “deoxidized steel”). Present in all knife steel alloys except types A-2, L-6, and CPM 420V.

Molybdenum: a hard melting element, prevents the blade from becoming brittle and brittle, and provides resistance to heat. Present in many alloys. So-called “air-hardening” steels contain at least 1% molybdenum, which makes this type of hardening possible.

Nickel: Used for hardness and corrosion resistance as well as toughness of the alloy. Present in L-6 steels, as well as AUS-6 and AUS-8.

Silicon: Used to strengthen the blade. Just like manganese, it is used in blade forging

Tungsten: Gives the blade durability. When combined with chromium or molybdenum, tungsten makes steel "high-speed". This steel grade M-2 has the highest tungsten content. Also used in the manufacture of tank armor

Vanadium: Promotes wear resistance and strength. A hard-melting element of increased hardness, which is necessary in the manufacture of fine-grained steel. Many alloys contain vanadium, but the highest content is in the M-2, Vascowear, and CPM T440V and 420V grades (in descending order of vanadium content). BG-42 steel differs from ATS-34 steel mainly by the addition of vanadium.

CARBON STEEL ALLOYS (NON-STAINLESS STEEL)

Most often, knife blades made from this steel are forged. Stainless steel can also be forged (people like Sean McWilliams make forged "stainless steel"), but it is very difficult. We also add that carbon steel can be optionally hardened or tempered to give the blade hardness cutting edge and at the same time elasticity. Stainless steel cannot be easily processed to your liking. Of course, carbon steel corrodes much more quickly than stainless steel. It is also often slightly inferior to stainless steel in many respects. However, the carbon steel grades listed below can be very good, especially when properly hardened.

According to the designations of the AISI system, steels with numbers 10xx are carbon, and the remaining numbers are alloyed alloys. For example, the 50xx series of markings will be steels with chrome.

According to the SAE system, steels with letter indices (for example, A-2, W-2) are tool steels.

There is also an ASM classification, but it is much less common and used and will not be discussed here.

Most often, the last digits of the steel designation are close to its carbon content. So, in steel 1095, most likely, there is about 0.95% carbon, in steel 52100 - about one percent, in steel 5160 - about 0.6%.

O-1
A very popular type of steel among blacksmiths, it has a reputation for being “generous, forgiving.” Excellent steel that perfectly accepts and holds the bluing of the blade, and at the same time is very durable. However, it quickly rusts. O-1 steel is used in Randall knives, as does Mad Dog.

W-2
The steel is quite hard and holds an edge well, thanks to its 0.2% vanadium content. Most files are made from W-1 grade, which is the same as W-2 but without the vanadium content.

A series of numbers starting with "10" (1084, 1070, 1060, 1050, and so on)
Most grades starting with ten are created specifically for making knives, but 1095 steel is the most commonly used in knife blades. If we arrange the grades in order from 1095 to 1050, in general we can say that as the number decreases, the amount of carbon in the steel decreases, it holds the blade sharper worse and becomes more tough. Therefore, most often grades 1060 and 1050 are used for making swords. For knives, 1095 is considered the "standard" grade of carbon steel, not the most expensive and at the same time with good qualities. Also, this brand has sufficient rigidity and holds an edge very well, but it rusts easily. This is a simple grade of steel, containing, in addition to iron, one or two more elements - about 0.95 carbon and sometimes about 0.4% manganese. Various kabars often use the 1095 grade in a blackened finish.

Carbon V
This is a brand of steel owned by Cold Steel. It is not limited to one specific steel, but refers to all similar types of alloys used by this company. The marking has additional indices to distinguish a specific brand of alloy. In terms of properties, Carbon-V is a cross between O-1 and 1095, and at the same time rusts about the same as O-1. There are rumors that Carbon-V is actually O-1 (which is unlikely to be true) or simply 1095. Numerous metallurgical insiders insist that it is 0170-6. Some tests (“spark tests”) showed proximity to 50100-B. There's virtually no difference between 50100-Bi and 0170-6 (they're essentially the same steel), so it really looks like Carbon V could be considered the same.

0170-6/50100-B
There are different designations for the same grade of steel - 0170-6 (according to the classification of metallurgists) and 50100-B (according to the AISI classification). This is a good chrome vanadium steel alloy that is somewhat similar to O-1, but much less expensive. The late Blackjack made some knives in 0170-b, and Coldsteel Carbon-V may be the same grade of steel. 50100 is the same as 52100 steel with about a third of it chromium, and the "-B" prefix in the 50100-B marking indicates that this steel was made using vanadium and is a chrome-vanadium steel alloy.

A-2
It is an excellent self-hardening tool steel known for its toughness and edge retention. Self-hardening does not allow for additional hardening/tempering. Its outstanding strength makes it the most commonly used material for combat knives. Chris Reeve and Phil Hartsfield both use A-2, and Blackjack has produced some models in this grade of steel.

L-6
In general, this is a steel grade for band saws, very durable and holds an edge well. This, like O-1, is a very malleable steel for forging. It is one of the best steels for making knives, especially where strength is required.

M-2
The so-called "high-speed" steel retains its properties (and chemical composition) even at very high temperatures. high temperatures, and is therefore used in industry for cutting at ultra-high temperatures. It also holds an edge very well. Fairly strong steel, but not to the same extent as other grades described in this section; however, in any case, it is stronger than stainless steel and retains its cutting qualities much better, but at the same time it rusts easily. Benchmade began using M-2 steel in one of the AFCK options.

5160
This grade of steel is very popular among blacksmiths, especially now, and belongs to the class of professional high-quality steels. Essentially, it is a simple spring steel with the addition of chromium for better hardenability. Holds an edge well, but is known mainly for its outstanding toughness (like L-6). It is often used to make swords due to its strength, and is also a material for making particularly hard knives.

52100
This is a ball bearing grade of steel, and is also often used for forging. Similar to 5160 (but contains about one percent carbon, while 5160 is about 0.6%), but holds an edge better. However, it is not as strong as 5160, and is more often used for making hunting knives, as well as other knives that should be slightly less durable than those made from 5160 steel, in favor of better preservation blade sharpness.

D-2
D-2 steel is sometimes called "semi-stainless". It contains about 12% chromium, which is quite a bit short of the parameters of stainless steel. This is the most corrosion-resistant of all carbon steels, and at the same time holds the edge of the blade perfectly sharp. But it is less durable than other steels in this section, and at the same time cannot be fully polished. It is used by Bob Dozier.

Vascowear
A very rare grade of steel with a high vanadium content. Too difficult to process, but very wear-resistant brand. Almost never found in production.

"STAINLESS STEEL

Remember that any steel can rust. But the so-called “stainless” steels, due to the addition of at least 13% chromium, have significant resistance to corrosion. It should be noted that one percentage of chromium is not yet enough to recognize the steel as belonging to the category of “stainless”. The knife industry's de facto standard is 13% chromium, but the ASM Metals Guide says "greater than 10%" is sufficient; other sources set their own quantitative boundaries. Let us add that alloying elements are strongly influenced by chromium content; a lower proportion of chromium with properly selected other impurities can give the same "stainless steel" effect.

420
The lower carbon content (less than half a percent) than 440 grades makes this steel too soft and does not hold an edge well. Due to its high corrosion resistance, it is often used to make knives for submariners. Often used for very inexpensive knives; except for use in salt water conditions, too soft to make a functional blade. It is used to make cheap knives made in Southeast Asia. Also, it (the 420er variety) is used by European and American manufacturers (for example, Magnum) in a low price category. (Ann's note: there is nothing worse than a serrated Magnum whose blade is made of 420er, because these same additives that give the er index cannot compensate for the low carbon content - the steel is still soft!)

440 A - 440 B - 440C
The carbon content (and hardness accordingly) of this type of stainless steel increases from A (0.75%) to B (0.9%) to C (up to 1.2%). 440C steel is an excellent high-tech stainless steel, usually with a hardness of 56-58. All three types of 440 steel resist corrosion well, with 440A the best and 440C the least of the three. SOG Seal 2000 knives use 440A steel, Randell uses 440B steel for their stainless knives. Grade 440C is widespread and is generally recognized as the second main stainless steel for blades (ATS-34 is still considered the first main). If your knife is marked "440", it is most likely the least expensive 440A steel - if the manufacturer used the more expensive 440C, they will certainly indicate this. The general feeling is that 440A steel (and similar steel) is good enough for everyday use, especially when it is properly hardened (there are many good reviews about SOG's hardening of 440A steel). The 440B version can be called an intermediate option, and the 440C steel is the best of the three.

425M - 12C27
Both brands became very similar to 440A. 425M (about half a percent carbon) is used by Buck in the manufacture of knives; steel 12C27 (about 0.6% carbon) is considered traditional Scandinavian and is used for the manufacture of Finnish pukko knives, as well as Norwegian knives.

AUS-6 - AUS-8 - AUS-10 (6A 8A 10A)
These are Japanese stainless steel grades comparable to 440A (AUS-6 steel, 0.65% carbon) and 440B (AUS-8, 0.75% carbon), as well as 440C (AUS-10, 1.1% carbon). carbon). AUS-6 steel is used by Al Mar; Cold Steel uses AUS-8, which has made this grade quite popular. Although the Cold Steel hardening of this steel does not hold an edge as well as ATS-34, it is a little softer and perhaps a little stronger. AUS-10 contains almost as much carbon as 440C, but slightly less chromium, so it resists corrosion a little less but is perhaps a little harder. All three of these types of steel contain an admixture of vanadium (which is absent in the entire 440 series), which adds wear resistance to the metal.

GIN-1(also called G-2)
Steel having slightly less carbon and molybdenum, but slightly more chromium than ATS-34, and is used well-known company Spyderco. Just very good stainless steel.

ATS-34 - 154-CM
Currently it is the most high-tech steel. 154-CM is the marking of a genuine American version of steel, which is quite for a long time was not produced and is not currently in use, although there is now news that this steel may be used again. ATS-34 steel is a development by Hitachi, which is too similar to 154-CM steel. This is steel of the highest quality, with a normal hardness of about 60 units, holds an edge very well and is quite strong, despite such hardness. Doesn't resist corrosion as well as 400 grade steel. Many traditional manufacturers use TS-34 steel, such as Spyderco (in their high-end knives) and Benchmade.

ATS-55
This steel is very similar to ATS-34, but without the molybdenum content and with the addition of some other additives. Not much is known about this steel, but it appears to have the same edge retention ability as ATS-34, but is harder. Since molybdenum is an expensive substance used for "high-speed" blades, and knives do not always need such properties, replacing molybdenum will hopefully greatly reduce the cost of steel while maintaining the properties of ATS-34. This steel is often used in Spyderco knives.

BG-42
Bob Loveless introduced this grade of steel as magnetized reversal ATS-34. The BG-42 is something similar to the ATS-34, with two main differences. There is twice as much magnesium, and 1.2% vanadium (which is not present at all in ATS-34), thanks to which the steel can hold an edge even better than ATS-34. Chris Reeves has switched to using BG-42 with ATS-34 in his Sebenzas knives.

CPM T440V - CPM T420V
These two steels hold an edge excellently (ATS-34 is better), but are difficult to sharpen the first time. Both steels have a high vanadium content. Spyderco makes at least one model from CPM T440V. Traditional knife maker Sean McWilliams is considered one of the fans of the 440V brand, which he forges himself. Depending on the hardening, expect more work to sharpen these blades, but don't expect the same durability as the ATS-34. The 420V option is a CPM steel similar to 440V, with less chromium and twice the vanadium, more wear resistant and possibly stronger than 440V.

400th-hundredth series stainless steels
Cold Steel, before using AUS-8, marketed many of its products under the "400 Series Stainless" label. Other knife manufacturers also sometimes use this term. In fact, this term usually hides inexpensive 440A steel, although nothing restricts the company from using any other 4xx grade steel, for example, 420 or 425M, and calling it “400-hundredth series steel.”

Your EDC knife is only as good as the steel it's made from. When the knife steel is of high quality, the knife will be sharp, hold an edge well and will not break easily. But if the quality of the steel leaves much to be desired, then such knives become dull quickly and break at the most inopportune moment.

Considering that there is a huge number knife steels, each of which has its own advantages and disadvantages, it becomes much more difficult to choose a suitable knife, which requires a more detailed study of the issue. Therefore, we will talk about several of the most popular materials that are most often used in production. knives for EDC.

What should you pay attention to first in a knife?

• Hardness and durability. Or rather, the balance of these two qualities. You don't want a blade that can bend under load, nor do you want a material that can lose some of its properties over time.
• Sharpness and ability to hold an edge. The knife must be sharp and must remain sharp as long as possible. And at the same time you should be able to sharpen it. That is, again, a balance of two qualities. Which is largely determined by the amount of carbon in the steel.
• Corrosion resistance. Knives made from ordinary steel require special care and maintenance. The situation is much easier with stainless steel products, but they too can rust if they do not receive proper attention. Elements such as chromium and vanadium reduce the rate of rusting knife steel, so pay attention to this.

There are a huge number of different names of materials, depending solely on the manufacturer. As a rule, the name of the steel partially reflects its composition, making it easier to navigate. But this does not always happen. And if the manufacturer is silent about the name of the material, then this is definitely a reason to change your mind about buying this tool.

And now 10 most effective examples good knife steel.

1. 1095 carbon steel

1095 carbon steel is a typical example of regular steel with a carbon content of 0.95 percent. This allows you to get a rigid blade that holds the cutting edge perfectly. But it rusts without proper care. So pay special attention to lubrication and storage conditions. In addition, knives made from 1095 steel are usually thick, since this is the only way to avoid excessive fragility of the blade.

2. D2 tool steel

This material is used to make large industrial tools used for cutting and stamping softer steel products. Therefore, D2 tool steel is characterized by increased strength and wear resistance. And much less prone to rust. But such heavy and durable knives are extremely difficult to sharpen without special equipment.

3.420HC

This little old fashioned high carbon stainless steel knife steel, from which classic hunting and gentleman's knives were made. 420HC isn't as durable as some of the other materials on our list, but it's great for heavy-duty daily use. Moreover, such knives are extremely easy to sharpen. And almost on the unpolished bottom of a ceramic plate.

4. Sandvik 12C27 / Sandvik 14C18N

Knife steel with an average carbon content (0.6 percent), which also contains a large admixture of chromium. Blades made of this material are characterized by increased wear resistance and rust resistance. Due to its relatively low carbon content, Sandvik 12C27 can have sharpness issues, but proper machining and the right tools can solve this. And Sandvik 14C18N is simply different big amount carbon, so it holds an edge a little better.

5.8Cr13MoV

One of the most common options, as it provides fairly high performance at a relatively low price. The name 8Cr13MoV reflects the composition - 0.8 percent carbon and 13 percent chromium. This is universal knife steel, ideal for budget knives. Holds an edge well, is relatively durable, and does not rust. There are other variations, but due to the smaller amount of carbon, they are less able to remain sharp.

6. 440С

It's stainless knife steel with a particularly strong crystal structure and high chromium content. In principle, 440C steel has the same amount of carbon as 1095 steel, but the higher chromium content makes it resistant to corrosion. And since this is alloy steel, it is less brittle than 1095, and its wear resistance will be higher. Therefore it is great for folding knives, not distinguished by massiveness and dimensions.

7. AUS-8

Its properties are almost identical to 440C stainless steel, but it contains much more vanadium in its composition. The material itself is beautiful, but the quality of the knives largely depends on the quality of forging and heat treatment. If you are purchasing a knife made from AUS-8 steel, make sure that the manufacturer understands the topic. Such knives are both easy to sharpen and dull quite quickly, so renew the cutting edge regularly to avoid problems.

8. 154CM

Further development of the 440C idea. By adding molybdenum, it was possible to achieve even greater strength and edge retention efficiency than other types of stainless steel. Such knives are even quite easy to sharpen yourself, which makes 154CM knife steel an almost ideal choice as a material for EDC knife.

9.VG-10

VG-10 - high quality knife steel with a high carbon content, which is usually used for the most expensive kitchen knives. And if we add to this excellent resistance to rust... In short, this is a rather expensive material, but it is worth the money.

10. CPM-S30V / CPM-S35VN

This steel, despite its highest quality, is extremely difficult to produce due to the use of vanadium carbides. But it’s worth it - the CPM-S30V and CPM-S35VN steels are able to hold an edge like no other. That’s why they are used most often in the most expensive and high-quality knives.

Each steel has its own set of characteristics that may be suitable for a particular application. Thanks to professional skills steel manufacturers, the finished product will combine quality and optimal properties.

But it will not be possible to achieve very good performance in all directions at once, and therefore it is necessary to sacrifice something. For example, soft iron will become dull very quickly, but sharpening such a blade is not too difficult.

Harder materials may be susceptible to chipping. In a situation where the alloy has a complex chemical composition, its production will be labor-intensive, and therefore the cost of the product will become higher. All this suggests that it is impossible to choose the ideal steel for a knife; there is no material that will meet all the necessary criteria. And the one that comes close to meeting all the requirements will be much more expensive in terms of production.

Manufacturers

The material chosen to make the knife will determine how often it will become dull, how difficult it will be to sharpen, and how much bending resistance it will have. Equally important is how easily the blade can break. But not everything will depend on the grade of steel for the knife. There are several basic characteristics, such as the ability to bend, softness, the ability to become dull, and break, and they depend on the heat treatment of the product.

Here are some of them:

• Swiss Victorinox and Wenger;
• Brazilian tramontina;
• German Magnum and Becker;
• Australian Fortuna. American SOG and Buck;
• Chinese manufacturers. There are a lot of them today, and therefore there is no point in listing the entire list.

Absolutely all manufacturers will develop own processing technologies and steel production, thanks to which high quality indicators are achieved.

Many people believe that the sharper the blade, the better it is. But this is an erroneous reasoning. It is much more important to look at wear resistance and compare brands of knives. Wear resistance will directly depend on the amount of carbon contained in the material.

In ordinary carbon steel, maximum hardness is observed when there is 0.7% carbon in it. If the percentage is increased, then better wear resistance can be achieved.

Alloying Additives

Thanks to the application of experience, as well as scientific methods, metallurgy produces alloys that meet necessary requirements market. To increase the durability of the material, you can add some alloying additives:

• chromium;
• manganese;
• nickel;
• silicon;
• molybdenum;
• vanadium;
• tungsten.

Improving quality

Due to the addition of other elements, alloy steel will become more wear-resistant and stronger than regular carbon steel. But you need to understand that introducing the above elements will make sense up to a certain point. If the concentration is exceeded, the steel will lose its original properties. Such experiments are carried out by experienced metallurgists, but a beginner should not do this so as not to damage the metal.

A very good addition is molybdenum. If you add this component to alloy steel, you can increase strength and toughness at the same time. Great examples are Japanese blades, which are known for their performance. Their molybdenum content is 8%.

Tungsten, vanadium and chromium can improve the strength of the material, but at the same time, all these additives increase brittleness. Alloying with chromium can give the material resistance to corrosion, as well as increased cutting properties. But you need to understand that if you add such improvements, then the resistance to fracture will disappear.

Many craftsmen argue about which knife steel is better and most suitable for its manufacture. Some experts say that 440C stainless steel is the best and suitable option. The properties of this metal include the ability not to become dull for a long time. This material may be inferior in elasticity to alloys such as 154 S.M. Comparisons are also usually made with brands such as BG-42, AT S-34. They do not contain much chromium, but molybdenum contains up to 4%. Such brands are called ball-bearing stainless steel. This is because their wear-resistant characteristics make them stand out among other materials.

D2 steel is also considered to be of high quality. Manufacturers from the USA really like the characteristics. Taken together, it is an excellent knife steel.

There are many knife steels. The comparison is made based on known characteristics.

Characteristics of steel grades

A knife is a tool that all people use absolutely every day. Kitchen, travel, hike - nowhere modern man can't do without a good blade. This is one of the oldest inventions that has passed through the centuries without changing much in its form. But over time, production materials changed; such tools were made from a variety of alloys. It is necessary to look at the most famous and popular steel grades, as well as their characteristics. After this, you can understand which brand is most suitable for making knives.

1. Brand 40Х13. If you study the most famous models domestic knives for the kitchen and analyze what kind of steel is used in them, you can understand that it is 40X13. This material will be ideal for kitchen use thanks to good sharpening properties, as well as immunity to rust. Material 420, which was discussed above, is a foreign analogue of this metal. This brand can be used to make not only kitchen knives. Many surgical instruments are also made of medical steel (this is a fairly well-known name for such a material).
2. Brand 65X13. What kind of steel can be used to make very quality knives, and therefore they are often used for many Russian products. The blade will never rust. And all because this material has very good anti-corrosion characteristics. Service life - decades.
3. Brand 50X14 MF. IN modern times this variety has become very popular in the production of cutting tools. The characteristics are very similar to the previous version, but have several shortcomings. Very often such an alloy is used to make surgical instruments, as well as high-quality household, industrial and even combat knives. If you carry out the correct heat treatment, you can get very durable products.
4. 95Х18. Stainless steel, which has several processing requirements. If you follow all the nuances during manufacturing, you get a flexible and durable knife. Such blades will not become dull for a long time. But perhaps corrosion will appear there if the blade is exposed to moisture for a long time.
5. 65 G. This is spring steel. Anyone who once wanted to make a knife with their own hands knows about this material, since it is very popular in discussions in various forums. Kitchen utensils are very rarely made from such an alloy, since steel is susceptible to corrosion. But they are trying to solve this problem by adding a noble coating.
6. 420 . This brand is the most affordable and most widespread in the world. That is why Chinese manufacturers often use it. This is stainless steel. If you achieve the right heat treatment, you can achieve amazing performance. That is why foreign manufacturers often use this brand. This variety indicates that the chemical composition is not main characteristic. The service life of such material is very long, even despite its low cost.
7. 420NS. A very famous high carbon steel from which knives are made. Many famous brands They choose this kind of steel because it is well processed and has anti-corrosion properties. The blades will very rarely become dull. But to sharpen them, you need to put in a lot of effort.
8. M390. The brand has high cutting properties. Very often used for making blades. This material is still actively used for surgical instruments, which have significant requirements. Due to the addition of chromium, this steel is not susceptible to corrosion. It should also be noted that M390 is used not only to create knives, but also for the manufacture of production devices and machines.
9. 440. There are several varieties, which are designated "A" "B" and "C". Particular attention should be paid to the 440C brand, which is very high-tech. Each variety has its own carbon content: 0.75, 0.90 and 1.20%, respectively.
10. A.U.S. This is a Japanese variety of alloy 440. As in the previous version, there are varieties that differ in carbon content.
11. X12MF. It has very high wear resistance and strength. Knives will become rusty over time, so it is better not to use them in the kitchen. Steel has significant cutting properties and does not lose its sharpness for a long time. Knives are often used by hunters who choose a very high-quality tool.
12. ZPD-189. The Japanese are very fond of this material, because it combines viscosity, high strength, and hardness. The Japanese use this steel to make their best knives. The price of the product will be quite high. That is why there are very few knives made of such steel on the domestic market.
13. S30V. This material was first produced by Dick Barber and Chris Reeve. Vanadium carbide is used in production. Thanks to this you can achieve great strength. A similar development is used by many modern manufacturers.
14. H-1. Very famous brand, which is used to make knives. They can even be used in the sea, where there is constant exposure to salt water. Very difficult to process. Knives from this material are made for sailors.
15. AT S-34 and 154. Very high-tech materials. Steel 154 is an American development, has high characteristics and an equally high price. A T S -34 was developed by Hitachi. These materials have leading positions throughout the world.

Damascus steel

Every professional will say that the best steel for a knife today is Damascus or damask steel. Most people have heard these names. And all because these alloys have become known since ancient times, even then they showed their wonderful qualities for blades.

Even many adventure films mention such materials, and therefore they can be considered the most famous around the world.

All the masters said that best knives are made of Damascus steel. The quality of a damask steel blade will depend on the professional qualities of the manufacturer, as well as proper heat treatment and grinding. If we compare these two types of material, it is necessary to note the superiority of the first in terms of strength. But in cutting qualities they are equal.

Damask blades

For a long time, the secret of damask steel was lost, and was found only in 1841 by a Russian metallurgist named Anosov. It was from that moment that it was possible to revive the production of the strongest weapons in factories. Even in our time, such blades are called the best. During the Soviet era, high-quality knives were no longer made in our country. All products were of very poor quality and could not meet the requirements of hunters.

And only folk craftsmen could make good blades. All lovers of high-quality blades turned to them for production.

We can say that for specific purposes it is necessary to choose a certain type of material. Damascus steel is the best option, ideal for making blades and knives, but not everyone has the financial means to purchase such material, and therefore you need to select a product that will satisfy both quality and price. To do this, just study the rating of alloys.

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I dug and dug and dug out. In general, I found an interesting article, in my opinion. I think it will be in place here. Because there was no such review. If you missed something and this has already happened, well...either mate it or tear it down. :)

Types and grades of popular steels

I Types and grades of popular steels

Production and art knife making It is constantly evolving and bringing its own adjustments to our lives. You can no longer surprise anyone with a stainless steel knife. At that time, as a little hooligan, I could not imagine a knife that would not rust from cutting an apple. But life goes on, science develops, and some types and grades of steel on knives are replaced by others. Depending on the purpose, complexity of production and pricing policy steel manufacturer can be divided into three type with reference to the price of knives made from them:

Inexpensive become, popular steel, and premium steels, used mainly for top grade and limited versions of manufactured knives.

Here I must make a reservation for sophisticated readers, who will certainly be ready to start an argument with me regarding the pricing of specific grades of steel. I divided the types of materials very conditionally to indicate certain price limits for knives, and are rather informative in nature for the convenience of guiding the inexperienced buyer.

Before we begin a review of the steels themselves, it is necessary to understand the chemical composition and the influence of individual elements on physical characteristics.

Carbon(C) is the most important element in steel, it increases its strength, without sufficient carbon it is very difficult to obtain suitable hardness.

Chromium ( Cr) – gives the alloy increased anti-corrosion properties, chromium carbides increase wear resistance and hardenability. Excessive chromium content in the alloy increases its brittleness. Contained in stainless steel of any grade.

Manganese(Mn) – its content has a positive effect on the grain structure of the alloy and also contributes to better hardenability. Increases wear resistance and strength. Contained in almost all modern steel grades.

Molybdenum(Mo) – forms carbides that prevent steel from becoming brittle and allows it to maintain strength at high temperatures. Also increases corrosion resistance, strength, hardness, hardenability, impact strength and promotes better machinability,

Nickel(Ni) – increases strength, toughness and corrosion resistance.

Silicon(Si) – increases the strength and wear resistance of steel. Like manganese, it makes steel more stable and reliable.

Vanadium(V) – forms the structure of carbides in such a way as to increase wear resistance, survivability and hardenability.

They may also include nitrogen(N), niobium(N), tungsten(W) and sulfur(S)

TO inexpensive steels include the following stamps:

420 Low carbon content (less than half a percent) makes this steel too soft and does not hold an edge well. Due to its high corrosion resistance, it is often used in the manufacture of knives for submariners. Often used for very inexpensive knives; except for use in salt water conditions, too soft to make a functional blade. Almost all Chinese “noname” knives are made from it, which has brought it notoriety. Indeed, in the “oriental” version it is a low-quality material, with characteristics closer to our “kitchen” 40X12. In the “Western” version, 420 steel is considered a normal inexpensive knife material. Spanish knives made of 420 steel are also very soft, almost like Chinese ones. But Swiss (“Victorinox”, “Wenger”) and Austrian (“Fortuna”), as well as some other knives from good manufacturers made of 420 steel are distinguished by greater hardness and neat execution. Particularly noteworthy is the American quality of knives made from 420 steel. Along with almost souvenir products from United Cuttlery, SOG and Buck make excellent knives from 420 steel with a blade hardness of up to 57 HRc, and at the same time the blade is often quite thin and elastic. This once again confirms the position that high-quality hardening and processing is often more important than the grade (chemical composition) of steel. Knives made from 420 steel are not always marked accordingly. If there is no inscription on a knife from an unknown manufacturer or it simply says “Inox”, “Stainless”, “Stainless Steel”, “Rostfrei” (actually the word “stainless steel” in various languages), “Super-steel” and so on, then most likely it is namely 420 steel with all the ensuing consequences.

420HC(High Carbone – “high-carbon”) One of the popular alloys used for mass production of knives in last years. Many famous manufacturers They prefer this steel because of its low cost, ease of processing, strength sufficient for an average knife and good anti-corrosion survivability. 420HC steel holds a cutting edge well, but requires sharpening from time to time; it is inferior in this regard to higher-class steels; a knife made from it is easy to resharpen.

420J2 Japanese steel, which has been used for a long time in the production of knives by various companies. Due to its availability, ease of processing and significant distribution, knife manufacturers use it both independently and in composite alloys, where 420J2 acts as a lining, enclosing the harder steel inside.

440A - 440B - 440C The carbon content (and hardness accordingly) of this type of stainless steel increases from A (0.75%) to B (0.9%) to C (up to 1.2%).

All three types of 440 steel resist corrosion well, with 440A the best and 440C the least of the three. SOG Seal 2000 knives use 440A steel, Randell uses 440B steel for their stainless knives. The 440C brand is ubiquitous as it is the best of all three! If your knife is marked "440", it is most likely the least expensive 440A steel - if the manufacturer used the more expensive 440C, they will certainly indicate this. The general feeling is that 440A steel (and similar steel) is good enough for everyday use, especially when it is properly hardened (there are many good reviews about the hardening of 440A steel by SOG). The 440B version can be called an intermediate option, and the 440C steel is the hardest of the 440s.

12С27(composition: C – 0.6%, Mn – 0.35%, Cr – 14.0%.) It is considered traditional Scandinavian and is used for the manufacture of Finnish “puukko” knives, Swedish “Mora Of Sweden” knives, as well as Norwegian knives . It is also traditionally known for its “pure composition” - i.e. the absence of any foreign impurities - sulfur and phosphorus.

Sandvik14C28N Medium-carbon, high-chromium stainless steel with the addition of molybdenum, phosphorus, silicon and sulfur, which has exceptional corrosion resistance, excellent strength and wear resistance. Quite common in the production of Swedish knives “Mora Of Sweden”.

1095 Used most often for non-folding knives (fixed ones). If we arrange the grades in order from 1095 to 1050, in general we can say that as the number decreases, the amount of carbon in the steel decreases, it holds the blade sharper worse and becomes more tough. Therefore, most often grades 1060 and 1050 are used for making swords. For knives, 1095 is considered the “standard” grade of carbon steel, not the most expensive and yet with good qualities. Also, this brand has sufficient rigidity and holds an edge very well, but it rusts easily. This is a simple grade of steel, containing, in addition to iron, one or two more elements - about 0.95 carbon and sometimes about 0.4% manganese.

9Cr13CoMoV Chinese-made stainless steel with a high cobalt content added to produce a more durable cutting edge. It has high corrosion resistance at a low price. High-speed steels alloyed with vanadium and cobalt have improved cutting properties. Cobalt increases heat resistance, magnetic properties, and increases impact resistance. The more cobalt in the alloy, the higher the bending strength and the better mechanical properties, but with a large amount of it, the hardness and wear resistance of the alloy decreases. Of those used in knives, VG-10 and N690 steels contain cobalt in an amount of about 1.5%.

8Cr13MoV Chinese steel, typical of Spyderco's Byrd line of knives. This is a steel with a fairly high content of carbon, chromium, vanadium and molybdenum; it holds an edge well and at the same time is easy to sharpen.

8Cr14MoV Chinese steel, similar to the previous one, including chemical composition. The presence of a greater amount of chromium in it than in 8Cr13MoV allows it to combine the same cutting and strength qualities with improved anti-corrosion protection.

TO popular steels, middle price category, include the following stamps:

3Cr13 Chinese stainless steel, which is a modified 440A steel, hardened to a hardness of approximately 57 HRC. Due to the increased carbon content, its cutting properties are superior to 420J2, but inferior to 420NS. It is used on mid-price knives from different manufacturers, however, quite rarely.

AUS-6 - AUS-8 - AUS-10 Japanese stainless steels are roughly comparable to 440A (AUS-6.65% carbon), 440B (AUS-8.75% carbon) and 440C (AUS-10, 1.1% carbon) respectively. The widespread use of AUS-8 steel has made it very popular and, although it does not hold the strength of ATS-34, many note its outstanding wear resistance. Also, some manufacturers label AUS-8 as AUS-8A, but there are no real differences. AUS-10 steel has a slightly higher carbon content, but contains less chromium, so it is slightly less corrosion-resistant, but harder. All of these steels contain up to a quarter percent of vanadium, which increases wear resistance. The composition of the most popular AUS-8 is as follows: C=0.75%, Mn=0.5%, Mo=0.2%, Cr=14%, Ni=0.5%; Si=1%, V=0.2%

95Х18 Domestic stainless steel is not bad, but there is a silver lining - it is quite capricious in hardening and processing. With proper heat treatment, it has high hardness, good flexibility and sufficient strength. A knife made of this material is not as easy to sharpen as a regular kitchen knife, but the blade will keep its edge well. With prolonged contact with moisture, and especially with salt, corrosion can occur. With all this, it is one of the best domestically produced steels, with which both large manufacturers and respected private craftsmen work. The imported analogue is steel 440C. Composition: C=1%; Cr=18%; Mn≤0.8%; Si≤0.8%; S≤0.025%; P≤0.03%

4116 High quality stainless steel, made in Germany at Thyssen Krupp. This steel is used in industries with high hygienic requirements(for the manufacture of medical equipment, this steel is great choice material 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 durability of the cutting edge in cutting tests exceeded that of blades made from 420 and 440 series stainless steels. 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. Composition: C=0.45-0.55% Si<1%, Mn<%1, P<0,04%, S<0,015% Cr=15%, V=0.1-02%, Mo=0.5-0.8%

1055 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.

SK5 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.

We are gradually approaching the steels used on more expensive knives and limited editions.

Premium (top) steels:

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 high-carbon steel, and pieces of bread on both sides - strips of lower-carbon steel. The cutting edge of the blade should be as hard as possible in order to hold an edge longer and cut and slash effectively, but if the entire blade were that hard, it could be damaged during combat or when working under lateral loads. To give the blade additional strength, flexibility and corrosion resistance, additional, “softer” steel linings are welded to it. Composition: C=0.95-1.05%; Cr=13-15%; Mo=0.2-0.4%; Ni=0.25%. Typically hardened to 58 - 61 HRC.

VG-10 It was specially developed by Takefu Special Steel Co., Ltd. (Japan) for the needs of the knife industry. Used in the production of knives of such Japanese brands as “Tojiro”, “Kasumi”, “Mcusta”, as well as in the production of some models of non-Japanese brands “Spyderco”, “Cold Steel”, “Camillus”, “FALLKNIVEN”, “Browning” . But blades for them, and even entire knives, as a rule, are made in Japan. The toughness of this steel is sufficient to maintain a cutting edge even when hardened to a hardness of 60-63 Rc. Composition: C=0.95-1.05%; Cr=14.5-15.5%; Co=1.3-1.5%; Mn=0.5%; Mo=0.9-1.2%.

A-2(AISI Type A2, UNS T30102 American tool steel for rolls, dies and punches, used in the manufacture of blades. Non-toxic, non-magnetic, non-hardening, corrosion resistant steel. Easily weldable and does not become brittle. Composition: C = 1%, Mn=0.8%, Si=0.3%, Cr=5.25%, Mo=1.1%, V=0.2%.

ATS-34 and 154CM Some of the most modern high-tech stainless steels. 154CM is the original American steel; its outstanding performance makes it also quite expensive; it is not used in every knife. ATS-34 is a product of the Japanese corporation Hitachi and its performance is very close to 154CM. Steel of these grades is usually hardened to 60 HRc and at this hardness behaves stably, maintaining high rigidity, however, they are not as resistant to rust as steels of the 440 series. These steels can rightfully be considered one of the best today. Composition: C=1.05%, Cr=14%, Mn=0.5%, Mo=4%, Si=0.3%

S60V(440V) and S90V(420V) These two steels hold an edge perfectly (better than ATS-34). Both steels have a high vanadium content, making them incredibly wear-resistant, but their blades are difficult to sharpen. Spyderco produced limited edition knives made from S60V steel. At the same time, they heated it to only 55-56 Rc, so that with sufficient hardness, the blade would be easier to sharpen. S90V is a CPM steel similar to S60V, with less chromium and twice the vanadium, more wear-resistant and stronger than S60V. Composition of S60V: C=2.15%, Cr=17%, Va=5.5%, Mn=0.4%, Mo=1%, Si=0.4%. S90V: C=2.3%, Cr=14%, Va=9%, Mn=0.4%, Mo=1%, Si=0.4%.

H-1 Stainless steel, typical for Spyderco knives. Due to its unusual chemical composition, it has increased corrosion resistance, including in the sea, where the amount of salt is increased. It also boasts high cutting performance and the ability to hold an edge for a long time. However, it is slightly softer than AUS8 or 154CM steels. Steel is quite difficult to process, so it is used relatively rarely, most often in the production of professional knives for yachtsmen, sailors, divers, etc. Composition: C=0.15%, Cr=14-16%, Mn=2%, Mo=0.5- 1.5%, Ni=6-8%, P=0.4%, Si=3-4.5%, S=0.03%. 3G Swedish always laminated (3-layer) powder steel of the latest generation, one of the best in its class. The high carbon content (1.4%) gives it the hardness and rigidity necessary for a “knife” alloy, and additional impurities contribute to high corrosion resistance, good impact strength and wear resistance. Developed and used by Fallkniven. Central core composition (SGPS steel): C=1.4%, Cr=15%, V=2%, Mn=0.4%, Mo=2.8%, Si=0.5%, P=0.03%, S=0.03%. The linings are usually made of VG2 steel, its composition is almost the same as that of the core, but the hardness is much lower.

S30V(full name: CPM S30V) is a stainless martensitic powder steel that was developed by Dick Barber in collaboration with renowned knife maker Chris Reeve. During the manufacture of this steel, vanadium carbides are formed, the properties of which give the steel greater strength than the use of chromium carbides. In addition, vanadium carbides make it possible to achieve a more refined steel grain. This steel quickly gained popularity and is currently widely used in the manufacture of knives by many companies. C=1.45%; Cr=14%; Mo=2%; V=4%

CTS-BD30P produced by Carpenter Inc. is equivalent to S30V - the gold standard of the powder steel industry. It is recommended to harden the CTS-BD30P to 58–61 units. according to the Rockwell scale. Despite its considerable hardness, the CTS-BD30P blade is easy to edit. The cutting edge of the blade made of CTS-BD30P steel in terms of wear resistance (that is, the ability to hold an edge) exceeds 440C by 45%, and 154 CM by 30%, which is confirmed by an independent examination carried out by CATRA. In terms of impact strength, CTS-BD30P steel is four times more fracture resistant than the well-known 440Ci steel and 3.5 times stronger than 154CM. According to users, the steel still differs from the standard S30V for the better. C=1.45%; Cr=14%; Mo=2%; V=4%

CPM D2 Modern tool steel, sometimes called "semi-stainless". It has a fairly high chromium content (12%), but its amount is still not enough to classify this steel as stainless. Despite this, in terms of “corrosion resistance” it is far superior to any carbon steel. It also has high strength, which allows you to maintain a cutting edge for a long time. M4 and D2 steels can both be called CPM, which means “powder powder”. Initially, they are “rolled” steels, but in the knife industry only powder is used to obtain a more uniform composition of the steel. Typical composition: C=1.45-1.65%; Si=0.1-0.4% Cr=11-12.5%; Mo=0.4-0.6%; V=0.15-0.3%.

ZPD-189 Japanese powder steel of the highest category. Developed by Hitachi Metals in 1996. It combines extremely high hardness, which currently has almost no analogues among other steel grades, is corrosion resistant, but at the same time, it is afraid of lateral loads on the edge, as it can chip. This steel is used by only a few companies on the best models of knives in their range; it also surpasses all analogues in cost. Composition: C=2.9-3%; Si=0.35%; Cr=19-20.5%; Mo=0.9-1%; 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.

CPM-125V One of the hardest and most wear-resistant stainless steels. Contains a lot of vanadium carbides. Essentially, this is the American answer to the Japanese ZDP-189, but is not as fragile and does not rust as much as the M4. It is very difficult to process, so very little is produced from it. 25-50% wear resistant than S90V. For milling, grinding and sharpening of this steel, special machines are used that consume a large amount of abrasive. Composition: C=3.30% Mn=5% Cr=14% Ni=0.4% V=12% Mo=2.5% W=0.5% Si=0.5%.

CPM M4 Special high-speed tool steel containing large amounts of vanadium. This steel proves to be stronger and more wear-resistant than M2 and M3 in applications requiring easy and fast cutting. CPM M4 also comes in several grades, such as steel containing a high carbon content, which makes it better hardenable during heat treatment, and steel with a high sulfur content for improved machinability. Like all CPM steels, CPM M4 is created by Crucible Materials Corporation using its proprietary Crucible Particle Metallurgy technology, which achieves uniformity, strength and good machinability compared to steels obtained from traditional metallurgy. Composition: C=1.42%; Cr=4%; Mo=5.25%; V=4%; W=5.5%; Mn=0.3-0.7%; S=0.06-0.22%. This steel is highly corrosive in a humid environment, so it requires careful maintenance, or the blade must have an anti-corrosion coating.

CTS-BD1 Steel made by Carpenter. Very similar in properties to the popular 154CM, ATS-34 and GIN-1. Not a powder. Chemical composition: C=0.9% Mn=0.6% Si=0.37% Cr=15.75% Mo=0.3%, V=0.1%. The high chromium content provides good hardness and rust resistance.

S35VN Full title CPM-S35VN Martensitic stainless steel produced by Crucible Inc., a recognized leader in powder metallurgy. This steel is 15-20% stronger than CPM-S30V steel, but can be machined better. CPM-S35VN is distinguished by the presence of niobium in its composition, which makes the steel stronger, more wear-resistant and capable of maintaining an edge longer than most chrome-containing alloys, such as 440C and D2. Like CPM-S30V it has excellent corrosion resistance. The best properties are achieved when hardened to a hardness of 58-61 HRc. Composition: C=1.4%, Cr=14%, V=3%, Mo=2%, Nb=0.5%.

CPM-S110V High-alloy martensitic stainless tool steel produced by Crucible Industries (USA). CPM-S110V contains fairly large amounts of vanadium and niobium, which increase the strength, wear resistance and corrosion resistance of the steel. Due to this composition, CPM-S110V steel has better corrosion resistance than 440C or CPM-S90V steel. Steel production technology provides a uniform distribution of carbon in CPM-S110V steel compared to other tool steels, which gives relatively good machinability and strength characteristics. Used for the production of parts and tools with increased wear resistance and corrosion resistance. 3% niobium was added to the steel composition: C=2.80% Co=2.50% Mo=2.25%; Cr=15.25%; Nb=3%; V=9%. Hardness from 58 to 61 HRc.

M390 If M390 steel is used to make a knife, the blade will definitely have increased corrosion resistance, since the steel contains a very high concentration of chromium. It is also worth noting that this steel is widely used in industry for the production of various drilling rigs and machines that perform the complex process of drilling hard materials. Blades made from this steel have ultra-high performance, excellent cutting ability and wear resistance due to its structure with a high concentration of vanadium and chromium carbides. The unique powder metallurgical manufacturing process promotes uniform distribution of carbide throughout the steel's remaining chemical balancing elements, making M390 steel very popular among users and knifemakers. M390 steel is used in surgical cutting instruments, scalpels, files, knives and devices that fundamentally require high performance and properties. Composition: C=1.9% Si=0.7% Mn=0.3% CR=20% Mo=1.10% V=4% W=0.6%.

CPM3V Powder steel developed by Crucible Materials Corporation is one of the strongest steels available. Crucible's CPM 3V steel is designed to provide the highest resistance to fracture and chipping among high-wear tool steels. The impact strength of CPM 3V is greater than A2, D2, Cru-Wear or CPM M4 and approaches the level of S7 and other impact steels. At the same time, it provides excellent wear resistance, high hardness and heat resistance. With a hardness of HRC 58-60, CPM 3V steel can replace tool steels where there are persistent problems with breakage and chipping. Composition: C– 0.83%, Mn– 0.39%, P– 0.17%, S– 0.005%, Si– 0.90%, Ni– 0.065%, Cr– 7.49%, V– 2 .61%, W-0.038%, Mo- 1.45%, Co- 0.045%, Cu- 0.053%. Hardness 60-61 HRc.

BG42 Bearing corrosion-resistant steel Lescalloy BG42 (AMS 5749), developed by the American company Timken Latrobe. Until recently, it was a popular material in the manufacture of knife blades of a number of designer and mass-produced models. It can be called without a doubt the best non-powder steel, but now it is becoming rare. Composition: C=1.15%, Mn=0.5%, Cr=4.5%, Si=0.3%, Mo=4%, V=1.2%. Hardness59-60HRc.

Cronidur 30 Highly nitrided, corrosion-resistant bearing steel developed by FAG (Germany). It is noted for its high plasticity. Composition: C=0.3%, N=0.42%, Cr=14.5%, Mo=1%, V=0.1%. Hardness 59-60 HRc.

Vanax This type of steel was originally produced by Bohler-Uddeholm for industrial needs, in conditions where there is a need to come into contact with an aggressive environment - salt water. Now such steel is used for the production of knives. Vanax is a low carbon, high nitrogen powder. There are two types of Vanax - 35 and 75. Vanax 75 has a very unusual composition: C=0.2%, N=4.2%, Si=0.3%, Mn=0.2%, Cr=21.2%, Mo=1.3%, V=9% . Nitrogen and vanadium form hard nitrides, which provide high stability and resistance to corrosion. Vanax is two and a half times stronger than 440C steel and will not rust at all.

Elmax is a universal stainless steel with a composition similar to M390: C=1.7% Si=0.8% Mn=0.3% CR=18% Mo=1.10% V=3%). This is one of the newest powder materials and has the best price-quality ratio. With a somewhat similar composition to S35VN and M390, it benefits in properties due to the many evenly distributed carbides. It practically does not rust (17-18% chromium) and is quite difficult to sharpen, but holds an edge very well. Currently used in Kershaw, Zero Tolerance and Microtech knives. According to Sal Glesser, this steel showed very good results in the Spyderco laboratory.

CTS-XHP Stainless steel made by Carpenter. It has a high content of carbon and chromium (composition: C=1.6% Cr=16% V=0.45% Mo=0.8% Ni=0.35% Mn=0.5% Si=0.4%). Very recently it began to be used in the knife industry, mainly on limited versions. The hardness is in the range of 62-64HRc, and in addition to hardness, it is distinguished by high wear resistance and good corrosion resistance. It is many times superior to S30V in durability, is at the level of D2 or ZDP-189 in hardness, but does not have the negative characteristics of the latter.

CTS-204P The steel is also made by Carpenter, as indicated by the CTS prefix. Has a much higher carbon and vanadium content than CTS-XHP (composition: C=2.2% Cr=13% V=9% Mo=1.3% Mn=0.5% Si=0.3%), which should theoretically make this a better steel, but is practically at approximately the same level in real tests. Both CTS-XHP and CTS-204P steels are among the best available today, but the prices for knives made from these steels are quite high.

Hitachi Blue Super Steel(Aogami Super Steel) 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% .

An important aspect in the manufacture of a knife blade is the heat treatment of the steel. Correct heat treatment, as written above, can impart sufficient hardness to inexpensive 420 steel and bring it to a higher level and, conversely, turn expensive premium steel into plasticine, which will quickly become dull when cutting vegetables into salad.

Materials taken from the site: http://x-gear.com.ua/pages/nozhevie-stali/

A knife for hunting is an absolutely irreplaceable thing. Butchering a shot carcass, walking through dense bushes or cutting small branches - all these are tasks that cannot be done with an ordinary penknife. At the same time, choosing the right tool is quite difficult, especially for a beginner in this business. Avid hunters say that the best knives come only with experience.

Varieties

Blades in hunting are divided according to their purpose. There are quite a few of them, since the operations they must perform are different.

In general, all types can be divided into two large categories:

1. General use, needed to finish off an animal. They have a straight blade without any grooves, firmly built into a simple handle equipped with a stop.
2. A hunting knife designed for a specific function, for example, specifically for skinning or separating meat from bones, butchering an animal.

Hunting knives can also be divided according to the type of blade:

• the top edge is straight;
• drop point - a sharp hunting knife in which the upper edge is rounded from the middle to the tip, with the tip located in the center of the blade;
• at trailing-point, the upper edge, on the contrary, rises, and the tip is located at the top of the blade;
• in clip-point there is a smooth upper edge, which sharply rounds below the tip;
• the skinner has a straight spine combined with curved cutting edges;
• a blade resembling a dagger in which both sides are sharp and symmetrical.

Also, hunter's knives can vary in length, weight, balance, and so on. Here it is worth considering specific models.

Advantages and disadvantages

It is worth understanding that the ideal knife is a non-existent concept. There is no universal option, since it cannot be completely tailored to all the hunter’s needs. However, you can choose an individual, optimal option. Such a blade will perform the main functions and, if necessary, it will be possible to perform auxiliary ones.

Each specific hunting knife has advantages and disadvantages. If it is convenient to finish off prey with a sharp long blade with protection, then it will be inconvenient for them to carry out small and lengthy work on cutting up the carcass. The narrower the specificity, the less suitable the product is for other work.

If everything is quite transparent with finishing, the names of knives intended for cutting are usually divided into the following types:

• The classic version has 12-13 centimeters, its blade width is 3-3.5, and its weight ranges from 120 to 180 grams. This is a lightweight and convenient option for long and painstaking cutting with excellent balance, which makes work easier.
• A large product from 13 to 17 centimeters will be useful for chopping blows and careless cutting; it will be difficult for them to carry out delicate work. Weighs from 180 grams, is quite heavy and clumsy, but quite durable.
• The folding model can be used for short cutting, but does not have balance, so you won’t be able to work with it for a long time.

As for the advantages over kitchen and other format products, then:

• The variety of models will allow you to find the best blade for a specific situation or activity. There is no need to adapt, you just need to select the product according to the purpose of use.
• These are practical and durable blades that are needed specifically for work, and not to show off to friends, although this is also possible if you buy a collectible model, but the most beautiful knife is usually far from practical.
• Comfortable handle, made to be easy to hold in your hand, not slip, and protect your hand from cuts.

Hunting knives also have disadvantages:

• The best, really high-quality blades are expensive. Sometimes, it is even prohibitively expensive, and this is in the context of the fact that it is desirable to have several of them - for different purposes.
• Without knowing the nuances, it is difficult to choose the right, suitable blade.
• They often require careful care, as do all expensive and good things.

A correctly chosen tool will have no drawbacks (except perhaps except for the price), so it’s worth understanding the topic very carefully and spending your money really usefully. The most beautiful knife is not always the best.

How to choose the best

The best knife for hunting is the one that is convenient and easy for a particular person to work with. To put it simply, it is different for everyone. In some ways, this is a matter of habit, in some ways it is a conscious choice, but in any case, you need to adhere to several rules that will allow you to choose the ideal option.

In order to choose high-quality knives, you must first look at the geometry of the blade. It is this factor that ensures the most efficient performance of the main task of the tool - cutting.

The most sensible option is a wedge-shaped thin blade. It cuts well, but gets dull very quickly due to its small thickness.

In order to increase the “life” of sharpening, the geometry is changed slightly, thickening the metal. A hunting bladed weapon must be not only sharp, but also durable.

The handle is also important.

A hunting knife should:

• Do not slip in your hand;
• To be safe means to have a limiter;
• The handle must be strong so that the blade does not fly off at the wrong moment;
• The blade should fit tightly and securely into the handle;
• It is worth remembering that the most beautiful knife with an elaborate handle is usually only suitable for symbolic collections, and not for long-term work.

Steel knives can be equipped with a handle made of any material. Some hunters like wood because it quickly warms up in the hand in the cold, it is pleasant to the touch, beautiful, and some like metal because it is reliable. Each specific handle, depending on the numerous ways it is created, may have its own advantages and disadvantages, so information needs to be clarified about a specific model.

Please note that a folding knife for hunting must have a high-quality mechanism. To check this, you need to try to “shake” the blade. If it deviates slightly, even if it is barely noticeable, the product is not of high quality and will most likely quickly fail. In addition, the mechanism itself must securely fix the blade so that the buyer does not lose his fingers one day, and it is also important that it opens and closes easily enough.

The best folding knife in the world is the one that is bought at the right time. They will not be able to cut up a carcass for a long time or perform other specific work on an ongoing basis, but this is a universal and compact product that will cover and help in case of need.

Let's look at how to choose the right knife:

1. First of all, you need to start from what exactly you plan to do with the tool.
2. A high-quality product will be more expensive, but compared to consumer goods, it will last much longer - this will pay off.
3. You need to immediately think about where and how it will be worn; the best hunting knife should not fall out of your pocket while running or rattle annoyingly in your backpack against a cup.
4. First of all, look at the geometry of the blade, and only then at the steel.
5. For work, buy a comfortable knife, not a fashionable or the most beautiful one.

That's all the basic rules for choosing a good hunting blade.

Steel

After the buyer has figured out the geometry of the blade, the handle and other nuances, he needs to pay attention to the steel. This, of course, is not a primary factor, but still far from unimportant. The most beautiful knife in the world, if we consider the blade, is a product made of Damascus steel. Made from a bunch of metal rods, it ultimately creates numerous iridescences on the blade.

Characteristics

There are many different metals. They can be used to create homemade hunting knives and professional products. It is believed that the most durable knife is made from high-carbon raw materials. It doesn’t matter what will be made from it - a hunting dagger or a drop point, if it’s done well, it will last a long time.

In order to decide which steel is best for a hunting knife, you need to know its types and methods of manufacturing the product. For example, Damascus and damask steel are durable and high-quality, but quite expensive. It is much easier to buy cheaper and almost the same parameters steel of a simple sample. Although it is worth repeating that the most beautiful knife can be made from these two expensive options.

For a beginner, it is enough to know two high-quality types that are widely popular all over the world. A hunting dagger, like any other blade, will be of the same quality.

Х12МВ

The best steel for a hunting blade in the hands of a beginner is X12MB. It has a high density, resists corrosion well, is quite viscous, and has excellent temperature resistance. It makes a durable product that makes it easy to skin the carcass. It also makes excellent forged hunting knives.

An important factor in hunting conditions will be the long “life” of the sharpening of this tool. Tools made from this steel are perfect for long-term use in extreme conditions.

ХВ5

This carbon steel has a diamond additive. This adds hardness to it, which improves the cutting function of the product. When deciding which knife to choose, you should pay attention to this type of raw material. It is of high quality and will allow the tool to last for a very long time and, at the same time, there will be no need to sharpen it often.

However, steel knives of this type have one drawback. Steel can quickly corrode if the blade is not cleaned and maintained after each use.

Attention to the blade

Don’t chase a high price, choose a steel that you don’t mind spending money on. In order to cut up a chicken once a year, it is not necessary to buy a combat blade or a handmade product made of damask steel or Damascus steel.

In general, you should choose steel for hunting knives based on the area of ​​use. Take into account your laziness, even if the steel grade of the knife is the best, it will quickly deteriorate and become corroded from lack of care.

Remember, even the sharpest knife will eventually become dull and will have to be sharpened. There is no such thing as an eternal sharpening that will last for years with constant use.

Weapon care

Regardless of what steel the blades are made of, they need care.

It is essentially simple:

• Once you use it, wash it, because even the most beautiful knives can quickly lose their appearance and, worse, their practicality.
• Lubricate the blade regularly with gun oil to prevent corrosion.
• If the handle is wooden, also periodically treat it with oil to prevent it from drying out.
• Store and carry your hunting blade in a sheath or a special case if it is a folding product.
• Don’t do what the blade is not supposed to do by its nature - don’t chop wood, don’t pick holes in the fence, and so on.

Also, one of the main rules of care is to constantly improve your skill in use; hunting knives are loved by professionals.

Choosing good steel knives for hunting is difficult, however, if you understand the topic a little and make an effort, everything will turn out as good as possible. The main thing is to weigh your decision well before making the final purchase.

Manufacturer selection

To learn how to navigate models and prices, it is worth getting acquainted with the highest quality models on the market. The best hunting knife is chosen not only intuitively, but also with knowledge of the offer.

Foreign

Foreign production of top quality knives is located in Finland, China and the USA. The latter are especially famous, since a significant part of the population is fond of hunting, which means there is a great demand and an improving supply.

Here you can buy unique knives for a lot of money with excellent properties, or you can buy very modest ones, but only slightly inferior in quality. It doesn’t matter whether you choose the most beautiful knife or a very ascetic model for any purpose, choose a good manufacturer first. This will save you a lot of problems and frustrations. This does not mean at all that you need to choose the most expensive knives in the world and the most reputable authors of such options. However, the seller, like his products, must inspire trust.

Domestic

There are also manufacturers of high quality knives on the domestic market. The buyer can be sure that the Russian versions are in no way inferior to foreign ones in terms of characteristics. Moreover, you can buy not only ordinary copies, but also the coolest knives you can imagine.

A short list of worthy domestic brands, the production of knives in which can easily outshine foreign ones:

• LLC PP Kizlyar;
• Air Chrysostom;
• BASCO;
• Northern Crown.

On the market you can find forged hunting knives with the personal markings of the handmade master. With a skilled craftsman, they are not only on par with branded ones, but even outshine them. Which knives are the best - handmade or not - should be chosen based on money and parameters only if you trust the craftsman.

Damascus

The strongest knife steel is the one that contains the most carbon. Damascus steel is considered one of the record holders. It is forged from a bundle of rods of different levels of carbon saturation. Do not believe in supernova impurities; the hardness of a knife is determined by this parameter. All other additives protect against corrosion, make it more flexible, and so on.

Anyone who decides to buy such a product will have to choose: buy the largest knife or a miniature one, choose a hunting dagger or a practical folding version. The main thing is that you should not rely on “experienced advisers”, since what may be convenient for one person may seem like real torture to another.

Hunting knives, like your lifestyle, need to be chosen according to your character!

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