As a brand dedicated to producing high-quality kitchen knives, we know the importance of steel in knife making. The choice of steel not only determines the sharpness, durability and easy maintenance of the knife but also directly affects the user's cooking experience. Today, we will introduce three high-quality steels commonly used by our brand - Japanese 420J2, German 1.4116 and AUS-10, to help you better understand the characteristics of these steels and their application in knives.
1. Japanese 420J2 stainless steel
420J2 stainless steel is a widely used stainless steel material in Japan. Due to its excellent corrosion resistance and economy, it is often used to make entry-level knives and knives for daily kitchen use. Its main features are easy maintenance, moderate hardness and strong corrosion resistance, making it very suitable for daily home kitchen use.
Features:
Excellent corrosion resistance: The higher chromium content in 420J2 stainless steel makes it excellent in rust resistance in daily use, and it is not easy to rust even if it is exposed to water and food acid for a long time.
Lower hardness: The hardness is moderate, usually around HRC 52-55. Although the blade is not as sharp and durable as high-hardness steel, it is easy to sharpen and maintain.
Economical: The manufacturing cost of 420J2 is low, so it is suitable for entry-level or multi-purpose knives at an affordable price.
Applicable people:
420J2 stainless steel kitchen knives are very suitable for daily family use, especially for those who are unwilling to invest too much time in maintaining knives and have high requirements for rust resistance.
2. German 1.4116 stainless steel
1.4116 stainless steel is a high-performance stainless steel produced in Germany. It is widely used in high-end kitchen knives due to its excellent wear resistance and high corrosion resistance. This steel is often used in classic German kitchen knife brands. It is known for its high strength and long-lasting sharpness and is deeply loved by chefs and cooking enthusiasts.
Stainless steel
Features:
Good balance of hardness and toughness: The hardness of 1.4116 stainless steel is usually between HRC 56-58, and it has both toughness and wear resistance, making the blade sharp and durable and not easy to break.
Strong rust and corrosion resistance: The addition of chromium and molybdenum elements improves the steel's rust resistance and is suitable for use in humid or highly acidic environments.
Easy to maintain: Compared with higher hardness steels, 1.4116 stainless steel still maintains the advantages of easy grinding and re-sharpening.
Applicable people:
1.4116 stainless steel kitchen knives are very suitable for home chefs or professional users who have high requirements for knife performance, especially those who need knives to remain sharp under intensive use and easy to maintain.
3. Japanese AUS-10 stainless steel
AUS-10 stainless steel is one of Japan's high-end stainless steels, and it has a place in the high-end kitchen knife market due to its excellent performance. Similar to VG-10, AUS-10 is known for its high carbon content, wear resistance and sharpness, and is suitable for kitchen knives that require fine cutting and intensive use.
Features:
High hardness and excellent sharpness: AUS-10 stainless steel usually has a hardness between HRC 58-62, which is higher than 420J2 and 1.4116. It can grind an extremely sharp and durable blade, suitable for precision cutting and professional use.
Good corrosion resistance: AUS-10 is quite resistant to corrosion, especially suitable for environments where fresh ingredients are frequently cut.
High strength and toughness: Compared with other high-carbon steels, AUS-10 has better toughness and is not easy to break, while also remaining sharp during frequent use.
Applicable people:
AUS-10 stainless steel knives are suitable for users who have extremely high requirements for knife sharpness and durability, especially professional chefs, cooking enthusiasts, and users who need high-performance knives. It can perform well in complex cooking tasks.
Summary
The three steel materials selected by our brand - 420J2, 1.4116 and AUS-10, each with its characteristics, suitable for users with different needs:
·420J2 stainless steel: cost-effective, suitable for daily household use, easy to maintain and corrosion-resistant.
·1.4116 stainless steel: high performance, long-lasting sharpness, suitable for chefs and cooking enthusiasts who pay attention to knife performance and durability.
·AUS-10 stainless steel: high hardness, high sharpness, suitable for professional users who need fine cutting and long-term use.
Whether you are a home chef or a professional cook, our knives can provide you with an excellent cutting experience. Choose the knife material that suits you and make cooking a pleasure!
