[Types of steel]

Some of the popular and widely available steel used  to make knives are mainly high carbon steels and stainless steels :

① The higher the rockwell hardness( HRC ), the harder and better the knife cuts.

② The higher the carbon content( C% ), the harder and sharper the knife is. However, it is difficult to sharpen.

③ The higher the chromium content, the less rusty the knife is. If it contains more than 11% chromium, the steel belongs to the stainless steel.

 

a. High carbon steel

Steel Grade  HRC C% Cr%
Aogami Super  65~67 1.45 0.4
Aogami #1 63~65 1.3 0.4
Aogami #2 62~64 1.1 0.35
Shirogami #1 61~64 1.3 -
Shirogami #2 60~63 1.1 -
Tamahagane - 1.2~1.5 -

 

b. Stainless steel 

Steel Grade  HRC C% Cr%
ZDP189 65~67 - -
SPG2 64~66 - -
Gingami #3 60~61 1.00 13.75
VG10 60~61 1.00 14.5~15.5
AUS 10 59~60 0.95 13~14.5
AUS 8 56~58 0.80 13~14

Element symbols : HRC = Rockwell hardness, C = Carbon, Cr = Chromium 

[Ease of sharpening]

  High carbon steel   
 
 
  Aogami Super
 
  Aogami #1
 
  Aogami #2
 
  Shirogami #1
 
  Shirogami #2
 
  Tamahagane
 
a : HRC ( Dulability of sharpness )
  b : Ease of sharpening

 

  Stainless steel  
   
 
ZDP189
 
  SPG2
 
  Gingami #3
 
  VG10
 
  AUS 10
 
  AUS8
   
c : HRC ( Dulability of sharpness )
d : Ease of sharpening