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Types of Steel: A Shopping Guide for Kitchen Knives

Last week, we explored one side of blade-making with different degrees of blade hardness. Today, we want to explain another source of confusion for knife buyers: the type of steel. And, you will also find a great bonus for you! Steel cannot harden without trace amounts of carbon, so most steels are alloys between steel and other elements. The amount of carbon is usually less than 1%, with clear distinctions in this trace range: less than 0.3% of carbon is considered low-carbon steel, while 0.4-0.7% is medium, and more than 0.8% is high-carbon steel. The benefit of higher-carbon steel is that it makes for a harder knife, one that doesn't need to be sharpened as often, and a slightly heavier...

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