Knife Steel

Stainless steel is an alloy of iron with a minimum of 10.5% chromium. Chromium creates a thin oxide layer on the steel’s surface called the “passive layer.” This prevents further corrosion of the surface. Increasing the chromium content enhances corrosion resistance.

Additions of molybdenum also improve corrosion resistance in reducing acids and protect against pitting in chloride solutions. Therefore, there are many grades of stainless steel with varying chromium and molybdenum contents to suit the environment the alloy must withstand. Stainless steel’s corrosion and stain resistance, low maintenance, and beautiful shine make it an ideal material for many applications requiring both steel’s strength and corrosion resistance.

Yes, stainless steel is “stain-less” not “stain-impossible.” Stainless steel knives can rust under certain conditions, but they are much more resistant to corrosion than ordinary carbon or alloy steels.

The Rockwell scale (also known as HRC) is a standard for comparing steel hardness. It measures hardness based on the depth a diamond cone penetrates the material under constant pressure. Simply put, the higher the number, the harder the steel.

Generally, SHAN ZU GYO Series and SHAN ZU PRO Series are made of premium Japanese steel with 60-62 HRC, SHAN ZU Elite Series uses 9Cr18MoV steel with 57-59 HRC, and SHAN ZU Classic Series uses X50CrMoV15 with 55-57 HRC. An increase of 1 Rockwell degree corresponds to about a 10% increase in hardness and edge retention. These hardness levels allow SHAN ZU knives to be thin and sharp without becoming too brittle.

9Cr18MoV and X50CrMoV15 are two different types of premium steels that SHAN ZU uses to make our blades. They differ in composition elements such as C, Cr, Mo, and V.

9Cr18MoV is a highly refined high-carbon stainless steel with excellent hardness, edge retention, and durability.

X50CrMoV15 contains less carbon than the other, giving it better weldability and rust resistance.