Stainless
Stainless Steel
"Stainless" means stain-resistant, not stain-proof. In kitchen use, the steel can still discolour or pit if exposed to acidic environments — citrus, vinegar, or salt water — for extended periods. Wash and wipe dry after every use, and avoid leaving the blade soaking in water. With basic care, a stainless knife is very low-maintenance and a great everyday choice. Various
"Stainless" means stain-resistant, not stain-proof. In kitchen use, the steel can still discolour or pit if exposed to acidic environments — citrus, vinegar, or salt water — for extended periods. Wash and wipe dry after every use, and avoid leaving the blade soaking in water. With basic care, a stainless knife is very low-maintenance and a great everyday choice. Various
German Steel ドイツ鋼
Hardness
Rockwell C Hardness(HRC) measures how resistant a steel is to permanent deformation. For kitchen knives:
55–58 HRC — Soft. Easy to sharpen and forgiving of rough use, but dulls faster. Typical of most German knives.
59–61 HRC — Balanced. Good edge retention with manageable sharpening. Common in mid-range Japanese knives.
62–64 HRC — Hard. Excellent edge retention, holds a very fine edge. Requires more care and a fine stone to sharpen.
65+ HRC — Very hard. Exceptional edge longevity but more brittle — more prone to chipping if used roughly.
Higher is not always better — it depends on how you use and maintain your knife.
55–58 HRC — Soft. Easy to sharpen and forgiving of rough use, but dulls faster. Typical of most German knives.
59–61 HRC — Balanced. Good edge retention with manageable sharpening. Common in mid-range Japanese knives.
62–64 HRC — Hard. Excellent edge retention, holds a very fine edge. Requires more care and a fine stone to sharpen.
65+ HRC — Very hard. Exceptional edge longevity but more brittle — more prone to chipping if used roughly.
Higher is not always better — it depends on how you use and maintain your knife.
56–58
HRC
555759616365+
German steel 1.4116, recognized for its use in kitchen knives and cutlery, offers a commendable balance between corrosion resistance, durability, and ease of sharpening due to its specific alloy composition, including chromium, molybdenum, and vanadium. However, it's important to note that its relatively low carbon content, compared to more high-end knife steels, can make it less ideal for certain kitchen knife applications. The lower carbon content limits the maximum hardness the steel can achieve, which in turn can affect the knife's edge retention. This means that while 1.4116 steel knives are capable of achieving a sharp edge and are resistant to rust, they may require more frequent sharpening than knives made from higher carbon steels.
Composition
German Steel Element Composition
Compare with
German Steel
—
14.0%
10.5%
7.0%
3.5%
0
C
0.5%
Cr
14.0%
V
0.1%
Mo
0.5%
Mn
1.0%
Si
0.5%
P
0.02%
S
0.01%
C — Carbon
Cr — Chromium
V — Vanadium
Mo — Molybdenum
Mn — Manganese
Si — Silicon
P — Phosphorus
S — Sulfur
Hardness
56–58 HRC
555759616365+
Knives in German Steel
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