SKD

Primary hardening element. Raises hardness and wear resistance — but too much increases brittleness and corrosion susceptibility. As a reference: German 1.4112 (~0.5%) sits at the low end; VG-10 (~1.0%) is a common mid-range; SG2 (1.25–1.45%) and ZDP-189 (~3.0%) represent high and extreme ends respectively.

Raises corrosion resistance; 13%+ qualifies steel as stainless. Also improves hardenability and wear resistance. In kitchen use, higher chromium levels contribute to a slight drag or sticking sensation when cutting — a trade-off for the rust resistance it provides.

Forms extremely hard carbides for superior edge retention. Also refines grain structure, improving toughness.

Improves hardenability and toughness. Boosts corrosion resistance and helps the steel hold hardness under heat.

Aids hardenability and strength. Acts as a deoxidiser during smelting. Excess can reduce toughness.

Strengthens the steel matrix and acts as a deoxidiser. Improves hardness and resistance to oxidation.

Impurity from the smelting process. Even small amounts cause brittleness — steelmakers keep this as low as possible.

Impurity that reduces toughness and promotes brittleness. Intentionally added only in free-machining steels.

Incidental impurity in most knife steels. Slight boost to corrosion resistance; kept low to avoid hot-shortness.

Improves toughness and ductility without sacrificing hardness. Adds a small boost to corrosion resistance.