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Blade Steel:420HC
The development of 420HC steel was a shift in cutlery history, moving away from specialized boutique alloys toward a metal that prioritizes the needs of the everyday user. Before its invention, the knife industry often struggled to find a middle ground between rust-resistance and cutting performance. The steel’s parent alloy, AISI 420, had great corrosion resistance, but it was largely relegated to low-cost kitchen knives and diving gear. Because it lacked sufficient carbon, it simply could not hold a sharp edge under the pressure of real-world work. Everything changed in the late 1960s when...
Recent Articles
Blade Steel: 7Cr17MoV
7Cr17MoV is a widely used stainless steel that occupies a very different place in the modern knife world than high-end powder metallurgy alloys. It is a Chinese-produced martensitic stainless steel derived from the same general family as 440A, developed to offer strong corrosion resistance, ease of maintenance, and consistent performance at a more accessible cost. Its designation follows the Chinese GB standard naming system, where the “7” indicates approximately 0.7 percent carbon, “Cr17” reflects roughly 17 percent chromium, and the added molybdenum and vanadium (MoV)...
Blade Steel: AUS-10A
AUS-10A is a Japanese stainless steel developed by Aichi Steel, part of a broader family that includes AUS-6 and AUS-8. It was engineered to improve on earlier compositions by increasing carbon and optimizing alloying elements to create a more capable, well-rounded blade steel. In practice, AUS-10A occupies a middle ground between traditional stainless steels like 440C and more modern, higher-alloy powder steels, offering a balance that has made it increasingly common in production knives over the past decade. At its core, AUS-10A is defined by a carefully balanced composition. With carbon...









