The Ultimate Guide to Types of Steel for Knives: 2025 Breakdown

Choosing the right knife steel is key to getting a blade that fits your use—whether you need something for daily tasks, outdoor adventures, or kitchen prep. Not all steels work the same: each balances sharpness, durability, and rust resistance differently. This guide breaks down common knife steel types by core material classes, with simple explanations and scene tags to help you find the best match for your needs.

Quick Steel Picks by Use Case

Need a fast choice? Here’s the best steel for common scenarios:

• Daily EDC (everyday carry): CPM-S35VN (balanced sharpness + rust resistance, low upkeep)​
• Kitchen prep: Home use = CPM-S35VN; Professional/sushi = VG-10 (anti-acid rust, precision slicing)​
• Heavy outdoor (camping/chopping): CPM-M4 (tough, ideal for rough use)​
• Wet/saltwater (fishing/boating): H1 (100% rust-proof, no maintenance in moisture)​
• Collecting/gifting: Carbon-Stainless Damascus (unique pattern + balanced sharpness/rust resistance)​
• Budget-friendly: Casual use = 420HC (stainless, easy to sharpen); Outdoor = 1095 (sharp, affordable)

4 Key Metrics to Understand Any Knife Steel​

Before diving into specific steels, learn these basic terms—they make comparing options straightforward (rated 1–10; higher = better):​

• Hardness (HRC): Measured on the Rockwell C scale (most knives fall between 55–65 HRC). Higher hardness means a sharper edge, but lower toughness (more likely to chip if misused).​

• Edge Retention: How long the blade stays sharp with regular use (no one wants to sharpen a knife every week).​

• Toughness: A blade’s ability to resist chipping or cracking—critical for tasks like chopping or prying.​

• Rust Resistance: How well the steel fights rust or corrosion—important if you use the knife near water or in humid spaces (like kitchens).

Main Types of Knife Steel

We have divided knife steel into 4 core categories: Budget, Mid-Range, High-End, and Specialty. Below’s a detailed breakdown of the most popular options:

 1. Stainless Steel: Low-Maintenance for Daily Use

Stainless steel contains at least 10.5% chromium, which forms a protective layer to resist rust. It’s the most popular choice for everyday knives because it needs minimal upkeep (no constant oiling).

Core Scene Summary: Daily carry (EDC)、kitchen prep、light outdoor activities、humid/wet environments（no frequent oiling needed）

420HC

HRC	57–59
Edge Retention	4/10
Toughness	7/10
Corrosion Resistance	7/10

• Key Traits: A basic stainless steel; easy to sharpen with simple tools.
• Pros: Affordable, low maintenance.
• Cons: Doesn’t hold an edge long; may rust if left wet.
• Best Uses: Basic EDC knives, paring knives, casual use.

8Cr13MoV Steel

HRC	57–59
Edge Retention	5/10
Toughness	6/10
Corrosion Resistance	8/10

• Key Traits: Improved rust resistance compared to 420HC, thanks to extra chromium and molybdenum.
• Pros: Better at fighting rust than 420HC.
• Cons: Still has limited edge retention.
• Best Uses: Kitchen knives, EDC in humid climates.

CPM-S35VN

HRC	58–60
Edge Retention	7/10
Toughness	8/10
Corrosion Resistance	8/10

• Key Traits: Made with powder metallurgy (CPM) for finer steel grains—balances sharpness, toughness, and rust resistance.
• Pros: Versatile (works for most daily needs), durable.
• Cons: Requires a whetstone for sharpening (not basic pull-through tools).
• Best Uses: Daily EDC, mid-range kitchen knives, light outdoor tasks.

VG-10

HRC	58–60
Edge Retention	7/10
Toughness	6/10
Corrosion Resistance	9/10

• Key Traits: A Japanese stainless steel with extra cobalt—excellent for slicing and resistant to rust from food acids.
• Pros: Sharp for slicing, fights food-related rust.
• Cons: Brittle (avoid chopping bones); less tough for heavy use.
• Best Uses: Sushi knives, chef’s knives, precision cutting tasks.

154CM

HRC	58–60
Edge Retention	7/10
Toughness	7/10
Corrosion Resistance	8/10

• Key Traits: A classic American stainless steel—durable and tested in tactical settings.
• Pros: Reliable for repeated use, holds up to light abuse.
• Cons: Harder to sharpen than CPM-S35VN.
• Best Uses: Tactical EDC, hunting knives, regular outdoor use.

CPM-S90V

HRC	59–61
Edge Retention	9/10
Toughness	5/10
Corrosion Resistance	5/10

• Key Traits: Has high vanadium content (via powder metallurgy) for exceptional edge retention—stays sharp for months.
• Pros: Best edge retention of common stainless steels.
• Cons: Brittle (no chopping hard materials); prone to rust if neglected.
• Best Uses: Heavy-use EDC, fillet knives, tasks where sharpening is rare.

M390

HRC	60–62
Edge Retention	8/10
Toughness	7/10
Corrosion Resistance	9/10

• Key Traits: A premium stainless steel with high chromium and vanadium—combines rust resistance, sharpness, and toughness.
• Pros: All-around high performance; little maintenance needed.
• Cons: More premium than basic stainless steels.
• Best Uses: High-end EDC, luxury kitchen knives, frequent use.

H1

HRC	56–58
Edge Retention	5/10
Toughness	8/10
Corrosion Resistance	10/10

• Key Traits: Unique “rust-proof” steel (uses nitrogen instead of carbon)—works in saltwater or constant moisture.
• Pros: 100% resistant to rust (even saltwater).
• Cons: Softer (lower HRC) than other steels; doesn’t hold an edge as long.
• Best Uses: Fishing knives, boating tools, knives used in wet environments.

2. Tool Steel: Tough for Heavy Outdoor Use

Tool steel is designed for durability—originally made for industrial tools like drills or saws. It prioritizes toughness and wear resistance, making it ideal for heavy outdoor tasks (chopping wood, prying, survival use). Note: Tool steel has low rust resistance, so it needs regular oiling to prevent corrosion.

Core Scene Summary: Heavy camping、survival missions、bushcraft (chopping wood)、hunting (rough terrain)（needs regular oiling to prevent rust）

CPM-M4

HRC	60–62
Edge Retention	8/10
Toughness	9/10
Corrosion Resistance	3/10

• Key Traits: A high-speed tool steel (via powder metallurgy)—extremely tough and resistant to chipping.
• Pros: Toughest common knife steel (handles chopping/prying).
• Cons: Rusts easily (must oil after every use); hard to sharpen.
• Best Uses: Camping knives, survival blades, hunting knives for rough use.

3. Carbon Steel: Sharp for Traditional & Precision Use

Carbon steel has less than 10.5% chromium (so it rusts easily) but high carbon content—this makes it incredibly sharp. It’s a favorite for traditional knife designs, bushcraft, and chefs who want extreme sharpness. Carbon steel needs regular oiling to prevent rust, but its sharpness and affordability make it worth the upkeep.

Core Scene Summary: Bushcraft、traditional hunting、handmade knives、chef’s precision cutting（needs regular oiling to prevent rust）

1095

HRC	57–60
Edge Retention	8/10
Toughness	8/10
Corrosion Resistance	2/10

• Key Traits: A basic high-carbon steel—easy to sharpen and very sharp.
• Pros: Extremely sharp, affordable, easy to sharpen.
• Cons: Rusts quickly (needs oil after every use).
• Best Uses: Traditional hunting knives, bushcraft blades, vintage-style EDC.

O-1

HRC	57–60
Edge Retention	7/10
Toughness	9/10
Corrosion Resistance	2/10

• Key Traits: An oil-quenched tool steel—tougher than 1095, making it better for impact tasks.
• Pros: Tougher than 1095 (handles hitting/chopping).
• Cons: Still needs constant oiling to prevent rust.
• Best Uses: Survival knives, small axes, heavy bushcraft tools.

4. Composite Steel: Balance of Aesthetics & Function

Composite steel (most commonly Damascus steel) layers two or more steel types—usually a sharp carbon steel core and a rust-resistant stainless steel outer layer. This combination balances sharpness, rust resistance, and visual appeal (Damascus has a unique “watermark” pattern from forging).

Core Scene Summary: Knife collection、gift-giving、decorative kitchen、occasional use（balances looks and basic performance）

Carbon-Stainless Damascus

HRC	57–60
Edge Retention	7/10
Toughness	7/10
Corrosion Resistance	7/10

• Key Traits: Layers of carbon steel (core) and stainless steel (outer)—combines sharpness and rust resistance.
• Pros: Unique pattern (great for gifts), balances sharpness and rust resistance.
• Cons: Performance depends on base steel (avoid cheap Damascus with low-quality cores).
• Best Uses: Collectible knives, gift blades, decorative kitchen knives.

Common Knife Steel Myths

1. “Stainless steel never rusts”: No—even “stainless” steel (like CPM-S35VN) needs drying after use. Only H1 is truly rust-proof.
2. “Higher HRC = better steel”: Too high (over 62 HRC) makes steel brittle—great for slicing, terrible for chopping (prone to chipping).
3. “Damascus steel is stronger”: The pattern is cosmetic—performance depends on the base steel (e.g., Damascus with CPM-S35VN core is great; cheap Damascus is not).
4. “You need high-end steel for EDC”: 420HC works fine for casual use—high-end steel is only worth it if you use your knife daily.

How to Choose the Right Knife Steel for You

Follow these simple steps to pick the best steel for your specific use scene:

1. Pinpoint your main scene:​

• Daily life (EDC/kitchen) → Go for Stainless Steel, casual use = 420HC, frequent use = CPM-S35VN.​

• Heavy outdoor (camping/survival) → Choose Tool Steel (CPM-M4) or Carbon Steel (1095).​

• Collecting/gifting → Opt for Composite Steel (Damascus).​

• Wet/saltwater use → Must pick Stainless Steel H1.​

2. Consider maintenance effort:​

• Hate oiling/wiping → Stick to Stainless Steel (H1, M390).​

• Don’t mind upkeep for sharpness → Carbon Steel (1095) or Tool Steel (CPM-M4) .​

3. Match sharpness needs to scene:​

• Need long-lasting sharpness (e.g., heavy EDC, fillet fishing) → Stainless Steel CPM-S90V.​

• Okay with regular sharpening (e.g., casual EDC, basic kitchen) → Stainless Steel 420HC or Carbon Steel O-1.

Frequently Asked Questions

What are the three types of steel knives?

According to many knifemaking professionals, most knives are made using either tool steel, stainless steel, or carbon blade steel. Each of these types of steel has its own unique characteristics and is suitable for different types of knives.

What’s the difference between high carbon steel and stainless steel?

High carbon steel (e.g., 1095) prioritizes sharpness and edge retention but lacks rust resistance (needs regular oiling). Stainless steel (e.g., M390) contains chromium for rust protection, making it low-maintenance but slightly less sharp. Choose carbon steel for traditional/bushcraft use where sharpness matters most; choose stainless for daily/kitchen use where convenience is key.

Is higher HRC always better for knives?

No. HRC (hardness) above 60 increases edge sharpness but reduces toughness—blades become more prone to chipping. For heavy tasks like chopping (Scene: “Heavy Camping”), opt for 57–60 HRC (e.g., O-1 carbon steel). For precision slicing (Scene: “Sushi Prep”), 58–62 HRC (e.g., VG-10) works best. Avoid HRC >62 for general use.

Ready to Find Your Perfect Knife Steel?

Whether you’re a European or American wholesaler needing to stock multi-scene knives (from daily EDC stainless steel models to outdoor tool steel blades), a retailer matching customer demands for sharp carbon steel or decorative Damascus knives, or a brand owner looking to launch custom OEM/private label knives—choosing the right steel is just the first step.​

At Leeknives, we’re a China-based knife manufacturer specializing in crafting blades that meet Western market standards: we use the exact steels covered in this guide (420HC, CPM-S35VN, 1095, etc.), ensure consistent quality, and offer flexible wholesale, OEM, and private label services to fit your business needs.​

If you’re ready to source reliable, high-performance knives from China without compromising on steel quality or customization, request a free quote today: visit Leeknives Quote Page, share your requirements (e.g., steel type, order quantity, custom designs), and our team will send you a tailored plan—no obligation, just clear, actionable solutions for your knife sourcing needs.