There are dozens of different alloys metallurgists use to create knives, so anyone looking for a knife can be easily overwhelmed. Indeed, one of the top Google searches related to knives is ‘best knife steel’, as though there’s one kind that towers over the rest. The truth is that many kinds of steel are good, and different knives and different purposes will need different types.
My goal here is to give you an overview of some of the most common kinds of steel used in making knives. While I intend to do deep dives into each of these later, this guide will serve as an overview of each steel so you can decide for yourself whether that knife you’re looking at is reasonably priced or not. You can also decide whether the steel is good for what you want to use the knife for.
If you want an overview that goes into deep, nerdy stuff, then I recommend this page from the Knife Steel Nerds.
Table of Contents
3 Main Categories of Steel
Before we get into each individual alloy, there are three general categories of steel. Each lends itself to different purposes and each has its pros and cons. Which of them is the best knife steel? It depends on your needs.
Stainless Steel
Stainless steel is popular in knives because it’s durable and resistant to corrosion. There are many different grades of stainless steel, but all strive for the same qualities. Stainless steel is also easy to sharpen since the metal is generally softer. Unfortunately, despite being resistant to corrosion, dishwashers can sometimes leave them a little rusty, as can leaving them to sit in the sink for long periods.
Carbon Steel
Carbon steel used to be the most popular kind of steel in knife making. Even easier to sharpen than stainless steel, they are among the sharpest blades available. Knives made with carbon steel are popular for hunting, camping, and survival scenarios. Unfortunately, due to the lack of chromium, they’re susceptible to corrosion and discoloration.
Titanium Steel
Titanium steel is popular with diving knives because they’re rust-resistant and non-magnetic. They’re usually not as sharp as other knives, though, so it’s common to coat them with other materials. You can usually tell when a knife is using titanium steel because of the dark, silver color of the blade.
The Ranking System Explained
Each type of steel will be ranked based on five different categories: hardness, durability, sharpness, corrosion resistance, and sharpness maintenance. The scale is 1-10 except when ranking hardness, as it has its own scale called HRC.
Hardness: A blade’s ability to withstand stress without deforming. Because hardness is measured using the Hardness Rockwell C scale (HRC), it will be ranked on that instead of my usual 1-10.
Durability (Toughness): A blade’s ability to withstand cracking and chipping damage. The general rule is that the harder the knife, the less durability. Most knife rankings refer to durability as ‘toughness’, but I don’t personally care for that term.
Edge Retention: This is a knife’s ability to retain its sharp edge. Nobody likes having to constantly sharpen their knives, so many people make decisions, especially regarding cooking knives, based on how well a knife retains its edge.
Corrosion Resistance: A blade’s ability to resist corrosion. This is especially important in cooking and whenever your knife will be left in the elements. Unfortunately, high corrosion resistance usually means a sacrifice in sharpness.
Sharpening: This is how easy it is to sharpen your knife as it dulls. Softer alloys tend to sharpen easier than hard ones, though their edges wear down faster.
Even the best knife steel, if such a thing exists, isn’t going to score 10/10 in every category. Trade-offs are a common occurrence in metallurgy, so take into account what you want out of your knife.
Ranking the Steels
1095
Examples of Knives that Use 1095 Steel
13C26
14C28N
Examples of Knives that Use 14C28N Steel
154CM
Examples of Knives that Use 154CM Steel
420HC
Examples of Knives that Use 420HC Steel
420J
HARDNESS: 53
DURABILITY: 8
EDGE RETENTION: 1
CORROSION RESISTANCE: 9
SHARPENING: 10
420J isn’t the best knife steel, but it’s fine for general use. Its main drawback is that the alloy is extremely soft, its ability to retain its sharpness scoring even lower than the 420HC. However, sharpening it is just as easy as sharpening a blade made with 420HC. Its durability scores relatively high and it resists stains and corrosion better than most alloys.
Knives made with this steel are usually mass-produced and on the cheap end. A lot of e-commerce stores that are selling cheap knives are actually selling blades manufactured with 420 steel.
Examples of Knives that Use 420J Steel
440A
HARDNESS: 57
DURABILITY: 8
EDGE RETENTION: 3
CORROSION RESISTANCE: 5
SHARPENING: 10
I give 440A nearly identical scores to 420HC, except it’s far less resistant to corrosion. It has a little more carbon, too, giving it a slight edge in hardness. Even so, it still isn’t hard enough to make a big difference in its ability to retain blade sharpness, and the blade is extremely easy to sharpen.
This alloy makes for a high blade that can withstand a lot of stress, however, and gets high durability marks. It also manages to retain its sharpness better than the standard 420 alloy.
Examples of Knives that Use 440A Steel
440C
HARDNESS: 58
DURABILITY: 7
EDGE RETENTION: 4
CORROSION RESISTANCE: 4
SHARPENING: 5
The 440C was once considered the best knife steel in the United States (or at least one of the best knife steels), although the fierce competition in creating new alloys has risen to challenge it. The 440C falls under the stainless steel category and is usually found in pocket knives, especially those that are mass-produced.
This alloy has better edge retention than many of the alloys I’ve covered so far, but it’s still lacking. It’s also a little more difficult to sharpen. Knives made with 440C are also somewhat susceptible to corrosion. Even so, 440C makes a solid knife.
Examples of Knives that Use 440C Steel
8Cr13MoV
HARDNESS: 58
DURABILITY: 7
EDGE RETENTION: 3
CORROSION RESISTANCE: 5
SHARPENING: 8
The MoV/Cr steels come from China, so many knife enthusiasts who find low-cost knives online with this metal want to know if it’s any good. You may rest assured that this metal is similar to AUS-8, so if you like knives that use AUS-8, you’ll probably like 8Cr13Mov. It has a higher carbon content, and many manufacturers are able to make this alloy work great. Spyderco, for example, is really great with this steel.
Ultimately, you don’t have to be afraid of 8Cr13MoV. It’s a softer steel, but it has excellent durability and mid-range corrosion resistance. Its edge retention is comparable to alloys such as the 420HC, so it’ll dull more quickly than others. However, it’s an easy knife to sharpen, earning a score of 8/10 in that department.
Examples of Knives that Use 8Cr13MoV Steel
ATS-34
HARDNESS: 60
DURABILITY: 4
EDGE RETENTION: 6
CORROSION RESISTANCE: 6
SHARPENING: 5
ATS-34 steel comes from Japan and is best compared to the 154CM steel from the United States. Popular with knife manufacturers, it’s pretty good at maintaining its sharpness and is mid-tier in corrosion resistance. In fact, it scores a 6 in both categories.
As a rather hard knife, its durability is on the lower end, so be careful when subjecting a blade made from ATS-34 to high impacts. As far as sharpening goes, it scores a 5, so it may take a little bit of work to get it sharp.
Examples of Knives That Use ATS-34 Steel
AUS-6
HARDNESS: 57
DURABILITY: 8
EDGE RETENTION: 3
CORROSION RESISTANCE: 5
SHARPENING: 9
I’ve said before that there isn’t a single best knife steel. That being said, the reverse isn’t necessarily true. AUS-6 isn’t the best steel for making knives. It’s a fairly low-quality steel, but it has its good points.
If you purchase a knife made from AUS-6, you can be sure that your knife’s toughness is high. It’s also an easy knife to sharpen, thanks to its soft steel. However, it doesn’t hold its edge for too long, although not as bad as some, and its resistance to corrosion is only middling.
Examples of Knives That Use AUS-6 Steel
AUS-8
HARDNESS: 58
DURABILITY: 7
EDGE RETENTION: 3
CORROSION RESISTANCE: 4
SHARPENING: 8
AUS-8 steel isn’t too terribly different from AUS-6. It’s slightly harder, so it won’t deform under stress as easily, but its toughness, or durability, is decreased a little. It’s also not as corrosion-resistant.
That being said, knives made from AUS-8 steel can be sharpened into a razor-sharp edge, even if it doesn’t necessarily hold its edge as well as some other alloys.
Examples of Knives that Use AUS-8
CPM M4
HARDNESS: 63
DURABILITY: 8
EDGE RETENTION: 9
CORROSION RESISTANCE: 2
SHARPENING: 1
CPM M4 is a higher-end steel with exceptional hardness, durability (toughness), and almost unparalleled edge retention. In fact, as far as carbon steels go, CPM M4 just might hold its sharpness the longest. This is good, as one of the biggest tradeoffs is that this alloy is devilishly hard to sharpen. It’s also not very resistant to corrosion.
CPM steels are patented by Crucible Industries and created using the Crucible Particle Metallurgy process. This results in an alloy that features high doses of molybdenum, vanadium, tungsten, and carbon, which gives the steel balanced abrasion resistance and durability. Great for cutting and slicing, but needs to be cared for to prevent corrosion. Some manufacturers coat the metal to help offset this drawback, but the coatings will definitely not last after enough use.
Examples of Knives That Use CPM M4 Steel
CPM S110V
HARDNESS: 62
DURABILITY: 3
EDGE RETENTION: 10
CORROSION RESISTANCE: 6
SHARPENING: 1
The CPM S110V sports insane edge retention, but this alloy is a pain to work with and, like the CPM M4, insanely hard to sharpen. Knives using this steel are going to be in the upper price range, but the blade holds up very well.
That being said, under enough impact it’ll chip. Its toughness (durability) scores only a 3, but that’s because it’s very hard steel. It’s high-end steel that will stay sharp for a long time and gives you a good bang for your buck.
Examples of Knives that Use CPM S110V Steel
CPM S30V
HARDNESS: 60
DURABILITY: 5
EDGE RETENTION: 8
CORROSION RESISTANCE: 7
SHARPENING: 5
CPM S30V is usually found in high-end kitchen cutlery and the more expensive pocket knives. Because it uses vanadium, it manages to be very hard steel while still having mid-range durability. It also resists corrosion very well and isn’t nearly such a pain to sharpen as some of the other CPM steels.
Of course, this means the edge retention isn’t quite as robust as the others, but with a score of 7, it’s still going to take a while to dull a blade made of CPM S30V. If you’re looking for the best knife steel in regards to kitchen cutlery, then CPM S30V is hard to beat thanks to its ability to resist corrosion so well.
Examples of Knives that Use S30V Steel
CPM S35VN
HARDNESS: 60
DURABILITY: 6
EDGE RETENTION: 8
CORROSION RESISTANCE: 8
SHARPENING: 6
The CPM S35VN exists as an upgrade to the CPM S30V. Basically, a little bit of chromium was added to improve its corrosion resistance without losing any of its edge retention. Crucible Industries also added niobium to make the steel easier to work with.
The CPM S35VN is also more durable steel, which means it won’t chip or crack as easily as CPM steels. It’s also slightly easier to sharpen, although its edge retention still manages to score an 8/10. In the mainstream knife market, there’s hardly a better knife steel than this.
Examples of Knives that Use CPM S35VN Steel
CPM S90V
HARDNESS: 65
DURABILITY: 4
EDGE RETENTION: 9
CORROSION RESISTANCE: 5
SHARPENING: 1
There’s not much better than the CPM S90V when it comes to hardness and edge retention. It’s very resistant to wear and takes forever to dull. Moreover, it has decent corrosion resistance thanks to dumping large amounts of vanadium into the steel alloy. This allows it to withstand corrosion better than other high-carbon steels.
If there’s a downside, it’s that, like many of Crucible’s other steel alloys, the CPM S90V is a nightmare to sharpen. It also lacks some points in toughness, cracking a little easier than both the CPM S30V and CPM S35VN. It’s also expensive steel, so knives that use it are going to be pricier.
Examples of Knives that Use CPM S90V Steel
CPM-20CV
HARDNESS: 61
DURABILITY: 6
EDGE RETENTION: 9
CORROSION RESISTANCE: 7
SHARPENING: 1
The CPM-20CV is one of the best knife steel alloys out there and well worth its price tag. It has the edge retention of the CPM line is known for but also manages to maintain impression resistance to corrosion. It’s a bit more durable (tough) than all but the CPM M4 alloy (which has terrible corrosion resistance), too. This is because the CPM-20CV steel is made from a powder metallurgy.
That being said, it’s very difficult to sharpen, much like the other members of the CPM line. With a lot of patience, it can be done, but that’s a trade-off that comes with this level of hardness. Luckily, the hardness means that the blade won’t deform very easily.
Examples of Knives that Use CPM-20CV Steel
CTS-BD1
HARDNESS: 59
DURABILITY: 6
EDGE RETENTION: 4
CORROSION RESISTANCE: 6
SHARPENING: 7
The CTS-BD1 is a mid-range steel alloy that was actually created at manufacturer Spyderco’s request. It falls into the stainless steel category and is similar to 8Cr13MoV. However, it’s more resistant to corrosion thanks to the added chromium.
The downsides are that it doesn’t stay as sharp as, say, the CPM line for too long. However, it’s way easier to sharpen blades made with this steel. However, it’s got decent durability and manages to resist wear and tear with ease.
Examples of Knives that Use CTS-BD1 Steel
CTS-XHP
HARDNESS: 61
DURABILITY: 5
EDGE RETENTION: 8
CORROSION RESISTANCE: 6
SHARPENING: 6
The CTS-XHP has much better edge retention than the CTS-BD1, however, despite its toughness being rated a 5, it seems to chip a little easier in my experience. It’s also a tad more difficult to sharpen than the CTS-BD1. However, it’s a great steel that’s used in a lot of knives.
Most people compare CTS-XHP to D2, which is fair. They’re very similar in composition and can be brittle. That being said, I think the CTS-XHP has better edge retention and resists corrosion more. It’s also easier to sharpen than D2. Much like CTS-BD1, CTS-XHP is a powder metallurgy.
Examples of Knives that Use CTS-XHP Steel
D2
HARDNESS: 62
DURABILITY: 5
EDGE RETENTION: 8
CORROSION RESISTANCE: 2
SHARPENING: 3
D2 is an almost stainless steel alloy, despite its low resistance to corrosion. Although, on that point, I would point you to this article from the Knife Steel Nerds to contest just how ‘stainless’ D2 is. Where D2 shines is in its edge retention and resistance to wear and tear.
Its durability ranks as a 5 due to the hardness of the steel, however. It’s also a pain to sharpen. Maybe not as bad as some other steels, but it’s still difficult. Luckily, it retains its edge well, so once sharpened, it’ll take a number of uses before you find your edge dulling.
Examples of Knives that Use D2 Steel
Elmax
HARDNESS: 62
DURABILITY: 6
EDGE RETENTION: 8
CORROSION RESISTANCE: 5
SHARPENING: 3
Elmax is made from powder consisting of large amounts of chromium, vanadium, and molybdenum. This makes for a steel alloy that’s resistant to wear and tear and has decent corrosion resistance. Many knife makers and consumers consider it to be the best knife steel when it comes to all-around usage.
It does have its downsides, though. While it has good corrosion resistance, there are still alloys that easily top it. Its hardness also means that, while it stays sharp for a long time, it’s durability (toughness) isn’t as high as other steels and it’s somewhat difficult to sharpen.
Examples of Knives That Use Elmax Steel
H1
HARDNESS: 59
DURABILITY: 7
EDGE RETENTION: 1
CORROSION RESISTANCE: 10
SHARPENING: 8
Myodo Metals’ H1 is the epitome of what stainless steel should be. It is, in my opinion, the undefeated champion in resisting corrosion, which is what stainless steel aims to do. However, it comes with the trade-off of having some of the worst edge retention when made into a blade.
H1 is often used in diving knives because of its ability to resist saltwater, but be sure to sharpen it before you wind up in a situation where you have to cut through something. Diving can be hazardous, and you don’t want to be in a dangerous situation with a dull knife.
Examples of Knives That Use H1 Steel
M390
HARDNESS: 61
DURABILITY: 6
EDGE RETENTION: 10
CORROSION RESISTANCE: 7
SHARPENING: 2
Many people love Elmax and easily rate it as the best all-around knife steel. I, however, prefer M390. It’s a powder metal that manages to combine high hardness (which means great wear and tear resistance) with very good corrosion resistance. It also excels at edge retention, ranking a full 10/10. This is achieved through the addition of vanadium and molybdenum instead of stuffing the steel full of carbon.
According to Bohler, this steel can be polished to the point of being a mirror, which is pretty cool. However, it’s a real pain to sharpen. Maybe not the worst, but it’s certainly no walk in the park.
Examples of Knives That Use M390 Steel
N680
HARDNESS: 58
DURABILITY: 4
EDGE RETENTION: 5
CORROSION RESISTANCE: 8
SHARPENING: 6
Looking for a diving knife with better edge retention than one made with H1 steel? N680 is an excellent alternative. It may not be quite as good at resisting corrosion, but it holds its sharpness better. There’s definitely enough chromium to keep any knife made from this steel resistant to the nasty effects of saltwater.
The downsides are that it’s not as durable and it’s harder to sharpen. Any blade made from N680 is more likely to chip than one made from H1, and while sharpening isn’t extremely difficult, it’s not as easy as an H1 blade.
Examples of Knives That Use N680 Steel
VG-10
HARDNESS: 60
DURABILITY: 4
EDGE RETENTION: 6
CORROSION RESISTANCE: 7
SHARPENING: 5
VG-10 steel is finally starting to gain traction in the American marketplace. This is a nice mid-range steel that boasts excellent corrosion resistance and maintains its sharpness reasonably well. It’s also definitely not the hardest steel to sharpen, but anytime you have a steel that isn’t completely soft it’s a given.
The only major downside to this steel alloy is in its durability, or toughness. It scores only a 4 in that category, meaning that blades made from it may be prone to chipping. Good manufacturers will be able to take that into account when they forge their knives.
Examples of Knives That Use VG-10 Steel
ZDP-189
HARDNESS: 64
DURABILITY: 3
EDGE RETENTION: 8
CORROSION RESISTANCE: 4
SHARPENING: 1
ZDP-189 is ridiculously hard steel, to the point where some knifemakers are achieving HRC levels of more than 64. Even so, I don’t think its edge retention is quite as high as CPM S110V’s, but it certainly matches many in the CPM line in just how difficult it is to sharpen.
Even if it dulls a little faster, ZDP-189 still stands hand and shoulders above most alloys in that regard. However, it doesn’t offer much in the way of corrosion resistance (even with the addition of chromium) and is prone to chipping, as most hard steels are.
Examples of Knives That Use ZDP-189 Steel
Don't Overlook Edge Geometry
The way a blade is shaped also has an impact on its properties. For example, thick blades will generally cut worse than thinner blades. This means that you can take the hardest steel, but if the blade you forge from it is super thick, it won’t cut as well as, say, a soft stainless steel blade that’s been made thin. The same rules apply to edge thickness with thinner edges cutting better than thicker ones, regardless of which steel you use.
The two sharpest edges are the chisel edge and the V grind. While I always prefer hand-sharpening, V edges are best sharpened using a sharpening system. V (scandi) grinds are also best achieved using fine-grained alloy. See my page on edge geometry if you want to know more about this topic and how edge geometry works with steel types and can help or hinder your intended use.
Final Thoughts
The market is full of different alloys and steels, but I hope this guide has given you a good overview of what’s out there and what to expect from the most common alloys. This isn’t an exhaustive list by any means, and new steels are coming out all the time. However, if you know what to compare a new steel to (if it hasn’t found its way onto this page already), then this guide can hopefully give you an idea of what to expect out of it.