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This is a list of the most popular steel types for kitchen knives. I have not tried all steel types but the majority has been tested, used, and resharpened with a whetstone by myself. Everything that I have personally used and resharpened with a whetstone will be marked with an ”*”. The ratings of the knives that I have personally used is based on my opinion and testing. Every Sharpness rating after the steel types with an “*” marked is based on the sharpness after resharpening it with a whetstone. It is not a sharpness rating out of the box. The HRC is based on success rates by the manufacturer/ blacksmith. This means that for some steel-type they can reach a higher HRC but they don’t sell them anymore because of the failure rate (which would have increased the blade price).
|Steel Type||Rockwell (HRC)||Sharpness||Easy To Sharpen||Edge Retention||Durability||Rust Resistance|
|X50CrMoV15 (German Steel)*||57-58||2/5||4/5||2/5||4/5||High|
|Shirogami White #1*||63-65+||5/5||4/5||3/5||1/5||Very Low|
|Shirogami White #2*||62-63||4/5||4/5||5/5||1/5||Very Low|
|Aogami Blue #1||65||4/5||4/5||4/5||2/5||Very Low|
|Aogami Blue #2*||63-65||4/5||4/5||5/5||2/5||Low|
|Aogami Blue Super*||63-64||4/5||4/5||5/5||3/5||Low|
|Global Sai (Cromova 18)*||58-59||3/5||2/5||2/5||4/5||High|
|Zwilling Pro S (Friodur ice-hardened steel)*||57||3/5||3/5||2/5||4/5||High|
|Victorinox (Stainless Steel)*||56||3/5||3/5||1/5||5/5||High|
|Miyabi MC63 (Rebranded R2/SG2)*||63||4/5||3/5||4/5||3/5||High|
*Based on personal experience after resharpening it with a whetstone.
If you have some questions or want some help use the comment section below this page or visit my YouTube channel.
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