🔪 KNIFE STEELS 101
Before you buy another “premium” knife, understand what’s hiding under the polish.
🛠️ Why Knife Steel Matters
“A sharp knife is a safe knife. A dull one is just a dangerous butter spreader.” – Grumpy Dad
Most people think a knife is just about the shape, the handle, or whether it looks cool in Instagram shots. But what really makes or breaks a blade? The steel.
The type of steel used in a knife determines almost everything:
- How long it stays sharp
- How easy it is to sharpen
- Whether it rusts after a rainy BBQ
- If it chips when you hit a bone or slips on a tomato
- And whether it makes you feel like a kitchen samurai or a clueless camp cook
Let’s break down the four core factors that define knife steel:
Edge Retention
This is how long your blade stays sharp before it starts tearing instead of slicing. Steels like M390 or Aogami #2 hold their edge like a grudge. But edge retention often comes at a cost—like being a nightmare to sharpen.
Grump Says: “Edge retention is great. Until you have to sharpen it with a diamond plate and a prayer.”
Corrosion Resistance
Fancy term for: will it rust in your sink? Stainless steels like VG-10 or X50CrMoV15 resist corrosion like a champ. High-carbon steels like 1095? They’ll rust if you leave them on a damp cutting board too long. But many chefs still prefer carbon steel for the edge.
Want a shiny, no-fuss blade? Go stainless. Want a scary-sharp edge and don’t mind oiling it? Go carbon.
Toughness
Toughness means how much abuse the steel can take before it chips, cracks, or folds like a lawn chair. You want high toughness for chopping wood, breaking down ribs, or slicing through thick meat.
Grump Says: “Hard is good. But tough means your knife won’t cry when it hits a bone.”
Sharpenability
Some steels sharpen up with a few licks on a whetstone. Others fight you like a cornered raccoon. If you hate sharpening, avoid ultra-hard steels unless you want to spend more time maintaining than slicing.
🔁 The Trade-Off Game
You don’t get all the best traits in one steel. Every knife is a balancing act:
- Want high edge retention? You’ll sacrifice ease of sharpening.Want super corrosion resistance? Might lose some toughness.
- Want a do-it-all workhorse? You’re in the X50CrMoV15 club.
📌 So, What’s the “Best” Knife Steel?
There isn’t one.
There’s only the best knife steel for you:
- Hate maintenance? Go stainless.
- Love razor edges? Go carbon.
- Want bragging rights? Go super steel.
- Want a dependable blade that doesn’t care if you forgot to dry it? Stick with the workhorses.
“Steel doesn’t make the man. But it can make your slicing a hell of a lot easier.” – Grumpy Dad
Grumpy Dad Co Knife Steels — What We Use and Why
🔪 X50CrMoV15 – Our Butcher Knife Workhorse
- Origin: German stainless steel, found in Wüsthof, Zwilling, Victorinox
- Traits: Easy to sharpen, solid corrosion resistance, forgiving steel for BBQ warriors
- HRC: ~55–57
- Used In: Grumpy Dad Butcher Knife
- Great For: BBQ, meat slicing, low-maintenance warriors
➡️ [Full X50CrMoV15 Steel Guide] | [Buy the Knife]
Grump Dad Says: “Sharpens fast. Doesn’t rust when you forget it outside. Basically dad-proof.”
🇯🇵 Aogami #2 (Blue Paper Steel) – Our Japanese Forged Blade
- Origin: Yasugi Works, Japan
- Traits: High-carbon tool steel with insane edge retention
- HRC: ~61–63
- Pros: Razor edge, insane sharpness
- Cons: Will rust if you look at it sideways. Needs care.
- Used In: Grumpy Dad Japanese Knife – Carbon Edition
- Great For: Kitchen precision nerds, pros, sharpening enthusiasts
➡️ [Full Aogami #2 Guide] | [Buy the Knife]
Grumpy Dad Says: “Treat it right and it’ll cut like a lightsaber. Neglect it, and you’ll be grinding rust.”
🇯🇵 VG-10 – Stainless Samurai Steel
- Origin: Takefu Special Steel Co., Japan
- Traits: Stainless, holds a fine edge, balanced performer
- HRC: ~60
- Used In: Grumpy Dad Japanese Knife – Stainless Edition
- Great For: Clean kitchens, home chefs, sushi dads
➡️[Full VG‑10 Guide] | [Buy the Knife]
Grumpy Dad Says: “For dads who want the edge—but not the maintenance schedule.”
🇨🇳 Damascus Steel (Chinese Core Steel with Pattern Layer)
- Often 67 layers around a core of 10Cr15CoMoV or similar
- Traits: Beautiful, solid performance, good corrosion resistance
- HRC: ~60–62
- Used In: Grumpy Dad Chef and Fruit Knives
- Great For: Gifts, home cooks, style-conscious slicers
➡️ [Full Damascus Steel Guide] | [Buy the Knife]
Grump Says: “Looks pretty. Cuts clean. Your Instagram will love it.”
Knife Steel Comparison Table
| A | B | C | D | E | F | G | H |
|---|---|---|---|---|---|---|---|
| Steel | Type | HRC | Edge Retention | Corrosion Resistance | Sharpening Ease | Toughness | Common Use |
| 1095 | High Carbon | 55–58 | Medium | Low | Easy | High | Outdoor, survival knives |
Aogami #2 (Blue #2) | High Carbon | 61–63 | Very High | Low | Moderate | Medium | Japanese kitchen knives |
White #1 (Shirogami) | High Carbon | 60–65 | Very High | Very Low | Moderate | Medium | Sushi knives, fine slicing |
| D2 | Tool Steel | 60–62 | High | Moderate | Moderate | High | Work knives, outdoor |
| A2 | Tool Steel | 58–60 | Moderate | Low | Moderate | Very High | Bushcraft, forging |
| O1 | Tool Steel | 57–62 | High | Low | Moderate | High | Custom & forged knives |
| X50CrMoV15 | Stainless | 55–57 | Moderate | High | Easy | High | German kitchen knives |
| VG‑10 | Stainless | 60–61 | High | High | Moderate | Medium | Japanese kitchen knives |
| 14C28N | Stainless | 58–60 | Medium–High | High | Easy | High | EDC knives, chef knives |
| CPM‑S35VN | Powder Super Steel | 59–61 | Very High | High | Moderate | Medium | EDC, high-end knives |
| M390 | Powder Super Steel | 60–62 | Very High | Very High | Hard | Medium | Premium folders, pro chefs |
| Elmax | Powder Super Steel | 60–62 | High | High | Moderate | High | Tactical, survival |
Damascus (67 Layer, VG‑10 Core) | Pattern-Welded | 60–62 | High | High | Moderate | Medium | Display, kitchen |
Damascus (Carbon Core) | Pattern-Welded | 58–62 | Very High | Low–Medium | Moderate | Medium | Outdoor, collectors |
Damascus (Chinese, 10Cr Core) | Pattern-Welded | ~60 | High | Medium–High | Moderate | Medium | Gift knives, fruit knives |
Bulat (Wootz Steel) | Historical / Specialty | ~60–64 | High | Moderate | Moderate | High | Heritage blades, collectors |
| ZDP‑189 | Powder Super Steel | 64–66 | Extreme | Moderate | Hard | Medium–Low | Collectors, light-use |
🧠 How to Choose the Right Steel (for Your Personality and Pain Tolerance)
“Picking a knife steel is like picking a car: some just want it to run, others want to rebuild the engine on weekends.” – Grumpy Dad
Let’s be honest. Most people don’t pick a knife based on metallurgy charts. They pick based on one of two things:
✅ “Will this knife do what I need it to?”
😩 “Will I actually maintain this thing, or will it rust in the sink next to last night’s brisket bones?”
Here’s how to choose a steel based on your real-life habits, pain tolerance, and how much of a knife nerd you’re willing to become.
🔹 If You Want Low Maintenance and Zero Drama
You are: Practical. Busy. Maybe a little forgetful.
You want: A knife that cuts when needed, forgives your laziness, and doesn’t whine about a wet countertop.
Choose:
- X50CrMoV15 – Stainless, easy to sharpen, no stress
- 14C28N – Similar, with a bit more edge retention
- VG‑10 – Stainless, sharp, forgiving (but a bit more upscale)
Grumpy Dad Says: “These steels are the minivan of the knife world. Unsexy. Unstoppable.”
🔹 If You Love Razor Edges and Don’t Mind Babying Your Blade
You are: Detail-oriented. Maybe a chef. Maybe just particular.
You want: A scalpel in your hand and you’ll oil it like it’s your firstborn.
Choose:
- Aogami #2 (Blue Paper) – Insane edge, high carbon soul
- White #1 (Shirogami) – Even sharper, but rusts faster than your Uncle Larry’s pickup
- 1095 – Classic carbon steel that sharpens like butter and patinas with pride
Grumpy Dad Says: “These knives don’t want your love. They demand it.”
🔹 If You Want the Best of Everything (and Don’t Mind Paying for It)
You are: Ambitious. Maybe a bit obsessive. Definitely not using a dull paring knife.
You want: Killer edge retention, good looks, corrosion resistance, and performance that outpaces your grill skills.
Choose:
- CPM‑S35VN – Premium balance, used in high-end EDC knives
- M390 – Holds an edge like a grudge, super steel territory
- Elmax – Powder metallurgy, excellent all-rounder
Grumpy Dad Says: “Welcome to the super steel club. Sharpening’s harder, but bragging is easier.”
🔹 If You’re Here for the Aesthetic (And Maybe the Gram)
You are: A gift shopper, a style guru, or someone who wants to feel cool slicing a lime.
You want: A knife that looks amazing, performs well enough, and shows up nice in photos.
Choose:
- 67-layer Damascus with VG‑10 or 10Cr Core – Pattern-welded beauty
- Chinese Damascus (10Cr15CoMoV Core) – Budget-friendly elegance
- High-Polish Aogami or White #1 with kurouchi finish – Rustic aesthetic, pro-level edge
Grumpy Dad Says: “These blades will outshine your dinner. Just don’t try to impress a butcher with one.”
🔹 If You’re a Collector, Historian, or Just Like Saying “Bulat”
You are: Deep into metallurgy forums. Probably have opinions on Viking swords.
You want: Rare, historical, maybe a little dramatic. Definitely not mainstream.
Choose:
- Bulat (Wootz) – Legendary Russian/Indian steel with grain patterning
- ZDP-189 – Japanese steel with ridiculous hardness (HRC 66+)
- Custom Damascus (Carbon Core) – Hand-forged, unique patterns, story-driven
Grumpy Dad Says: “These aren’t knives. They’re conversation starters that cut.”
🧭 Grumpy Dad’s Steel Selector (Coming Soon)
Want us to hold your hand and pick the perfect knife steel for your lifestyle?
Take the [Knife Steel Quiz] — answer 5 brutally honest questions and get a personalized steel recommendation.
🛠 Final Take: Choose the Steel That Matches the Life You Actually Live
- If you leave dishes in the sink, go stainless.
- If you own a whetstone and use it, go carbon.
- If you love control, go premium.
- If you love control and chaos, go Damascus.
“At the end of the day, the best knife is the one you’ll actually use—and keep sharp enough to scare your kids a little.” – Grumpy Dad
🧨 Steel Myths Debunked
“The internet told me this knife steel is the best.” The internet also told you to eat Tide Pods.
Let’s clear up some of the biggest lies, half-truths, and forum-fueled nonsense about knife steels.
❌ Myth #1: Harder Steel is Always Better
Truth: Harder ≠ better.
Hard steel (like ZDP‑189) holds an edge longer, but it’s also more brittle. Drop it, chip it, curse your life.
Soft steel (like X50CrMoV15) might dull faster, but it won’t flake if you hit a chicken bone sideways.
Grumpy Dad Says: “Hard steel is like a fancy wine glass. Tough steel is a coffee mug with a crack you’ve used for 10 years.”
❌ Myth #2: Stainless Steel Doesn’t Rust
Truth: “Stainless” means “resists stains,” not “immune to rust.”
Leave VG‑10 or even M390 soaking in the sink overnight, and you’ll see what we mean.
Low-maintenance ≠ no maintenance.
Grumpy Dad Says: “You still have to clean your knife. It’s not self-washing. It’s not your teenager.”
❌ Myth #3: Damascus Steel is a Super Steel
Truth: Damascus is a pattern, not a performance guarantee.
Unless it’s made with top-tier core steel (like VG‑10 or 10Cr), it’s mostly aesthetic.
Some cheap Damascus knives are just laser-etched. Pretty? Sure. Practical? Maybe.
Grumpy Dad Says: “Damascus is like a tattoo: cool to look at, but doesn’t mean you’re tough.”
❌ Myth #4: You’ll Never Need to Sharpen a Super Steel
Truth: Every knife dulls eventually.
Steels like M390 or S35VN do hold an edge longer—but when they finally dull, they’re harder to bring back.
Sharpening isn’t optional. It’s part of the relationship.
Grumpy Dad Says: “If you can’t commit to the upkeep, maybe don’t marry a diva.”
❌ Myth #5: All Japanese Steels are Superior
Truth: Japan makes amazing steels like Aogami and VG‑10.
But some Western steels (like Elmax or S35VN) outperform them in corrosion or toughness.
It depends on the use case, not just where it’s made.
Grumpy Dad Says: “It’s not about the passport. It’s about the performance.”
❌ Myth #6: High Carbon = Always Better
Truth: High-carbon steels can hold a crazy edge, but they rust fast and need more care.
If you don’t have a sharpening setup or mineral oil nearby, stick to stainless.
Grumpy Dad Says: “High carbon is like a sports car. Fun—until you’re stuck in the snow.”
❌ Myth #7: The More Layers, the Better the Blade
Truth: A 67-layer Damascus knife sounds impressive. But it’s the core steel that does the cutting.
Those outer layers? Mostly for show and a little strength. A 3-layer knife with a killer core will outperform a flashy one with garbage at the center.
Grumpy Dad Says: “It’s what’s on the inside that counts. Unless you’re selling it on Etsy.”
✅ Knife Marketing Lies We Just Torched
✅ Harder = Not always better
✅ Stainless ≠ Rust-proof
✅ Damascus = Not magical
✅ Super steels need sharpening too
✅ Japan ≠ automatic steel supremacy
✅ High-carbon ≠ better for lazy cooks
✅ Layer count = Not performance proof
❓ Frequently Asked Questions: Knife Steel Edition
“Because if you have to Google it, you’re not alone. And no, you’re not dumb.” – Grumpy Dad
🔪 Q: Why does my “stainless” knife still rust?
A: Because stainless means “less likely to stain,” not “invincible.” Even VG‑10 or M390 can rust if you leave it wet or dirty.
Dry your knife. Oil it if it’s carbon steel. Don’t leave it soaking in the sink like a forgotten toddler toy.
🧼 Q: Do I really have to oil my knife?
A: If it’s high-carbon steel like Aogami or 1095—yes, unless you enjoy the art of rust removal.
For stainless steels like X50CrMoV15, a rinse and dry is usually enough.
If you’re storing knives long-term, a light coat of food-safe oil never hurts.
⚔️ Q: What’s the best steel for kitchen use?
A: Depends on your habits:
- Hate sharpening? → VG‑10 or X50CrMoV15
- Want a screaming edge and don’t mind babying it? → Aogami #2
- Just need something functional? → 14C28N
🧠 Q: Is Damascus steel good or just pretty?
A: It depends on the core. If it’s wrapped around quality steel (like VG‑10 or 10Cr), then yes—it’s both pretty and functional.
If it’s a budget laser-etched fake, then it’s just dressed-up mediocrity.
🪓 Q: Which steel is easiest to sharpen at home?
A: Softer steels like:
- X50CrMoV15
- 1095
- 14C28N
Harder steels like M390 or ZDP‑189 need diamonds, patience, and sometimes a therapist.
🔍 Q: How do I know what steel my knife is made of?
A: Check the blade stamping or the box. If it says nothing, Google the brand and model. If it still says nothing, assume it’s mystery meat steel from the same factory that made your uncle’s $9 wrench set.
🔥 Q: Does more hardness (HRC) mean a better knife?
A: Not always. Hardness improves edge retention but reduces toughness.
The best steel balances both, based on how you use your knife. Don’t chase numbers—chase function.
🧽 Q: Can I put my knife in the dishwasher?
A: You can. Just like you can microwave tinfoil.
But you probably shouldn’t—unless you enjoy warped blades, dull edges, and handles that look like they went through a blender.
🎁 Q: What’s the best knife steel for gifting?
A: Something that looks cool and doesn’t rust in a week:
- VG‑10 Damascus
- Chinese Damascus (10Cr Core)
- X50CrMoV15 with a nice finish
Bonus if it comes in a box that makes it look expensive.
💬 Still Have Questions?
Drop us a message or send us your weirdest knife story. If we can’t answer it, we’ll make fun of it. Either way, you win.
