All steel is a mixture of carbon and iron. While other elements are present in trace amounts, if a manufacturer does not enhance the steel in any way, they refer to it as carbon steel. Most knife steels are different, though, and contain other elements that make them alloys. We’ll go through our list of the nine best sheets of steel for knives below, offering you a variety based on important factors such as strength, edge retention, and corrosion resistance.
Table of Contents
List of Best Steels for Knives with Their Benefits and Disadvantages
Carbon Steel
- ✅ BEST IN CLASS: Razor Sharp, Visually Stunning, Minimal Slicing Resistance, Satisfying Heft, Premier Chef Knife, an ideal Gift for any Home or Professional Kitchen Cook. 7-inch (18cm) Multipurpose Japanese Asian Style Cooks Knife Ideal for Chopping, Slicing, Dicing and Mincing all Vegetables, Meats, Fruit and More with Ruthless Efficiency bringing Excitement back to Cooking
- ✅ QUALITY GERMAN STEEL: ThyssenKrupp High Carbon Stainless Steel – Top Lasting Performance, Non-Stick, Rust, Corrosion and Stain Resistant Therefore Low Maintenance for You! Hollow Ground so Food less likely to Stick, 56 Rockwell Hardness means the Blade is Tough, Hard and Boasts Exceptional Edge Retention. Cutlery Never Looked or Felt So Good!
All steel is a mixture of carbon and iron. While other elements are present in trace amounts, if a manufacturer does not enhance the steel in any way, they refer to it as carbon steel. Most knife steels are different, though, and contain other elements that make them alloys. We’ll go through our list of the nine best sheets of steel for knives below, offering you a variety based on important factors such as strength, edge retention, and corrosion resistance.
Carbon Steel
Many knife enthusiasts and chefs consider S30V to be some of the best steel knives in the cutlery business. In fact, although you’ll find S30V steels in many pockets or hunting knives, the primary impetus for its development was the cutlery industry.
That’s because S30V steel contains high amounts of both carbon and vanadium. This combination of elements gives you an alloy with great resistance to scratches or corrosion. It also takes and holds a sharp edge for a long time, which is important to anyone who needs a good knife in order to prepare food all day.
154-CM Steel
- Button lock for better control with either hand.
- The 3" 154CM drop point blades is durable, versatile, and effective at stabbing strikes.
154-CM steel is a decent jack-of-all-trades steel. It provides you with mid-range corrosion resistance, ease of sharpening, and the ability to hold that edge for a long time. It may not have anyone amazing traits, but instead gives you the complete package with some of the best steel for knives out there. In addition, it is a high-end but not “premium” knife steel. This means you’ll be able to find it in many great knife models without breaking the bank.
D2 Steel
- The Leatherneck Bowie has a wide bowie styled blade made from German D2 steel, and is 10 ½ inches long. Like the others in the Leatherneck series, it has a non-reflective black finish.
- It features a distinctive blood groove along most of its length, and of course it comes hair shaving sharp! The Kray-Ex handle is based on our other Leatherneck’s standard design but it is enhanced with a longer guard and forward curving quillons. It comes complete with a Secure-Ex sheath.
D2 steel is what manufacturers call “tool steel.” This means it has semi-stainless steel properties and shines when you need something for heavy-duty cutting applications. Unfortunately, D2 is much harder to sharpen than many other steels out there. However, once you get a good edge on it, only a few others can hope to rival D2’s edge-retention properties.
It’s easy to see why D2 makes some of the best steel for knives in terms of heavy-duty tools, as it will hold a fine edge for a long time. You could potentially perform hundreds of tasks before needing to touch up a D2 blade.
VG-10 Steel
- Forged and hammered with 16 layers of steel in the Damascus tradition with a VG-10 Core, the VG-10 Hammered Damascus Series has been a perennial best seller, combining performance, beauty, and extraordinary value.
- One of the most essential knives a chef can have is a Japanese slicing knife known as a Sujihiki knife. The Sujihiki is a slicing knife with a long narrow blade that smoothly slices through meat or vegetables and preserves the integrity of each ingredient’s freshness. The Sujihiki slicer is perfect for fabricating large roasts to thinly slicing cucumbers or smoked salmon.
VG-10 steel originated in Japan and then made its way to international markets. Any knife manufacturer who produces high-end or premium products will know what VG-10 steel is and why it is some of the best steel for knives on the market. In fact, one of the best things about VG-10 is its growing popularity.
For several years, some manufacturers have even used it in their various budget knives. VG-10’s superior resistance to corrosion, edge retention, and affordability make it a great choice for any working knives from mid- to high-range.
H1 Steel
- An Improved Classic - This knife was born to perform in and around the water. We have integrated the Pacific Salt 2 with a linerless handle in a shining example of our passion for Constant Quality Improvement (C.Q.I.).
- Ultra Corrosion Resistant - The Pacific Salt offers Reliable High Performance with a high rust-resistant H-1 Steel Blade.
H1 is perhaps the steel of choice if you want something that is highly resistant to corrosion. Because of this, it is some of the best steel for knives if you need something underwater or in environments heavy in salinity. Where many other sheets of steel would develop rust with ease, H1 shrugs it off without issue.
Of course, this fantastic resistance comes at a cost. The cost here is poor edge retention, as you must sharpen the blade regularly to keep it in good working order. Still, if you’re in the market for a dive knife, you can’t go wrong with H1 steel.
440C Steel
- Reliable High Performance - Spyderco fixed blade knives offer the same performance you expect from our ground-breaking folding knives. Proudly Crafted for Life with highly evolved Ergonomics to minimize fatigue and increase cutting power.
- One of a Kind -Stuart Ackerman is a custom knifemaker from New Zealand with a penchant for practical fixed-blade knives you can count on in a pinch. His Serrata fits that description.
There was a time in the knife world when manufacturers and enthusiasts considered 440C steel the height of knife blade production. While that time has passed, 440C remains one of the best all-around knife steels you can buy, especially if you are an average user who simply wants a good knife for everyday tasks. 440C steel is easy for most people to sharpen, takes a decent edge, and will cut what you need when you need it. Best of all, this steel is very resistant to staining. It’s great for anyone who needs a low-maintenance starter knife.
AUS-8 Steel
- QUALITY CONSTRUCTION: Knives are precision-forged with high-carbon German cutlery steel for incredible long-lasting sharpness
- SUPERIOR DESIGN: Triple riveted, ergonomic handle is tough, lightweight and resistant to excessive physical wear, and rounded spine offers a comfort grip
AUS-8 is a Japanese steel. It is softer than the 440C listed above but a bit more resistant to wear and tear. The two factors that make this steel one of the best for mid-range knives are its ease of sharpening and just how sharp it gets. With only a few minutes of your time, blades of AUS-8 steel will return to their original razor sharpness. Easy to sharpen and maintain, knives of AUS-8 are excellent choices for starters and seasoned enthusiasts alike.
N680 Steel
- Blade Material: Cpm 20Cv Stainless Steel
- Handle Material: Gray 6al4v Titanium
If your knife blade will be in saltwater environments, N680 is another choice. Like H1, this steel is resistant to corrosion and rust. However, it is also the more affordable option. If you need something tough that still takes a good edge and won’t rust on you, N680 is a fine choice.
Summing Up
While our list of the best knife steels is by no means comprehensive, you’ll find a great level of variety here. Most of these steels are common throughout the various knife industries. Each one provides you with specific benefits and only a few compromises, if any at all. If you’re searching for some of the best steel knives on the market today, you’ll find many of the most popular, affordable, and effective ones on our list.
James is the owner of North. After working at Nick’s on Broadway, James moved to Red Fez and put his knowledge to the test with hot dog R&D. He assisted in the launch of Momofuku Ko in NYC In 2008. And a year later, James was part of Christina Tosi’s team for Momofuku Milk Bar as their bread baker.