The importance of steel

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It may seem like all knifes pretty much look the same but there can be a significant difference between the steel that each knife has. Softer steels can actually have a tougher edge and are less likely to chip, but they will not be able to hold a razor sharp edge. The harder the steel the better it will hold an edge, but the more likely you will get chips in the blade, but also able to hold more of an acute angle (8-16 Degrees per side). Harder steel is also harder to sharpen or re sharpen. The softer the steel (to a point) the better it will be at heavy chopping tasks, such as cutting bones, but it will hold a razor edge for less time. Generally sharpening to more of an obtuse angle (18-30 Degrees per side). Softer steel is also easier to sharpen or re sharpen.

An example of some brands, their recommended angles, the steel type they use and the hardness they are tempered (heat treated) to

Brand HRC Steel Recommended angle in degrees on each side
Global 56-58 Cromova 18 15
Wusthof 56 X50CrMoV15 14
Shun 61 VG10 16
Tojiro 60 VG10 16
Coles 45-51 X30Cr13 No less than 20
Mundial 57 x45crmo14 20
Hatsukokoro 63 SG2 10-15
Sentan 67 HAP40 10-15

To make a good steel is a balance of adding components to improve hardness toughness, durability and overall stain resistance (will it rust?). As you improve on aspect of the steel, the other aspects will normally change, so making sure you have the right knife for the type of cutting you do is an important step.

Some high carbon steel knives (read not stainless) can have HRC values in the range of 60-68, holding an incredible edge but requiring care to avoid chipping and additional maintenance, such as oiling to prevent rust at the end of use. A sushi chefs yanagiba knife is a good example of this, ultra hard, ultra sharp, single bevel and used for delectate single stroke slicing.