Heat Treatment Specifications
Austenitizing
Temperature980°C(1796°F)
Soak Time15 minutes
Tempering
Temperature150°C(302°F)
Time120 minutes
Cycles2x
Quench Medium
air
Target Hardness
54 - 56 HRC
Performance Characteristics
Toughness2.5/10
Edge Retention2.5/10
Corrosion Resistance8/10
Ease of Sharpening9/10
Overall Score22/40
Interesting Facts
- 1THE standard German kitchen knife steel
- 2X50 = 0.5% C, CrMoV = chromium/molybdenum/vanadium, 15 = 15% Cr
- 3ThyssenKrupp production - DIN standard
- 455-57 HRC - sweet spot for kitchen knives
- 5Outstanding corrosion resistance from 15% chromium
- 630+ years proven durability even with dishwasher use
Famous Uses
Wüsthof Classic
Zwilling Henckels
Victorinox Swiss Army
Best For
Kitchen cutlery
Chef's knives
Paring knives
Utility blades
Kitchen knives
Hygienic cutlery
Entry-level factory knives
Utility knives
Similar Steels
Not Recommended For
- Professional use (too soft)
- Long work without sharpening
- Premium segment
Expert Tips
- 1Typically hardened to 54-56 HRC
- 2Larger blades tempered softer
- 3Stain-resistant reduces maintenance
- 4Best suited for production
- 5Balances corrosion resistance with edge retention
- 6Practical for commercial cutlery