A knife steel is the specific type of steel alloy used to make the blade of a knife, chosen for its properties that affect the knife's performance. Knife steels are specially formulated to balance key characteristics such as hardness, toughness, wear resistance, corrosion resistance, and ease of sharpening, which are critical for cutting tools

. Steel, an alloy primarily of iron and carbon, is favored for knives because it can be heat treated and alloyed to optimize these properties. Knife steels typically contain higher carbon content (around 0.5% to 1.5%) and other elements like chromium (for corrosion resistance), molybdenum, vanadium (for wear resistance), and manganese (for strength)

. The main types of knife steel include:

• Carbon Steel: Known for toughness and ease of sharpening, but more prone to rust due to low chromium content. Common in survival and utility knives

• Stainless Steel: Contains at least 13% chromium for corrosion resistance, widely used in everyday carry (EDC) knives. It balances hardness and toughness but can be less tough than carbon steel

• Tool Steel: Hard alloys designed for cutting tools, offering high wear resistance but sometimes less toughness. Examples include D2, O1, and CPM series steels

Knife steel properties are often measured by hardness (Rockwell C scale), toughness (impact resistance), and wear resistance. Harder steels hold edges longer but may be more brittle, while tougher steels resist chipping but may require more frequent sharpening

. In summary, knife steel is a specialized steel alloy optimized through composition and heat treatment to create blades that hold a sharp edge, resist wear and corrosion, and endure the stresses of cutting tasks