What steel is the best for kitchen knives?

Iron knives have been used since ancient times. Iron knives are easy to rust and heavy, so they are slowly improved and replaced with stainless steel. Stainless steel kitchen knives are lighter and won't rust. The disadvantage is that it is difficult to sharpen the blade of stainless steel kitchen knife after it is curled. So every once in a while, the kitchen knife needs to be sharpened with a grindstone to make it sharper when cutting vegetables.

Stainless steel martensitic steel knives are the mainstream of household kitchen knives;

3Cr 13, that is, containing 0.3% carbon and 13% chromium, and adding molybdenum and vanadium to refine the grains. The number before Cr represents the carbon content in steel. The more carbon, the harder the knife and the higher the price. 3Cr 13 is the lowest-end kitchen knife steel. Because molybdenum and vanadium are not added, the retention is not as good as 3Cr653.

High-end alloy steel Some high-end alloy steel products will be wasted in household use. The middle-end steel is VG 10, which is a kind of steel with good retention.