There were times I am asked by people outside the industry, and even people in the industry, whether the stainless steel material of this kitchen knife blade is 304 stainless steel?
I feel very confused and puzzled, why do so many people think that the material of kitchen knife is 304? In fact, 304 stainless steel is not suitable as the material for making kitchen knives.
304 belongs to low carbon stainless steel which is not sensitive to quenching of heat treatment, and can’t increase hardness after quenching. The blade hardness of a normal kitchen knife is ≥HRC50. If the hardness is not enough, it is difficult to keep the edge sharp. Even if the edge of the knife is sharpened temporarily, if you use it for a little while and cut something harder, you will roll the edge.
The edge of the kitchen knife must be sharp and can be kept sharp for a long time, which can only be done by stainless steel with high carbon content. Therefore, 304 is not suitable for making blades.
But 304 can be sued for bolster and handle, it doesn’t have much to do with hardness, so it can be competent.
