Stainless special steel for knives

On a sharp knife, the radius of the cutting edge amounts to just a few micrometers. But it's not the sharpness alone that determines the quality of kitchen knives, but also how long they retain their sharpness. Both these factors are greatly influenced by the steel the blade is made from. That is why knife manufacturers place their trust in the strip steel from Buderus Edelstahl with outstanding hardening properties.

The formula for optimal sharpness: X50CrMoV15. This special chromium-molybdenum-vanadium steel is particularly well suited for knives made from a single piece from the tip to the end of the handle. The chemical composition of the high-alloy material guarantees excellent hardness and lasting sharpness – combined with a perfect level of corrosion-resistance. Because excellent knives can only be created using excellent material.

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