Stainless steel for knife
In a sharp knife the radius of the cutting edge is only a few micrometers. But it is not only the sharpness that determines the quality of kitchen knives, but also how long they retain this sharpness. Both are significantly influenced by the steel from which the blade is made. That is why knife manufacturers trust the exceptionally well hardenable strip steel from Buderus Edelstahl.
The formula for optimum sharpness: X50CrMoV15. This special chrome-molybdenum-vanadium steel is particularly suitable for knives that consist of a single piece from the tip to the end of the handle. The chemical composition of the high-alloy material ensures particular hardness and edge retention – combined with perfect corrosion resistance. After all, excellent knives can only be made from excellent starting material.