There are various terms and elements that make up distinctive stainless steels. Depending upon the use of the steel and the requirements is the difference between the elements used. Stainless steel is renowned for its rust resistance and easy maintenance.
The common difference between regular steels and stainless steels is the amount of carbon or the chemical element chromium
Chromium is a chemical element which has the symbol Cr andatomic number. It is the first element in group 6. Steely-gray, this lustrous, hard and brittle metal takes a high polish, resists tarnishing, and has a high melting point. The name of the element is derived from the Greek word χρῶμα, chrōma, meaning Colour because many of its compounds are intensely coloured.
Carbon Steel knives are generally made from an alloy of iron and approximately 1% carbon.Chef’s knives consist of simple carbon iron alloys without exotic additions such as chrome or vanadium. Carbon steel blades are easier to sharpen than ordinary stainless steel.They usually hold an edge longer, but are very vulnerable to rust and stains. Carbon steel knives can often acquire what is called a dark patina which is like a rust sign, and can often transfer a metallic tastes to some foods particularly apples. Many chefs find carbon steel require too much maintenance in a kitchen environment.
Stainless Steel Knives are an alloy of iron, with anywhere between 10-15% of chromium, nickel, or molybdenum, with only a small amount of carbon. Lower grades of stainless steel cannot hold as sharp an edge as good-quality high-carbon steels, but are resistant to corrosion, and are inexpensive. Higher grade and 'exotic' stainless steels can be extremely sharp and have incredible edge retention that can not only equal but in some instances outperform carbon steel blades – this is noted in knives of aJapanese origin or mixture–similar to those such asGlobal, Kasumi, KlevaCut and others.
The secret to keeping knives sharp longer is to create an edge that resists folding. The edge of a quality knife does not wear away; it gets dull because it folds over on itself. Whilst the debate for various styles continues it is believed an arch-shaped edge has more metal supporting the cutting edge and will stay sharp two- to three-times longer than a "V"-shaped or hollow-ground edge.
The secret to keeping knives sharp longer is to create an edge that resists folding. The edge of a quality knife does not wear away; it gets dull because it folds over on itself. Whilst the debate for various styles continues it is believed an arch-shaped edge has more metal supporting the cutting edge and will stay sharp two- to three-times longer than a "V"-shaped or hollow-ground edge.
Vamolcrium Stainless Steel is a proprietary blend of alloy exclusive to Klevacut knives. This alloy has been designed to includeamongst other elements Carbon, Molybdenum and Vanadium.The unique combination of elements help to produce an alloy that is preferred for its strength, toughness and durability and gives these knives a finely crafted edge that holds its edge well. Vamolcrium steel is 100% recyclable.
Cromova Stainless steel (According to Global knife website)
Global knives from the companyYoshikin uses its own proprietary stainless steeldesigned exclusively for Global knives called CROMOVA 18. This steel is designed to hold the steep, acute cutting edge and keep their edge for a long time...but soft enough so that it is not too difficult to sharpen them. The CRO in CROMOVA 18 stands for chromium and the 18 is the percentage of chromium in the steel.
Here are the basic steel elements and their features for stainless steels:
Carbon (C)
Increases edge retention and raises tensile strength. Increases hardness.
Chromium (CR)
Increases hardness, tensile strength and toughness. Provides resistance to wear and corrosion.
Cobalt (CO)
Increases strength and hardness, and permits quenching in higher temperatures. Intensifies the individual effects of other elements in more complex steels.
Molybdenum (MO)
Increases strength, hardness, harden ability, and toughness.Improves machinability and resistance to corrosion.
Vanadium (VA)
Increases strength, wear resistance, and increases toughness.
Tungsten (W)
Adds strength, toughness, and improves hardenability. This information will help you to learn more about each of steels below.
Production process
Two types of processes -"hot rolling" and "cold rolling"- are standardised for the production of flat rolled stainless steel products. They are "JIS4304 for hot rolled stainless steel plates, sheets and strip" and "JIS G4305 for cold rolled stainless steel plates, sheets and strip". In addition, there is "JIS G4312 for heat-resistant steel plates and sheets" for heat resistant steels. The products are hot rolled at a temperature of approximately 1000°C and cold rolled at ambient
Carbon (C)
Increases edge retention and raises tensile strength. Increases hardness.
Chromium (CR)
Increases hardness, tensile strength and toughness. Provides resistance to wear and corrosion.
Cobalt (CO)
Increases strength and hardness, and permits quenching in higher temperatures. Intensifies the individual effects of other elements in more complex steels.
Molybdenum (MO)
Increases strength, hardness, harden ability, and toughness.Improves machinability and resistance to corrosion.
Vanadium (VA)
Increases strength, wear resistance, and increases toughness.
Tungsten (W)
Adds strength, toughness, and improves hardenability. This information will help you to learn more about each of steels below.
Production process
Two types of processes -"hot rolling" and "cold rolling"- are standardised for the production of flat rolled stainless steel products. They are "JIS4304 for hot rolled stainless steel plates, sheets and strip" and "JIS G4305 for cold rolled stainless steel plates, sheets and strip". In addition, there is "JIS G4312 for heat-resistant steel plates and sheets" for heat resistant steels. The products are hot rolled at a temperature of approximately 1000°C and cold rolled at ambient
