What is the best grade of steel on knife?

The best grade of steel for a knife depends on the intended use and personal preferences. Here are some highly regarded steel options for knives:

Carbon Steel:

- High Carbon Steel (HC) or Carbon Steel (CS): These steels have a high carbon content, typically between 0.5% and 1.5%. They offer excellent edge retention and are relatively easy to sharpen. However, they are more susceptible to corrosion and require regular maintenance.

Stainless Steel:

- 440C Stainless Steel: This steel offers a good balance of hardness, corrosion resistance, and toughness. It is commonly used in mid-range knives.

- VG-10 Stainless Steel: A high-quality Japanese steel, VG-10 offers excellent edge retention, corrosion resistance, and wear resistance.

- CPM S30V and CPM S35VN Stainless Steel: These steels are known for their exceptional toughness, wear resistance, and corrosion resistance. They are commonly used in high-end knives.

Damascus Steel:

- Damascus Steel: Damascus steel is a type of pattern-welded steel that combines multiple layers of steel with different properties to achieve unique blade patterns and improved cutting performance.

Tool Steels:

- O1 Tool Steel: This steel offers excellent wear resistance and edge retention. It is often used in heavy-duty knives and tools.

- D2 Tool Steel: D2 steel is known for its high hardness, wear resistance, and toughness. It is commonly used in heavy-duty knives and tactical gear.

Powdered Metallurgy (PM) Steels:

- Crucible CPM S90V, CPM M4, CPM 20CV: These PM steels are known for their exceptional wear resistance, edge retention, and toughness. They are often used in high-performance knives.

Ultimately, the "best" steel for a knife depends on factors such as the desired sharpness, durability, corrosion resistance, and intended usage. It is advisable to research and consider the specific properties and characteristics of different steel grades before choosing a knife.