Strictly speaking, this steel is not stainless, but the designation is easily memorised and everyone immediately knows what is meant. There are various types of steel with this designation, e.g. 440 steel, 440A-B-C, X 105 Cr Mo 17 etc. In English, these materials are often referred to as stainless steel and the samurai swords made from them as stainless steel katana.<\/p>\n
Stainless steel is inert when it comes to rust formation and this distinguishes it from other steel. This rust inertia is achieved by the high chromium content of stainless steel. The chromium content is approx. 16% and varies slightly in different steels.
\nBecause it hardly rusts and thanks to other positive properties, it is ideal for everyday use and suitable for the mass production of inexpensive kitchen knives.
\nDue to the high chromium content, this steel also has a very coarse structure and cannot be ground as finely as other steels.
\nAt a lower chromium content (below 13%), steel loses its rust inertness.<\/p>\n
Stainless steel is very suitable for the mass production of kitchen knives. It hardly rusts and therefore requires virtually no maintenance. Thanks to the correct heat treatment, it is difficult to break even if not handled properly. It is easy and uncomplicated to resharpen. All top features for everyday use in the average household.<\/p>\n
Due to the coarse structure described above, it is unfortunately not possible to achieve the desired sharpness. The material is therefore not ideal for swords for active use.
\nStainless steel kitchen knives are of course also sharp. However, the microstructure (smaller than can be seen with the naked eye) is more like a saw and this structure is disadvantageous for swords. Nevertheless, stainless steel makes sense for decorative swords, as it is of course extremely easy to clean compared to other types of steel.<\/p>\n
Want to know more? Further information and an overview of other blade steel types for samurai swords can be found at here<\/a>.<\/p>\n