Knife Steel Chart Mobile:
Mouse over element names to get quick help on its effects in the alloy.
Mouse over multi alloy graph bars to see exact values.
Keyboard Shortcuts - click to see the list.
Select steels from the Interactive Knife Steel Composition Chart.
General:
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1.4116(W-Nr) - German steel, one of the most popular kitchen knife steels in mainstream German knives. Sometimes listed it as AISI 440A, but specs are considerably different, especially the Chromium content. Typically gets hardened to 54-56HRC, and the bigger the knife, softer the steel. There is no reason this alloy should be 54-55HRC even in the 8-10 inch long kitchen knife, but apparently to avoid issues with abusive users and lower production costs, steel is kept soft. Quite stain resistant, other than that not much to speak of in terms of edge holding.
Manufacturing Technology - Ingot
Country - Germany(DE)
- W-Nr 1.4116 and equivalent steel knives reviews
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- X50CrMoV15 steel - Henckels Twin Select 30441-200 Chefs Knife knife review
- X50CrMoV15 steel - Henckels Twin Select 30440-100 Paring Knife knife review
- X50CrMoV15 steel - Henckels Granton Santoku knife review
- X50CrMoV15 steel - Henckels Twin Select 30440-160 Utility knife review
- X50CrMoV15 steel - Messermeister Meridian Elite E3691-4 Paring knife review
- X50CrMoV15 steel - Miyabi 34507-240 Yanagiba knife review
- X50CrMoV15 steel - Robert Herder Nakiri knife review
- X50CrMoV15 steel - Wusthof 4603 Classic Flexible Boning Knife knife review
- X50CrMoV15 steel - Wusthof Grand Prix 4005 Paring knife review
- X50CrMoV15 steel - Wusthof Grand Prix 4189 Santoku knife review
* - Listed as an equivalent or replacement for alloys in this group.
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