Recommendation? CrMov15 steel any good?

I think both steels are the same, but I may be wrong! If they are the same, the steel isn’t bad, bad not my first choice (AEB-L at high hardness made by a reputable maker would be my first choice). Look here: https://knifesteelnerds.com/2019/05/26/new-micrographs-of-42-knife-steels/ and search for X50Cr15MoV. Larrin has watched that steel under the microscope and it’s microstructure isn’t the best.
 
Not really no, a really well done HT might get decent performance out of it but there just aren’t the right ingredients there for high performance. On the plus side, it should have good stain resistance.
 
John_0917 said:
Not really no, a really well done HT might get decent performance out of it but there just aren’t the right ingredients there for high performance. On the plus side, it should have good stain resistance.
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So it is not decent steel?
 
dirc said:
yeah, 4116 is in fact the german standard of 1.4116 - also known as 5cr15mov - it's used in close to 99% of all german kitchen knives, so I'd be reasonably certain that is what sohn is using, despite the poor (and non-existent) reference to 'crmov15'

http://www.zknives.com/knives/steels/W-Nr/1.4116.shtml
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Since it is used in most German knives that would say Wusthof too..but this knife is like half the price of a Wusthof Classic and it uses the same steel?
 
Kobata said:
Since it is used in most German knives that would say Wusthof too..but this knife is like half the price of a Wusthof Classic and it uses the same steel?
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The steel is not that expensive so it's unlikely to greatly control the price of the knife.
 
As a knife maker, I can tell you steel is 10% of the cost, handle mat'ls (G-10 or micarta) is 10%, exotic woods could add $75 to $100 net, labor is 50%, shop expense(rent, power, insurance) 20%, and profit, if any, is 10%. These are my estimates and may or may not hold true for other makers.
 
It will cut food . If you can sharpen , how "super" does a kitchen knife steel need to be ? :confused:
 
John_0917 said:
Mediocre...not terrible but not high quality either. You aren’t going to get much hardness out of 0.5% carbon no matter what you do to it.
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If it was 0.5% carbon steel without any chrome at all, your statement is more true (like 1050 steel) - but with all the chrome things change quite a bit.
Buck's 420hc has a very similar composition to 4116 and they always manage a good 58 hrc

(I doubt any budget kitchen knife maker in germany is going that high, but they should be getting in the mid 50s)

Larrin Larrin has great write ups on all of this if you're interested : ) https://knifesteelnerds.com/
 
Kobata said:
Well aside from the steel I don't think the handle determines the price or ?
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Production is the majority of the cost rather than materials. Then brand allows them to charge more.
 
dirc said:
If it was 0.5% carbon steel without any chrome at all, your statement is more true (like 1050 steel) - but with all the chrome things change quite a bit.
Buck's 420hc has a very similar composition to 4116 and they always manage a good 58 hrc

(I doubt any budget kitchen knife maker in germany is going that high, but they should be getting in the mid 50s)

Larrin Larrin has great write ups on all of this if you're interested : ) https://knifesteelnerds.com/
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Moderate HRC but very little wear resistance from carbides since there won’t be many formed with that little carbon. As I said though, good again resistance from the free chromium.
 
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