Knife steels

 There are various steels known as knife steels, and here are some of the most common ones:

1. AISI 420 (X20Cr13): A stainless steel with good corrosion resistance, commonly used for entry-level and general-purpose knives.

2. AISI 440C (X105CrMo17): A high-quality stainless steel with high hardness and wear resistance. It is used in high-end kitchen knives and professional utility knives.

3. VG-10: A Japanese stainless steel known for its excellent edge retention and corrosion resistance. It is frequently used in high-quality kitchen knives and folding pocket knives.

4. 1095: A carbon steel, non-stainless, known for its exceptional sharpness and edge retention. It is often used in high-end outdoor knives and fixed-blade hunting knives.

5. D2 (X153CrMoV12): An alloyed steel with high hardness and wear resistance. It is commonly used in industrial cutting tools and high-end folding pocket knives.

6. AUS-8: A Japanese stainless steel with a good balance of sharpness, durability, and corrosion resistance. It is used in various knife types.

There are many other knife steels with different properties, chosen based on the intended use and the preferences of the manufacturer. Selecting the right knife steel depends on the specific requirements of the knife and the desired characteristics of the user.