Carbon / low-alloy knife steels
Simple high-carbon steels: tough, easy to sharpen, take a screaming edge — but they rust without care. Beloved for outdoor, bushcraft and traditional kitchen knives.
| Steel | Type | HRC | Edge | Corrosion | Toughness | Tier | Buy |
|---|---|---|---|---|---|---|---|
| 1075 | Carbon / low-alloy | 56-58 | low | low | very high | Budget | Knives → |
| 1084 | Carbon / low-alloy | 58-60 | medium | low | high | Budget | Knives → |
| 1095 | Carbon / low-alloy | 56-58 | medium | low | high | Budget | Knives → |
| 5160 | Carbon / low-alloy | 57-60 | medium | low | very high | Budget | Knives → |
| 80CrV2 | Carbon / low-alloy | 58-60 | medium | low | very high | Budget | Knives → |
| 52100 | Carbon / low-alloy | 60-64 | high | low | high | Mid | Knives → |
| W2 | Carbon / low-alloy | 58-62 | medium | low | high | Mid | Knives → |
Other types: Stainless · Tool & high-speed · powder steels · best for a purpose →