Kusoom Stainless Steel Knife

The strongest and most reliable cutlery materials are made of stainless steel. Other steel varieties, which contain more carbon, are stronger. However, carbon steel is challenging to sharpen again. Stainless steel's slightly softer makeup makes it easier to sharpen and maintain the sharpness of knives made from this material. Knives are typically made out of stainless steel, most commonly 420 (cutlery grade stainless steel), 440 (better quality cutlery stainless steel with more hardness and edge retention), and 316(typical surgical steel that is also food-safe, similar to 1045 surgical steel). Stainless steel has a long history of maintaining razor-sharp edges in terms of sharpness and edge retention. Additionally, compared to carbon steel, this type is more flexible and less rigid, which enables it to absorb.