STAINLESS STEEL
All steel blades are made of martensitic stainless steel. The basis for optimum function and durability of a blade, is the use of the correct steel alloy. The steel should deliver the perfect combination of cutting edge retention and corrosion protection. It should also be flexible, so it does not break during use.
The following steel alloys are used for household and professional knives:
C (%)
CR (%)
MO (%)
V (%)
MATERIAL NO.
ABBREVIATION DIN
ABBREVIATION AISI
1.4419
X 38 Cr Mo14
420
0.36 - 0.42
13.0 - 14.5
0.60 - 1.00
1.4034
X 46 Cr13
420
0.43 - 0.50
12.5 - 14.5
1.4116
X 50 Cr Mo V15
440A
0.45 - 0.55
14.0 - 15.0
0.50 - 0.80
0.1 - 0.2
1.4110
X 55 Cr Mo 14
440 A
0.48 - 0.60
13.0 - 15.0
0.50 - 0.80
≤ 0 .15
All Victorinox alloys are in accordance with Regulation (EG) no. 1935/2004 for products that come into contact with food.
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| VICTORINOX HOUSEHOLD AND PROFESSIONAL KNIVES
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