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Since I have some experience at knife importing I can tell you that the knife manufacturers around Yang Jiang (China's cutlery center) only have two stainless steels available to them in large quantities. One they call 420 which they usually harden to around RC54-55 and the other they call 440 which they usually harden to around RC 57-58. The one they call 440 performs about like 440C or AUS-8 ,I suppose, but it really isn't accurate to call it that even though some importers do. It might not even be appropriate to call it 440, for that matter. They are just the terms these manufacturers use. Perhaps the compositional name is really the best way to describe it.
They can bring in other steels but it increases the cost of the knife big time for the importer. Most of the knives made by these firms would be made from one of these two locally available stainless steels. The bottom line is that I wouldn't spend a lot time worrying about steel terminology in China. It isn't nearly as sophisticated as it is here or in Japan or Europe.
They can bring in other steels but it increases the cost of the knife big time for the importer. Most of the knives made by these firms would be made from one of these two locally available stainless steels. The bottom line is that I wouldn't spend a lot time worrying about steel terminology in China. It isn't nearly as sophisticated as it is here or in Japan or Europe.