Time for some detective work: What is "Trizor"?

J

JDMSMBACPA

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May 21, 2003
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Here's what some of the promotional material says:

Q. What is the composition of the metal alloy used in Chef'sChoice® cutlery?
A. The specific formula of the steel alloy used in Chef'sChoice® cutlery is proprietary. However, it contains much higher levels of carbon and stainless alloys than the popular European or domestic brands. It is important to understand that the alloy itself is only part of the reason for the outstanding performance of Chef'sChoice® knives. EdgeCraft research scientists have also developed special aerospace metallurgical processing and forging technologies that, with the alloy's unique composition, produce a knife of incredible strength, toughness, and durability.

EdgeCraft produces totally unique cutlery by forging with a steel which has exceptionally high tensile strength. This proprietary steel gains its strength and uniqueness because it contains twice the carbon (over 1%) and on the order of 10 times (over 3%) the molybdenum used in Soligen, Theirs, and U.S. household cutlery. The high molybdenum content adds flexibility and toughness. Called Trizor® steel, its chromium content is in the conventional range (13-14%) for quality stainless steels, yet its ability to provide stainless properties is enhanced further by its uncommonly high molybdenum content. Borrowing novel technology from the aerospace sector, and adding radically new processing procedures, has made it possible for us to forge and condition this new ultra-strength steel to achieve major gains in strength and toughness for the stainless blade.

Because Trizor® steel is stronger and tougher, it will take a better edge and retain that edge up to ten times longer than knives of conventional steel such as those listed above. The tensile strength of steel is directly related to the Rockwell hardness of the steel. Trizor® steel knives have a hardness of Rockwell 60 compared to 52-55 for conventional European knives.

Chrome-vanadium-molybdenum stainless steel is tempered and vacuum hardened to create an extremely rugged blade that takes a razor sharp edge and stays sharp longer.

1% carbon + 13% - 14% chromium + 3% molybdenum + vanadium.

We probably can't come up with the correct answer, but if the promotional materials are accurate (I Know--a HUGE if) then what do you think it is?

I looked for something with similar levels of carbon, chromium and molybdenem that also contained vanadium and used aerospace inspired vaccum processing. I only found one steel. I'd be surprised if Chef's Choice uses that steel in chef's knives, but at $80 for a 6" chef's knife I suppose they could afford to do so.

What do you think it is?
 
According to the alloy composition and the Rockwell hardness stated in that text, it sounds a bit like 154-CM or ATS-34 to me.
 
Here is what I found by google searching the elements and the terms "vacuum" and "aerospace": LINK The proportions are pretty close, but it's probably wishful thinking.

. . . a double vacuum melted martensitic stainless high speed steel designed for critical aerospace structural components and high-performance bearings . . .

. . . an excellent knife steel. The very good wear resistance and corrosion resistance result in knife blades which exhibit excellent edge retention and long life. The molybdenum in the steel enhances the corrosion resistance provided by the high chromium content. In addition, the chromium, molybdenum, and vanadium contents provide approximately 19% carbide volume in the steel. This high carbide volume and the presence of very hard vanadium carbides enhance the wear resistance and edge retention of knife blades.
 
Not too unreasonable tothink it might be BG42, lots of knives use that. THing I find interesting is that it seems that they're saying they forge the knives, which to my understanding tends to be very hard to do with the stainless types of steel(I guess because of the chromium ocntent),a nd I'd thinkt hat vanadium content would make it even harder to forge.
 
The Henkels 4 and 5 Star and professional line are all forged stainless as is Wustoff Pro Series. I've got a Sabatier 6 stainless chef's knife inch thats also forged. Forged stainless is pretty common in good quality kitchen knives. Also Randall has been forging stainless knives for years. It is quite a bit more difficult that carbon steel but certainly doable.

phantom4
 
I hope they make their edges real thin because it sounds like the alloy would be a pain to sharpen. Usually high carbon and alloy content increases the amount of chrome needed to make a stainless composition. I'm not complaining since it is easier to sharpen alloys with lower chrome, but it sounds funny that they are claiming that their extra components are improving the stainless characteristic.
 
IIRC Chef's Choice's knives come with primary and secondary bevels and their electric sharpeners also produce primary and secondary bevels. The back bevel would help keep the edge thin.

At bottom all the manufacturing information above is marketing material. I wouldn't take any of the specific claims too literally. I was just intrigued by some of the clues it provides (e.g. chemical composition--particularly vanadium, chemical proportions, the use of vaccum in the metalurgical processing and an aerospace link).

Assuming it is BG42, how is that to sharpen? I guess I'll try another search.
 
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