what is 4/30 German stainless?

S

storyville

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Aug 11, 1999
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The Canadian mfr Grohmann describes its kitchen cutlery steel as “4/30 high carbon German stainless at a hardness Rockwell standard 54-56” (whose “actual carbon content is a trade secret,” yadda yadda). It is also described in the mfr’s literature as a “chromium-molybdenum-vanadium” steel.

Do any of you know if the composition of 4/30 German stainless approximates any of the stainless steels familiar in North America? Or can you shed any other light on its composition, characteristics, or performance?

Thanks!
Glen

[This message has been edited by storyville (edited 20 November 1999).]
 
could you ask the maker for a the property data on it, i can't find this stuff anywhere. as him why he keeps it at such a low rockwell hardness. thanks
 
Could be that the cabon content is so low that the stuff will not get any harder :>)

------------------
old pete
 
Thanks for the replies.

Magnum .44 -- I did ask for the composition of their steel, and the info here is all I've received in return. I suspect it may be similar to AUS8A, which has very small amount Vanadium content (0.1-0.25%) ... anyone else know?

Pete -- I consider Grohmann a reputable company, so I give them the benefit of the doubt that they use high-quality steel. Also, 54-56 RC is typical for kitchen cutlery, which is apparently preferable by many chefs, to prevent chipping and for ease of steeling. (At least acc. to my friend who is a caterer and my cousin's boyfriend, who is a restaurant chef...)

Nearly all of the mfrs in the kitchen cutlery industry claim their steels are "proprietary" or "trade secret," etc. etc. etc. Why so?

Still curious...
Glen
 
sounds like the average knife steel to me, i'm gonna make a chef's knife soon, from ats-34 or d-2. i'll probably heat treat it to 58rc. as for his special steel, i'd say there is plenty better, if you want an excellent butcher blade go to george tichbourne. he is the best when it comes to chef's knives, so i hear.
 
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