SANTOKU
SANTOKU
9Cr18MoV steel is a high-carbon martensitic stainless steel that is widely used in the production of various knives, scissors, and other cutting tools. It is known for its excellent edge retention, corrosion resistance, and toughness, making it a popular choice for affordable kitchen and everyday knives. In this guide we will look at what 9Cr18MoV actually is, how hard it gets, how it compares with other steels, and where it sits next to the steels we use in our own knives.
In short
9Cr18MoV is a good mid-range Chinese stainless steel. Its composition is roughly 0.9% carbon, 18% chromium, with about 1% molybdenum and a little vanadium, hardened to around 58–60 HRC. It takes a keen edge, resists rust well and is easy to re-sharpen, which is why it turns up on so many affordable kitchen and pocket knives.
For a kitchen knife you will keep for years, a premium Japanese stainless like VG10 or AUS-10 (around 60–61 HRC) holds its edge longer. See our VG10 Damascus range if you want a step up from 9Cr18MoV.
Table of contents
Properties of 9Cr18MoV Steel
9Cr18MoV is a high-carbon stainless steel, and its name follows the standard steel-naming convention. It contains roughly 0.85–0.95% carbon (the “9”), around 17–19% chromium (the “Cr18”), plus about 1–1.3% molybdenum and a small amount of vanadium, roughly 0.07–0.12% (the “MoV”), with traces of manganese and silicon. In other words, chromium is the dominant alloying element, not molybdenum.
The relatively high carbon content gives excellent edge retention and lets the steel be hardened to around 58–60 HRC after heat treatment, so it takes and holds a sharp edge well. The molybdenum and vanadium form hard carbides that further improve wear resistance and toughness.
One of the key benefits of 9Cr18MoV is its corrosion resistance. The high chromium content forms a passive layer of chromium oxide that protects the steel from rust and staining. That makes it a sensible choice for kitchen knives and for use in damp environments, provided it is dried after washing.
Despite its hardness, 9Cr18MoV is also reasonably tough, so it is less prone to chipping or cracking than some harder, more brittle steels. That balance of hardness, corrosion resistance and toughness is what makes it such a common choice for mid-priced cutting tools.
Uses of 9Cr18MoV Steel in the Knife Industry
9Cr18MoV steel is widely used in the production of various knives, including folding knives, hunting knives, and kitchen knives. Its combination of edge retention, corrosion resistance, and toughness makes it a popular choice for many knife makers who want good performance at an affordable price.
One of the main reasons it is used so widely is its ability to hold a sharp edge for a reasonable length of time while still being easy to bring back to sharpness. That makes it forgiving for everyday users. Its corrosion resistance also makes it well suited to kitchen knives, where the blade is regularly exposed to moisture, acids and washing up.
Because it is tougher than some harder high-carbon steels, 9Cr18MoV is also less prone to chipping in general use, which suits busy kitchens and outdoor knives alike.
Heat Treatment of 9Cr18MoV Steel
Heat treatment is the process of heating and cooling metal in order to change its properties. For 9Cr18MoV steel, the heat treatment process determines the final hardness, toughness, and other properties of the steel. The common techniques are quenching, tempering, and annealing.
Quenching is the process of rapidly cooling the steel after it has been heated to a high temperature. This creates a hard, but brittle, structure, which is then tempered to restore toughness. Tempering involves reheating the steel to a lower temperature for a set time, which reduces brittleness and gives a more usable balance of hardness and toughness.
Annealing softens the steel and improves its ductility, and is used during manufacturing rather than on a finished blade. The exact heat treatment a maker uses is why the same steel can end up anywhere from about 58 to 60 HRC depending on the knife.
Comparison with Other Knife Steels
9Cr18MoV is a popular choice for knife making, but it is not the only option. Other commonly compared steels include 420HC, 440C, AUS-8, D2 and 14C28N — and, for kitchen knives, the Japanese steels VG10 and AUS-10.
420HC is a lower-cost stainless with good corrosion resistance but softer edges. 440C is a high-carbon stainless with excellent edge retention and corrosion resistance, but it can be harder to sharpen. AUS-8 is a Japanese steel with good toughness at a slightly lower hardness. Compared with these, 9Cr18MoV sits in the sensible middle: harder than 420HC and AUS-8, easier to sharpen than 440C, and genuinely stainless.
Against the premium Japanese kitchen steels, the difference is clearer. VG10 and AUS-10 are typically run harder (around 60–61 HRC) and take a finer, longer-lasting edge, which is exactly why they are used in higher-end Japanese knives — including most of our own range. 9Cr18MoV is the value option; VG10 and AUS-10 are the upgrade.
| Steel | Typical HRC | In a nutshell |
|---|---|---|
| 9Cr18MoV | 58–60 | Good value all-rounder; easy to sharpen |
| VG10 (we use this) | 60–61 | Finer, longer-lasting edge; premium Japanese |
| AUS-10 (we use this) | 60–61 | Tough, keen and stainless; premium Japanese |
| 440C | 59–61 | Great edge and rust resistance; harder to sharpen |
| AUS-8 | 56–58 | Tough and easy to sharpen; softer edge |
See the fuller steel-by-steel table in section 7.
Maintenance and Care of 9Cr18MoV Steel Knives
9Cr18MoV steel knives can provide excellent performance, but a little care keeps them at their best.
Sharpening is the main one. Regular touch-ups keep the edge keen. A standard whetstone at roughly 15–20 degrees per side works well — work up through the grits and finish on a fine stone. Because 9Cr18MoV is not especially hard, it responds quickly and does not need special equipment.
Beyond sharpening, hand-wash and dry the blade rather than putting it in the dishwasher, and wipe it down after cutting acidic foods. Although it is stainless, drying it after washing avoids any spotting and keeps it looking good for years. The same care advice applies to harder steels like VG10 — see our knife care guide for the full routine.
Where Else 9Cr18MoV Is Used
9Cr18MoV is not limited to knives. Its hardness, wear resistance and corrosion resistance also make it a common choice for bearings, precision components and surgical instruments such as scalpels and scissors, where a keen edge and resistance to rust both matter. For our purposes, though, what counts is how it performs in the kitchen — and there it is a capable, affordable steel that sits just below the premium Japanese grades.
Comparison Table of Popular Knife Steels: 9Cr18MoV, VG10, AUS-10, 440C, AUS-8 and Others
| Steel | Hardness & Edge Retention (HRC) | Corrosion Resistance, Toughness, & Ease of Sharpening |
|---|---|---|
| 9Cr18MoV | 58-60 (good hardness and edge retention) | Good corrosion resistance and toughness, moderate ease of sharpening |
| VG10 | 60-61 (excellent hardness and edge retention) | Excellent corrosion resistance, good toughness, moderate ease of sharpening |
| AUS-10 | 60-61 (excellent hardness and edge retention) | Good corrosion resistance and toughness, moderate ease of sharpening |
| 420HC | 56-58 (moderate hardness and edge retention) | Good corrosion resistance, moderate toughness, easy ease of sharpening |
| 440C | 59-61 (excellent hardness and edge retention) | Excellent corrosion resistance, moderate toughness, difficult ease of sharpening |
| AUS-8 | 56-58 (moderate hardness and edge retention) | Good corrosion resistance and toughness, moderate ease of sharpening |
| D2 | 60-62 (excellent hardness and edge retention) | Good corrosion resistance, tough, difficult ease of sharpening |
| 8Cr13MoV | 56-58 (moderate hardness and edge retention) | Good corrosion resistance and toughness, moderate ease of sharpening |
| 14C28N | 58-60 (good hardness and edge retention) | Good corrosion resistance and toughness, moderate ease of sharpening |
Note: The values listed above are approximate and may vary based on the heat treatment process and other factors.
Want a step up from 9Cr18MoV?
Our Japanese kitchen knives use VG10 and AUS-10 cores (around 60–61 HRC) — harder than 9Cr18MoV, with longer edge retention and the same easy stainless care. Popular starting points are the Aiko Black Damascus (VG10, from £64.99), the Riku Damascus VG10 (from £49.99) and the Minato Santoku (AUS-10, £89.99).
Shop VG10 Damascus knives →Conclusion
9Cr18MoV is a versatile and durable stainless steel that offers a lot for the money. Its balance of edge retention, corrosion resistance and toughness — at around 58–60 HRC — makes it a sensible choice for affordable kitchen and everyday knives.
If you simply want a capable, low-maintenance blade on a budget, 9Cr18MoV will serve you well. If you want an edge that stays keen for longer and a knife to keep for years, it is worth stepping up to a premium Japanese steel such as VG10 or AUS-10 — you can see the difference across our chef knives and the wider Damascus range.
Frequently Asked Questions
Is 9Cr18MoV a good knife steel?
Yes. It is a solid mid-range stainless steel, hardened to about 58–60 HRC. It holds a keen edge, resists rust well and is easy to re-sharpen, which is why it appears on many affordable kitchen and pocket knives.
What is the composition of 9Cr18MoV steel?
Roughly 0.85–0.95% carbon, 17–19% chromium, 1.0–1.3% molybdenum and 0.07–0.12% vanadium, with small amounts of manganese and silicon. The name reflects this: the 9 is the carbon, Cr18 is the chromium, and MoV is the molybdenum and vanadium.
Is 9Cr18MoV stainless steel?
Yes. With 17–19% chromium it is comfortably above the roughly 11% threshold for stainless steel, so it resists rust and staining well with normal care.
9Cr18MoV vs VG10 — which is better?
VG10 is harder (around 60–61 HRC) and takes a finer, longer-lasting edge, which is why premium Japanese knives use it. 9Cr18MoV is cheaper and a little easier to sharpen. For a kitchen knife you will keep for years, VG10 or AUS-10 is the better long-term choice.
How do you sharpen 9Cr18MoV steel?
On a standard whetstone at roughly 15–20 degrees per side. Work up through the grits, finish on a fine stone and strop to remove the burr. It takes an edge readily and does not need special equipment.
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