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Chromax steel has been specially developed for use in kitchen knives and combines an extreme hardness of 64-65 HrC with good abrasion resistance and limited sensitivity to chipping. The steel is much less susceptible to oxidation compared to carbon steel and therefore stays longer sharp, but if exposed to acids (citrus, onion, etc) patina will develop on the knife. Chromax consists of 5% Chromium, 1% Carbon (C), 0.9% Manganese, 1.2% Molybdenum and 0.5% Vanadium. This steel behaves when grinding just like Aogami #2 steel.



  • 14-07-2020 - I got a Shigefusa Nakiri from Christian and he took...  read more
  • 01-06-2020 - I bought a knife that unfortunately arrived chipped, but they...  read more
  • 14-04-2020 - Hello all,
    the shop is nice has very good knives and...  read more
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