Stainless
Stainless Steel
"Stainless" means stain-resistant, not stain-proof. In kitchen use, the steel can still discolour or pit if exposed to acidic environments — citrus, vinegar, or salt water — for extended periods. Wash and wipe dry after every use, and avoid leaving the blade soaking in water. With basic care, a stainless knife is very low-maintenance and a great everyday choice. Hitachi Special Steel, Japan 🇯🇵
"Stainless" means stain-resistant, not stain-proof. In kitchen use, the steel can still discolour or pit if exposed to acidic environments — citrus, vinegar, or salt water — for extended periods. Wash and wipe dry after every use, and avoid leaving the blade soaking in water. With basic care, a stainless knife is very low-maintenance and a great everyday choice. Hitachi Special Steel, Japan 🇯🇵
ATS34
Hardness
Rockwell C Hardness (HRC) measures how resistant a steel is to permanent deformation. For kitchen knives:
55–58 HRC — Soft. Easy to sharpen and forgiving of rough use, but dulls faster. Typical of most German knives.
59–61 HRC — Balanced. Good edge retention with manageable sharpening. Common in mid-range Japanese knives.
62–64 HRC — Hard. Excellent edge retention, holds a very fine edge. Requires more care and a fine stone to sharpen.
65+ HRC — Very hard. Exceptional edge longevity but more brittle — more prone to chipping if used roughly.
Higher is not always better — it depends on how you use and maintain your knife.
55–58 HRC — Soft. Easy to sharpen and forgiving of rough use, but dulls faster. Typical of most German knives.
59–61 HRC — Balanced. Good edge retention with manageable sharpening. Common in mid-range Japanese knives.
62–64 HRC — Hard. Excellent edge retention, holds a very fine edge. Requires more care and a fine stone to sharpen.
65+ HRC — Very hard. Exceptional edge longevity but more brittle — more prone to chipping if used roughly.
Higher is not always better — it depends on how you use and maintain your knife.
60–61
HRC
555759616365+
The ATS-34 steel, manufacturerd by Hitachi Special Steel, is the Japanese equivalent of the 154CM, famous for its toughness, corrosion-resistance and "high-speed" properties.
The 154CM was originally designed for jet engine turbine use, however it found its fame in the knife world after legendary knife maker Bob Loveless started using them for his hunters. In the years after that, the 154CM / ATS34 was considered as the top of the line steel by many makers and is still considered so. The high-manganese alloys provides a favorable combination and balance of properties like ductility, formability, strain hardening, and strength.
The 154CM was originally designed for jet engine turbine use, however it found its fame in the knife world after legendary knife maker Bob Loveless started using them for his hunters. In the years after that, the 154CM / ATS34 was considered as the top of the line steel by many makers and is still considered so. The high-manganese alloys provides a favorable combination and balance of properties like ductility, formability, strain hardening, and strength.
Composition
ATS34 Element Composition
Compare with
ATS34
—
13.5%
10.1%
6.8%
3.4%
0
C
1.0%
Cr
13.5%
V
0.4%
Mo
4.0%
Mn
0.4%
Si
0.5%
P
0.03%
S
0.03%
C — Carbon
Cr — Chromium
V — Vanadium
Mo — Molybdenum
Mn — Manganese
Si — Silicon
P — Phosphorus
S — Sulfur
Hardness
60–61 HRC
555759616365+
Knives in ATS34
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Hatsukokoro
Hatsukokoro Ginga ATS34 Damascus Bunka 180mm
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Hatsukokoro
Hatsukokoro Hayabusa ATS34 Sanmai K-tip Gyuto 240mm
Hatsukokoro
Hatsukokoro Hayabusa ATS34 Sanmai Petty 150mm
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Hatsukokoro
Hatsukokoro Hayabusa ATS34 Sanmai K-tip Gyuto 210mm
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Hatsukokoro
Hatsukokoro Hayabusa ATS34 Sanmai Bunka 180mm
Hatsukokoro
Hatsukokoro Hayabusa ATS34 Damascus K-tip Gyuto 240mm
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Hatsukokoro
Hatsukokoro Hayabusa ATS34 Damascus Bunka 180mm
Hatsukokoro
Hatsukokoro Ginga ATS34 Damascus Gyuto 210mm
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Hatsukokoro
Hatsukokoro Ginga ATS34 Damascus Gyuto 240 mm
Hatsukokoro
Hatsukokoro Ginga ATS34 Damascus Petty 150mm Dyed Birch
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Hatsukokoro
Hatsukokoro Ginga ATS34 Damascus Santoku 180mm
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Hatsukokoro