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. PM / Powder Steel Powder Metallurgy (PM)
PM stands for powder metallurgy. Fine steel powder is consolidated under heat and pressure. This can produce a fine, even carbide structure, but performance still depends on the steel and its heat treatment. The PM label alone does not guarantee a harder, tougher or more chip-resistant knife. Nachi-Fujikoshi, 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. PM / Powder Steel Powder Metallurgy (PM)
PM stands for powder metallurgy. Fine steel powder is consolidated under heat and pressure. This can produce a fine, even carbide structure, but performance still depends on the steel and its heat treatment. The PM label alone does not guarantee a harder, tougher or more chip-resistant knife. Nachi-Fujikoshi, Japan 🇯🇵
SRS-13 SRS-13
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.
63–64
HRC
555759616365+
SRS-13 steel is a high-end, powder metallurgy stainless steel known for its excellent balance of hardness, toughness, and corrosion resistance. It combines the best attributes of both high-carbon and stainless steels, making it a versatile choice for kitchen knives. SRS-13 contains a notable amount of chromium for rust resistance, alongside carbon, molybdenum, and vanadium to enhance its edge retention and wear resistance. This steel is capable of being hardened to a high degree, allowing knives made from SRS-13 to achieve a sharp, durable edge that lasts. Its powder metallurgy process results in a uniform grain structure, contributing to its ability to take on a fine edge and maintain it through extensive use. SRS-13 steel is favored for premium kitchen knives, appealing to professional chefs and cooking enthusiasts seeking a blend of performance, ease of maintenance, and longevity.
Composition
SRS-13 Element Composition
Compare with
SRS-13
—
13.0%
9.8%
6.5%
3.3%
0
C
1.3%
Cr
13.0%
V
1.5%
Mo
2.75%
W
1.25%
Mn
0.3%
Si
0.3%
C — Carbon
Cr — Chromium
V — Vanadium
Mo — Molybdenum
W — Tungsten
Mn — Manganese
Si — Silicon
Hardness
63–64 HRC
555759616365+
SRS-13 Composition
What's in SRS-13
What each element does in your knife.
| Element | Spec range | What it does in your knife |
|---|---|---|
| CrChromium | 13.0% | Raises corrosion resistance; at roughly 13%+ free chromium the steel qualifies as stainless. Also improves hardenability and wear. |
| MoMolybdenum | 2.75% | Improves hardenability and toughness, boosts corrosion resistance, and helps the steel hold hardness under heat. |
| VVanadium | 1.5% | Forms extremely hard vanadium carbides for superior edge retention, and refines the grain for a finer, tougher edge. |
| CCarbon | 1.3% | The primary hardening element. More carbon means a harder edge that holds longer — but past a point it trades away toughness and rust resistance. |
| WTungsten | 1.25% | Forms hard carbides for wear resistance and edge stability, and keeps the steel hard even at elevated temperatures. |
| SiSilicon | 0.3% | Strengthens the steel matrix and acts as a deoxidiser, improving hardness and resistance to oxidation. |
| MnManganese | 0.3% | Aids hardenability and strength and acts as a deoxidiser in smelting. Too much can reduce toughness. |
Composition from zknives (K&S steel dataset) reference material. These ranges come from the K&S steel composition dataset, which is derived from zknives; maker figures are cited separately only when they are used on the page.
Knives in SRS-13
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Takeshi Saji
Takeshi Saji SRS13 Gyuto 210mm Western Blue Turquosie
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Takeshi Saji SRS13 Gyuto 210mm Western Green Turquosie
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Takeshi Saji SRS13 Gyuto 240mm Western Green Turquoise with Saya
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Takeshi Saji SRS13 Gyuto 240mm Western Blue Turquoise with Saya
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Takeshi Saji
Takeshi Saji SRS13 Nakiri 165mm Western Amboyna Handle
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Takeshi Saji
