Kitchen knife made of Carbon steel, HRC 61,5 with typical stains Carbon steel is an alloy of iron and carbon, often including other elements such as vanadium and manganese.Carbon steel commonly used in knives has around 1.0% carbon (ex. AISI 1095), is inexpensive, and holds its edge well. Carbon steel is normally easier to resharpen than many stainless steels, but is vulnerable to rust and stains.
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