Is 4116 Stainless Steel Good For Knives? 4116 Steel Review

The 4116 stainless steel comes from a fine-grained stainless steel produced by ThyssenKrupp the German company. It is also referred to in the form of 4116 Krupp stainless steel. It was initially designed for use in hygienic areas such as the production of knives for pharmaceutical, medical and food industries.

This steel can be used in the making of knives. Certain knife makers produce cheap knives that are low-end while others create high-end knives using similar steel. It is however, typically referred to as low-end steel.

4116 Steel Chemical Composition

  • Carbon C 0.55 percent: Improves edge retention, hardness and the strength of tensile. It also improves resistance of steel in the face of wear, friction and corrosion.
  • Chromium Cr 15.00 percent the formation of carbides of Chromium. It increases the hardness of blades and tensile strength. It also increases corrosion resistance.
  • Molybdenum Mo 0.80 percent It increases machinability and hardness.
  • Vanadium V 0.20 percent: blocks the growth of grains during high temperatures and heat treatment, which increases the toughness and strength of steel. It also produces carbides that improve wear resistance.
  • Phosphorous P 0.04 percent is a strong additive that increases the machinability of steel
  • Manganese Mn 1.00 percent: enhances the hardness and strength of steel. If the steel is treated with heat the hardening ability is enhanced due to the increase in manganese.
  • Silicon Si 1.00 percent increases strength and resistance to heat.
  • Sulfur S 0.03 percent: Enhances the machinability of the product, but is considered an impurity in large amounts.

Properties Of 4116 Steel

4116 Steel Hardness

Steel 4116 is stainless and has an hygienic value that is 56HRC in the Rockwell hardness scale. It is important to note that the degree of hardness can vary according to the method of heat treatment used by the producer.

This steel’s hardness isn’t too high, when compared with premium steels that have hardness levels of 60HRC or over. The steel’s hardness is due to the 0.5 percent Carbon in the composition.

4116 Steel Corrosion Resistance

The most desirable property you can receive from 4116 stainless steel is its resistance to corrosion. The credit for the outstanding resistance to corrosion is due to the large quantities of chromium within the composition. Due to this amount of corrosion resistance knives made of this steel are not affected by rust or staining even in corrosive environments.

It is due to its high resistance to corrosion that this type of steel is utilized in the production of medical and food tools.

4116 Toughness

Another excellent feature of 4116 stainless steel’s toughness is which is due in part to the high chromium concentration and its hardness. As it’s not an extremely tough steel, it provides excellent durability. In addition, the molybdenum present in its composition contributes to the strength, particularly when exposed to temperatures that are extremely high.

If you’re in search of an affordable knife that has excellent quality, the choices of 4116 are sure to please you.

4116 Edge Retention

Steel that is 4116 stainless remains sharp for a long time, but not as long as other lower-end steels available. Since it’s categorized as a soft edge on the scale of hardness, the low edge retention can be to be expected. If you decide to purchase this steel due to your desire to have other great features, you should be prepared for regular sharpening.

4116 Steel Wear Resistance

The steel has a small quantity in Vanadium as a component, which is responsible for its high wear resistance. The steel can last many years without wearing or wear, even in regular usage. It is not prone to deformation even after regular sharpening events since it dulls quicker.

Sharpening 4116 Steel

4116 steel can be simple to sharpen since it is soft steel, taking into consideration it’s hardness, 56HRC. As it gets duller getting a sharp edge quicker will result in a better balance. The ability to create an edge that is sharp with this kind of steel doesn’t depend on sharpening techniques or the tools you use.

4116 Steel Vs. Other Steels

4116 Steel Vs 8Cr13MoV

8Cr13MoV stainless Steel has better edges retention and wear resistance over the stainless steel 4116. In contrast 4116 shines with the toughness department, and is more easy to sharpen. It will give you the same amount of resistance to corrosion as both have an almost equal quantity of chromium elements within their alloys.

4116 Vs D2 Steel

The primary distinction is the fact that D2 isn’t stainless steel and, as such it has a lower corrosion resistance when compared to stainless steel 4116. D2 has higher levels of carbon than 4116 making it superior in terms of edge retention as well as wear resistance. However 4116 is a shindig in its toughness and is more easy to sharpen.

4116 Vs 420HC

4116 stainless steel has characteristics that are similar to the 420HC steel. 4116 stainless steel is a popular option for knife makers due to its outstanding resistance to corrosion and low cost. Cold Steel Knife Company however claims that 4116 is superior in terms of wear resistance than the 420HC. I consider 420HC to be the most similar to 4116 because of the alloy they use.

Is 4116 Stainless Steel Good For Knives?

Yes! Steel made of 4116 stainless is a great knife steel due to its an excellent resistance to corrosion, edges retention and wear resistance and is simple to sharpen. Furthermore the knives made from this steel are reasonably priced offering the best value for your money.

If you’re in search of low-cost knives that can be used in harsh environments such as the kitchen or in humid and salty areas take a look at the various models offered by 4116 knife. The same performance can be found using knives made of steel 420HC too.

About the author

Hi, my name is Jaba Ray. I'm a knife expert and researcher. I am the creator of, your one-stop site for everything related to knives. I love people who need suitable steel or knife for their cook because I'm also a food lover. I work with a team of people who've always had a passion for knives and blades on this site.

Leave a Comment