Victorinox - Kitchen and Commercial knives

14 | VICTORINOX KITCHEN & COMMERCIAL KNIVES All steel blades are made of martensitic stainless steel. The basis for optimum function and durability of a blade, is the use of the correct steel alloy. The steel should deliver the perfect combination of cutting edge retention and corrosion protection. It should also be flexible, so it does not break during use. The following steel alloys are used for our kitchen and commercial knives: All Victorinox alloys are in accordance with Regulation (EG) no. 1935/2004 for products that come into contact with food. MATERIAL NO. ABBREVIATION DIN ABBREVIATION AISI C (%) CR (%) MO (%) V (%) 1.4419 X 38 Cr Mo14 420Mod 0.36 - 0.42 13.00 - 14.50 0.60 - 1.00 1.4034 X 46 Cr13 420Mod 0.43 - 0.50 12.50 - 14.50 1.4116 X 50 Cr Mo V15 420MoV 0.45 - 0.55 14.00 - 15.00 0.50 - 0.80 0.10 - 0.20 1.4110 X 55 Cr Mo 14 440 A 0.48 - 0.60 13.00 - 15.00 0.50 - 0.80 ≤  0 .15 STAINLESS STEEL