The most preferred types of steel for knife making vary depending on the intended use.

In general:

  • 1095 carbon steel is preferred for camping and hunting knives; it can be very sharp but requires maintenance.
  • 440C and 12C27 stainless steel provide hygiene and durability in kitchen and butcher knives.
  • D2 tool steel is both hard and wear-resistant thanks to its semi-stainless composition.
  • Damascus (multi-layered) steel is prominent in collectible and aesthetic designs.

The best steel choice should be determined based on the knife’s intended use, hardness requirements, durability, and ease of maintenance.

The right steel means a long-lasting and reliable knife.