1. 154CM

Relatively hard, it is generally considered to be an upgraded version of 440C with molybdenum added. Compared with 440C, it has superior edge retention, and despite the slightly lower 

chromium content, it still retains excellent corrosion resistance. It has appropriate toughness to meet the needs of most uses. As long as the tool is used properly, it is not difficult to sharpen. 

You will find that many pocket knives produced by manufacturers such as Benchmade are made of 154CM steel. CPM154 is different from other alloys produced by the Crucible particle 

metallurgy process. The CPM process optimizes the carbide particles, resulting in this slightly better edge retention steel...but whether every user can tell the difference between them is not 

certain.

2. ATS-34

This steel produced in Japan is generally considered to be equivalent to 154CM steel produced in the United States. In fact, it has very similar properties and characteristics to 154CM. 

Generally speaking, it is a representative of high-quality steel and is very popular among knife manufacturers. ATS-34 has excellent edge retention, but in reality, it is less rust resistant than 

the lower grade 440C steel.

3.D2

D2 steel is a tool steel that is often referred to as a ‘semi-stainless steel’ because it does not contain as much chromium as the 13% chromium required for full stainless steel, but it still has 

good corrosion resistance. On the other hand, D2 steel is much harder than other steels in this group, such as 154CM and ATS-34, so it will hold an edge better. That said, it is not as tough as 

many other steels, and is much more difficult to sharpen. In fact, if you want to have a sharp D2 steel knife, you really need to be a good knife sharpener.

4.VG-10

VG-10 steel is very similar to 154CM and ATS-34, with more chromium for improved corrosion resistance, and also contains vanadium to make it more flexible than the other two. It originated 

in Japan and has not been around for long. Almost all Damascus kitchen knives made by Japanese swordsmiths use this steel, including those Damascus kitchen knives made by the Japanese 

for Zwilling in Germany. Therefore, high-end kitchen knives made in Japan are much more cost-effective than Zwilling. Now VG-10 is slowly being introduced to the US market by the knife 

company Spyderco. It is really hard and needs special grinding. It is also a bit fragile.

5.H1

H1 steel is produced by Myodo Metals in Japan. It is basically the most corrosion-resistant and basically does not rust. It is a typical representative of stainless steel. Of course, its price is quite 

high, but its sharpness retention is average. Therefore, it is very suitable for making diving equipment. It is a very expensive material.

6.N680

N680 steel, with a nitrogen content of 0.02% and a chromium content of 17%, is quite corrosion-resistant. For example, if your blade is often in contact with salt water, then this steel is suitable for you. This is also a fine-crystal steel, so the edge is very sharp. Think of it as a slightly cheaper alternative to the H1, with decent edge retention, just not as strong as the 154CM.