4116 Steel Knife Review – Good Or Bad For Knife

Peter Stec
September 14, 2021
4116 Steel Knife Review

The type of steel such as 4116 Steel used in the blades of a chef knife has a lot to do with selecting the best knife for your needs. It reveals why knife users are continually debating which types of steel is superior. In this case, you’re presumably hoping to learn from an expert how to utilize a 4116 stainless steel knife.

We’ve spoken with several different knife users and producers interested in learning more about this German steel and have received various responses. As a result, we decided to provide a comprehensive, unbiased assessment of this metal. This article will answer all of your queries about German 4116 types of steel in our review below. These knives may not be as well-known, but they are hidden gems for anyone looking for well-made knives.

This particular steel has a one-of-a-kind composition, which we will examine in this article.

What is 4116 Stainless Steel? 

When it comes to creating a chef knife, cold steels you use directly impacts the sharpness and endurance of the blade. The percentage yield of each element in the steel is, in essence, what distinguishes them from one another.

Manufacturers can tweak elements including silicon, sulfur, manganese, and carbon to change the knife’s characteristics. As a result, you can select the appropriate material composition based on its intended use.

Due to its exceptional corrosion resistance, incomparable strength, and excellent edge holding, they created the steel for hygienic applications such as the medical, medical industry, and food industries. Cold Steel knives is a top-rated knife company that makes chef knives out of this steel.

4116 Steel Composition 

  • 0.55% Carbon content: It is not an alloying element but it increases impact resistance and promotes toughness.
  • 15% Chromium content: Promotes the knife’s oxidation resistance, making it more robust.
  • 1% Manganese: Supports knife flexibility, toughness, and durability.
  • 1% Silicon: During machining, it uses an oxidizing agent.
  •  0.04% Phosphorus: It makes it easier to process and extends the life of the product.
  • 0.03% Sulfur: Machinability is improved. However, it will have an impact on the blade’s corrosion resistance.
  • 0.8% Molybdenum: Knife machinability and durability are improved.
  •  0.15% Vanadium: Creates a balance of abrasion resistance and hardness.

4116 Stainless Steel Properties

We must first examine the chemical composition of 4116 stainless steel to comprehend its characteristics of strength. It will provide us with a good picture of the steel’s characteristics. Some of the physical characteristics, as well as the compositions, are included below.

Toughness

4116 Steel Knife Review

Toughness refers to a material’s ability to bear intense pressure. The stainless blade steels 4116 have a structure that favors this property. Knives produced of this substance will cut through something since it contains 1% manganese and silicon.

Corrosion Resistance

It has a significant amount of chromium—up to 15%, to be exact—which makes it stainless and prevents rusting and corrosion. Said knives forged from this German steel will perform well in humid environments or a marine environment where balance of carbon steel and resistance to corrosion is likely a problem.

Sharpness

The sharpness of a chef knife is its most valuable feature. This steel is easy to manufacture and grind, with a Rockwell hardness rating of 56. Making a knife out of 4116 knife steel will give you just the proper amount of sharpness for a wide range of culinary duties.

Edge retention

This German steel maintains its edge reasonably well and is among the toughest steels in the variety of types of steel. However, it does not provide the best edge retention compared to most low-end knife steels on the marketplace. It is most likely due to its softer composition, which directly impacts the capacity of any steel to maintain its cutting edge.

4116 Steel Rockwell Hardness

4116 Steel Rockwell Hardness

4116 stainless steel has a hardness rating of 56HRC according to the Rockwell Hardness Test. When contrasted to other steels used in the production of kitchen knives, this is quite acceptable. A knife made of 4116 steel can resist years of usage without denting or wear.

4116 Steel Heat Treatment 

Only some types of stainless blade steels are acceptable for heat treatment. Due to various variables such as the form and structure of each part, the hardening degrees, and the rate of heating, chilling, and soaking durations will vary when heat treatment stainless steel. Like any other steel, the performance of 4116 is dependent on proper heat treatment. It’s simple to sharpen to a razor-sharp edge with the appropriate heat treatment, and it keeps its edge well.

Is 4116 Steel suitable for knives?

4116 stainless steel is a solid choice for chef knife blade steels. It has a strong degree of corrosion resistance, making it excellent for edges used in humid or marine environments, such as a kitchen or dining knives. 

It also has better edge retention than other low-cost steels. It is highly robust and will not readily shatter or roll when subjected to misuse. This steel produces very economical knives, making it a perfect choice for anyone searching for a budget-friendly knife that provides good value.

Best 4116 Steel Knives 

Cold Steel Peace Maker

Straight out of the box, the Cold Steel Peace Maker knife is razor-sharp. Compound-ground edge holding angles on the 4116 stainless steel blades make sharpening the chef knife a breeze. There’s nothing spectacular about the handle because it is plastic. It does, however, have dented exterior edges that provide a decent grip and its performance increases.

Ka-Bar 2-1232-1

With a light-brown and gold color scheme, the Ka-Bar 2 has a traditional style. Furthermore, the Ka-Bar 2 knife comes with an authentic leather holster, which makes carrying the knife simpler and looks excellent.

4116 Steel Equivalent

The 4116 steel is similar to the 400 series in terms of chemical composition and toughness. Blade durability is marginally higher than 420 and 440, and they’re all very renowned in the kitchen knife market because of their superior corrosion resistance and low cost.

4116 Steel Alternatives 

Regarding accessibility, the 4116 is always on the marketplace, so getting your hands on this material for kitchen cutlery isn’t going to be difficult. However, if you can’t find it, look for something better. 

Features41168Cr13MoV
Edge retention6/109/10
Wear resistance8/109/10
Toughness10/106/10
Corrosion resistance9/109/10

When compared to 4116 steel, 8cr13mov has more excellent edge retention and wear resistance. 4116 outperforms 8cr13mov in terms of toughness. Both plates of steel, however, have the same amount of excellent corrosion resistance.

Features4116D2
Edge retention7/108/10
Wear resistance6/107/10
Toughness10/104/10
Corrosion resistance9/105/10

4116 steel has a little higher hardness and incredible resistance from corrosion than D2 steel. D2’s performance increases as it has a higher carbon content than 4116 steel, which offers it ultra-sharp edge retention and wear resistance. Due to its higher hardness than 4116 steel, sharpening D2 could face usability difficulties.

Conclusion

Knives constructed of this material have several advantages, including tensile strength, unbeatable strength, sharper edge and edge toughness. Users can use them for a multitude of things, including cooking and pharmaceutical industry.

Knowing the build material is vital if you’re looking for a pocket knife for a specific reason. The 4116 has consistently proven to be an excellent price range alternative for both outdoor and indoor use.

About The Author
Hey Knife Up gang! I'm Pete, and I'm just another man like you in a small rural town who loves the outdoors as much as the other million internet users that cruise sites like KnifeUp.com every day. The difference is that I like to share what I know and research what I don't totally know so that YOU can have all the info you need to feel confident and prepared for all things outdoors-related! And, for those who care, I have 42 years of wilderness canoeing and bushcraft experience in Northern Ontario and spend most of my Summers covered in mosquitos and fish slime, but hey, it's a lifestyle choice, eh?

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