Knife Steel Chart Mobile:
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MA5MV(Ugine & Alz) - German steel, one of the most popular kitchen knife steels in mainstream German knives. Sometimes listed it as AISI 440A, but specs are considerably different, especially the Chromium content. Typically gets hardened to 54-56HRC, and the bigger the knife, softer the steel. There is no reason this alloy should be 54-55HRC even in the 8-10 inch long kitchen knife, but apparently to avoid issues with abusive users and lower production costs, steel is kept soft. Quite stain resistant, other than that not much to speak of in terms of edge holding.
Manufacturing Technology - Ingot
Country - Germany(DE)
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NOTE - Approximate composition based on manufacturer's or standard reference information and other alloys in the same reference group is shown.
* - Listed as an equivalent or replacement for alloys in this group.
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