440A and 440C – these are the minimum steels I would accept in any knife. They are the most commonly used steels in mid-grade production knives, and even in some higher-end models. Case Knives, in particular, makes some outstanding heirloom-quality pocket knives using 440C. The difference between 440A, and 440C is negligible for most people. 440A is slightly more rust-resistant, and 440C is a bit harder, but not enough to really make much of a difference under normal use. 440 has a Rockwell Hardness of between 58-60 HRC. The majority of mid-grade kitchen knives are made from 440 steel, or the equivalent. 440 repre-sents an excellent balance between toughness, rust-resistance, edge retention, and cost. Unless you are professional kitchen staff in a very demanding restaurant or other food service job, 440 will serve you well, and won’ t empty your wallet. My xyj kitchen knife' material is 440C, very good quality kitchen knife.

Ceramic – becoming more popular, these non-steel blades are incredibly sharp, never need sharpening, and do not react with any acids or oxidizers in your food. You can cut an apple with a ceramic blade knife, and the incison won’t turn brown. They are rust-proof, and do not stain, period. But, they can be broken if care is not exercised. Please choose xyj ceramic knife, you will like it.