3cr13 is a martensitic stainless steel that offers consumers today a lower price point for fairly good knife performance. Whether used for kitchen or outdoor knives, it’s unique properties as a material tick many boxes for those looking to purchase a knife that’s reliable without breaking the bank!
First, let’s break down 3cr13 steel a bit and see how you can get the most out of it, by simplifying some terminology and examining what actually goes into a 3cr13 knife.
Table of contents
What is martensitic stainless steel?
The term ‘martensitic’ refers to the crystalline structure of the steel, and a martensitic structure allows 3cr13 stainless steel to be hardened or tempered in a variety of ways like heat treating. This makes the material malleable, and easier to work with, which means that the production price range is subsequently lower for the purchaser.
A ‘stainless’ steel is an alloy (mix) of iron and carbon that contains at least 11% chromium. The chromium content ensures that the steel is both heat resistant and protected against corrosion (rust). The chromium thus gives the knife made from it a good finish and durability over time.
The chemical composition of 3cr13 stainless steel
- Chromium: Chromium is the prime component in 3cr13 stainless steel and makes up 12% to 14% of its composition. The primary role of chromium is to protect the steel against rust, ensuring that your knife both looks good and lasts a long time.
- Carbon: 0.3% of 3cr13 steel is carbon. Carbon content is essential to a knife blade as it makes the blade hard.
- Manganese: 3cr13 steel is 1% manganese. The manganese is an alloying element that helps to convert iron into steel, and it decreases steel brittleness. This means the knife blade is more likely to stand up to knocks and possible damage.
- Silicon: Silicon makes up 1% of 3cr13 steel. It adds heat resistance and strength to the knife steel.
- Nickel: 3cr13 steel is 0.6% nickel. The nickel in the steel provides toughness and allows the steel to harden well.
- Phosphorus: 3cr13 steel is 0.04% phosphorus. Phosphorus makes the steel easier to work with and shape and it adds hardness to the steel alloy.
- Sulfur: A tiny amount at only 0.03%, but the sulfur is critical in 3cr13 steel because it improves the machinability of the steel and reacts with manganese in high temperature steel making conditions.
The key properties of 3cr13 steel
Hardness
3cr13 steel can reach a hardness level of 53 – 55 on the Rockwell Scale depending on how the steel is heat treated. This is one of the accepted ways to measure the hardness of a material and this rating makes 3cr13 steel moderately hard. It’s not the hardest steel out there, but it’s more than adequate for use in items like cutlery.
Toughness
3cr13 steel is robust enough for outdoor use and finds an application in things like throwing knives, tomahawks and so on. The nickel, manganese and silicon all add to the toughness of this knife material.
Wear resistance
This steel is again in the moderate range for wear resistance. The chromium and carbon in its structure make it hard and durable but it won’t have the wear resistance of more expensive steels like VG10 steel.
Edge retention
3cr13 doesn’t have the edge retention that you’ll find with premium level steel varieties but it’s acceptable. That being said, the composition of 3cr13 means it sharpens up very easily and this adds to its user friendliness.
Corrosion resistance
With its chromium component, 3cr13 steel knives are not prone to rust if they’re maintained properly, stored in dry conditions, and not left damp. For an attractive price, 3cr13 knives can be used outdoors (diving etc.) without corrosion for an extended time, as long as they’re thoroughly dried after use.
Ease of sharpening
3cr13 steel knives are amongst the easiest to sharpen and again save you money by not requiring any specialized sharpening tools. Whilst their edge retention isn’t of the best, they make up for it by ease of sharpening and easy edge maintenance.
3cr13 stainless steel vs VG10 stainless steel – how they compare
3cr13 steel and its high carbon counterpart VG10 steel are quite similar in composition. You’ll pay more for VG10 steel but it’s still relatively well priced when compared to other premium steels. This table compares them side by side for easy reference:
| CATEGORY | 3cr13 STEEL | VG10 STEEL |
| Hardness | Moderately hard at 53 – 55 HRC | Very hard at 56 – 60 HRC |
| Toughness | Fair | Good |
| Corrosion Resistance | Yes, if kept dry | Yes, if kept dry |
| Edge Retention | Fair | Very good |
| Wear Resistance | Fair | Good level of durability |
| Ease of Sharpening | Very easy to sharpen, no specialist products needed | Takes time and attention to sharpen, diamond stone and stropping recommended |
As you can see, compared side by side, for a little extra money the VG10 steel does win over most categories so could be regarded as the ‘better’ steel. If you’re prepared for the extra time and maintenance that VG10 steel requires you’ll get better knife performance overall.
3cr13 steel vs 7cr17MoV steel
Like 3cr13 steel, 7cr17MoV steel is at the lower end of the spectrum price wise and could be regarded as another ‘budget’ steel variety. Both are stainless steels, with a chromium content of more than 11% for rust resistance.
The 7cr17MoV stainless steel holds a sharper edge and is tougher than the 3cr13 steel over time. As far as corrosion resistance goes, they’re neck and neck, very similar performance. Both steels are relatively easy to sharpen and user friendly.
In totality, the 7cr17MoV outclasses the 3cr13 steel, it’s just better. It’s important to note though that the discrepancies may not be readily obvious between the two for the average user and depending on what you’re using the knife for. If you’re not overly concerned with the technical specs or minutiae of the differences in alloy make – up, both steels can offer good performance if the knives are well maintained and not abused.
3cr13 steel vs 420 steel
When rated side by side these 2 martensitic stainless steel varieties are so similar that you’ll be hard pressed to find glaring discrepancies. That being said, the 3cr13 contains more carbon than the 420 steel, making it slightly harder and by extension giving it the edge for toughness and durability.
The 420 steel also clocks in lower on the Rockwell scale at 50 HRC, again pointing to less hardness than 3cr13 steel in the alloy. Will you notice this very slight gap in everyday usage? Probably not.
3cr13 steel vs 154CM steel
Price wise, you’ll lose here as 154CM is a high – end stainless steel and thus pricier than 3cr13 steel products. Not surprisingly, it outclasses 3cr13 stainless steel in a number of areas.
The 154CM steel knife will hold a sharp edge for longer and is comparatively speaking a tougher and more wear resistant knife, that is indisputable. The 154CM steel is also more rust resistant than 3cr13 so will if cared for properly hold its finish longer.
In terms of sharpening, you won’t find it as easy to sharpen the 154CM knife blade when compared to the 3cr13 knife blade, but it makes up for a bit of extra work with more hardness and durability overall. For the 154CM steel blade a Syderco Sharpmaker works brilliantly and knife fundis recommend shaping a convex blade edge for superior performance.
In conclusion
3cr13 stainless steel knife products have a place in the market for fair performance at a reasonable price. Unless you’re going for the very best available or you tend to get a bit obsessed with metallurgical advances and new tech, 3cr13 stainless is adequate, user friendly and certainly not the worst out there.
Will it give the same longevity, performance, and keep its looks over time as well as more expensive premium steel varieties? No, it won’t. As an ‘everyday’ budget friendly stainless steel though, it holds it’s own and one cannot discount its contribution to the stainless steel market for price savvy shoppers.
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