The blank for the Chef 220 blade is made for surface mounting, the blade height is 50 mm, the length is 220 mm, the butt thickness is 2.5 mm. The total length of the workpiece is 365 mm. This is a blank for a kitchen chef knife - the main knife in the kitchen, with which you can perform most of the cooking work. The workpiece is designed for an ergonomic handle, very comfortable to use. The blade is sharpened, at first glance the knife is very sharp. But this is just a technological sharpening, which indicates the angle that the manufacturer recommends for sharpening this product in the future. Therefore, after manufacturing, the knife should still be sharpened for real.
The material of the blade blank is corrosion-resistant rolling martensitic steel X45CrMoV15 with molybdenum and vanadium alloying additions. Composition: 0.45% carbon, 14.35% chromium (Cr), 0.48% molybdenum (Mo), 0.12% vanadium (V).
Explanation of the abbreviation marking X45CrMoV15:
The designation X tells us that the steel has alloying elements that provide unique properties such as corrosion resistance, hardness, strength, etc.
The number 45 indicates the percentage of carbon content, which actually makes iron - steel. The carbon content of the alloy is 0.45%, which, with adequate heat treatment, gives the metal fairly good strength and hardness.
The symbol of the chemical element Cr (chromium) in the designation of the steel grade indicates the presence of this metal in the alloy. Chromium performs several functions at once - it affects the ability of steel to harden and improves the structure of steel, gives the alloy anti-corrosion properties, and increases its wear resistance.
Mo - molybdenum, the presence of which in the ligature prevents the fragility of the blade, increasing its rigidity, making the steel more resistant to high temperatures.
V - vanadium, a very important alloying element for steels, the admixture of which, even in small quantities, significantly improves the mechanical properties of steel and enhances the effect of other alloying elements, in particular chromium.
And finally, the number 15 tells us about the total amount of carbon and alloying additions in the alloy - 15%.
With a relatively low cost of blades made of X45CrMoV15 steel, knives made of it have unique properties and are the best choice for both professionals and home use, due to the high hardness of the alloy, exceptional cutting power, long-lasting sharpness of the blade edge and special metal microstructure. Sufficient carbon content in the X45CrMoV15 steel composition gives the blade an optimal hardness - about 58 HRC. Knives made of such steel hold sharpening longer, do not change their color, are less susceptible to oxidation, are ideal for intensive use and retain their excellent appearance throughout their entire service life. Experts recognize that X45CrMoV15 steel is the optimal balance between strength and hardness for a knife.
The blank for the Chef 220 blade is made by stamping. Until recently, such products were significantly inferior in quality to expensive forged knives. However, with the advent of new technologies, the gap in quality parameters between forged and stamped knives is getting smaller. Stamped blades are cut from a sheet of rolled steel, then they are given the appropriate shape, hardened and sharpened. The process takes less time than forging, but results in lighter, thinner blades that are less expensive and can withstand repeated sharpening. To date, knife blades made of rolled steel are approaching forged blades in their properties. Stamped knives are distinguished by good ergonomics and less weight than forged knives..
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