The knife blade has become one of the main characteristics for Morakniv, due to its high quality, design and sharpness. For more than 130 years we’ve refined our methods and constantly worked to improve our products. How we treat, harden and polish our knives is a vital part of our quality work, and the recipe is a well-kept company secret. This results in knives that will always live up to your expectations and that you always can put your trust in.
The blade of a Morakniv can be made of three different kinds of steel: stainless steel, carbon steel or laminated steel. Each steel type has its unique properties that determine which model is matched with which steel.
Stainless steel (S)
Knife blades made of hardenable stainless steel – 12C27 and 14C28N, hardened to HRC 56-58 – are found on knives with extreme strength and a long life. They also have a very high resistance to moisture, which otherwise can make the blades rust. Stainless steel stays sharp for much longer than carbon steel and is far less sensitive to rust. Stainless steel is easy to maintain. However, it is always good to take the habit of rinsing the blade under running hot water, preferably with a mild soap solution, after use if the knife has become dirty.
Carbon steel (C)
Carbon steel knife blades are hardened to HRC 58-60 and provide the highest possible sharpness at a good price. Knives of this steel type will eventually have a matte-gray finish, a change that does not, however, adversely affect the quality. On the contrary, this will rather improve the resistance to corrosion. Carbon steel is easy to sharpen, but requires more maintenance when exposed to moist or corrosive environment. Make sure to keep the blade clean and dry. For example, fruit acids immediately leave spots on the blade. Our carbon steel has a carbon content of 1%.