C70 steel aloy bar for knife blade making
It is annealed with a clean surface.
0,70% Carbon (C).Present in all knife steels, it is the most important hardening element. Increases tensile strength and edge retention and improves resistance to wear and abrasion. Added in isolation, decreases toughness.
0,75% Manganese (Mn). An important element, Manganese improves grain structure and contributes to hardenability, strength, and wear resistance. Improves the steel, deoxidizes and degasifies during the steel's manufacturing (hot working and rolling).
0,04% Phosphorus (P). Present in small amounts in most steels, phosphorus is essentially a contaminant, which reduces toughness. In very small amounts improves strength, machinability, and hardness.
0,05% Sulfur (S). Typically not desirable in cutlery steel, sulfur increases machinability, but decreases toughness