MD 606 Powder Steel
MD-606 Powder Steel – powder steel for kitchen knives
Modern powder steel used as a hard cutting core in multilayer kitchen knives. It offers precise cutting, good edge stability and long edge retention when used correctly.
MD-606 Powder Steel is a powder steel used as the cutting core of kitchen knives, especially in multilayer San Mai blades. The hard core forms the actual edge, while the outer layers help protect the sides of the blade and complement the overall knife construction.
According to the specification used for knives in this category, the MD-606 core reaches a hardness of approximately 60–63 HRC after heat treatment. This level of hardness makes it possible to create a fine edge with good wear resistance and longer retention during normal kitchen cutting.
However, the designation MD-606 is not a commonly available international standard, and its exact chemical composition is not publicly documented by an independent material data sheet. Therefore, without manufacturer documentation, it cannot reliably be described as equivalent to another known steel or precisely compared in composition with steels such as SG2, VG-10 or CPM S35VN.
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What does Powder Steel mean?
The term Powder Steel refers to steel produced by powder metallurgy. In this process, molten steel is atomised into fine particles that solidify rapidly. The resulting metal powder is then consolidated into a compact material under high pressure and temperature.
The main advantage of this technology is the ability to create a fine and uniform microstructure. Alloying elements and carbides can be distributed more evenly throughout the material than in some conventionally cast steels. The final properties, however, always also depend on the specific composition and heat treatment.
Hard cutting core
MD-606 forms the centre of the multilayer blade and extends all the way to the edge, where it provides the knife’s main cutting properties.
Edge retention
A hardness of approximately 60–63 HRC helps the edge resist normal wear when cutting boneless meat, vegetables and other ingredients.
Precise cutting
Combined with thin geometry and a quality grind, the steel can provide a clean and well-controlled cut.
Modern production
Powder metallurgy is intended to achieve a more uniform material structure and stable properties throughout the entire cross-section of the core.
San Mai construction: a hard core between two layers
Knives in this category use a three-layer San Mai construction. The MD-606 core is placed between two outer layers of steel. After the blade is ground, the hard core is exposed in the edge area, while the outer layers remain on the sides of the blade.
| Blade part | Role in the construction | Importance during use |
|---|---|---|
| MD-606 core | Forms the cutting edge of the knife. | Affects hardness, sharpness and edge retention. |
| Outer layers | Surround the hard core from both sides. | Complete the construction and protect the sides of the core. |
| Transition line | Shows the connection between the core and the outer layers. | It is a natural visual feature of a multilayer blade. |
What do we actually know about MD-606?
| Information | Status of information | What it means |
|---|---|---|
| Production method | Powder metallurgy is stated. | The material is presented as Powder Steel. |
| Core hardness | Approximately 60–63 HRC is stated. | The exact value may depend on the specific knife and heat treatment. |
| Knife construction | Three-layer San Mai blade. | MD-606 forms the hard cutting core between the outer layers. |
| Chemical composition | Not publicly documented by a material data sheet. | Exact percentages of individual elements cannot be stated. |
| Standard or equivalent | Not publicly confirmed. | MD-606 cannot automatically be equated with another known steel. |
Why do we not state the exact chemical composition?
MD-606 is not a publicly traceable standardised steel designation, and no official material data sheet with a chemical analysis could be verified. Without such a document, exact figures for carbon, chromium, vanadium or molybdenum content would be only estimates. Therefore, we do not invent technical specifications.
What performance can you expect from the knife?
A core hardness of approximately 60–63 HRC creates good conditions for long edge retention. However, the HRC value alone does not determine how easily the knife will pass through food. The resulting cutting feel is also influenced by blade geometry, thickness behind the edge, grind quality and final sharpening.
Knives in this category use concave blade geometry, which may reduce the area of direct contact with the food. The practical result varies depending on the knife shape, cutting method and type of food being prepared.
MD-606 is particularly suitable for kitchen knives designed for precise cutting of vegetables, fruit, herbs, fish and boneless meat. The hard edge is not intended for chopping bones, frozen foods or prying.
Which knife shape should you choose?
Santoku
Agile all-purpose knife suitable for vegetables, boneless meat, fish and herbs. The wider blade offers good control when working on a cutting board.
Chef / Gyuto
Longer all-purpose knife for larger ingredients, smooth cuts and the classic working style of a chef’s knife.
Chef / Kiritsuke
Distinctive all-purpose profile with a precise tip suitable for detailed work, portioning and accurate cuts.
MD-606 versus well-known powder steels
MD-606 cannot be reliably compared with another steel based on hardness alone. Two steels with the same HRC value may have different wear resistance, toughness, corrosion resistance and sharpening difficulty.
For materials such as SG2, ZDP-189 or Böhler M390 Microclean, manufacturer data and known chemical compositions are available. Such publicly verifiable documentation is missing for MD-606. Therefore, we do not describe it as equivalent to any of these steels.
You can compare other materials in the category premium powder steels .
A harder edge requires careful handling
Do not use kitchen knives with a core hardness of around 60–63 HRC on bones, frozen foods, hard pits or for prying. Do not twist the blade during a cut. Heavy lateral stress can cause chipping of the fine edge.
Sharpening MD-606 knives
For normal edge restoration, we recommend a quality sharpening stone with a medium grit. A finer stone can then be used to refine the edge. More important than a very high grit number is a stable angle, even progression and proper burr removal.
You can find suitable stones and accessories in the category knife sharpening . If you do not have experience sharpening harder kitchen knives, we recommend professional service.
Proper care
- Wash the knife by hand in lukewarm water with a mild detergent.
- Dry the blade immediately after washing.
- Use a wooden or suitable synthetic cutting board.
- Avoid glass, ceramic, stone and metal work surfaces.
- Do not cut bones, frozen foods or hard pits.
- Do not store the knife loose among metal cutlery.
- Do not use a dishwasher.
Need help choosing?
Contact us at +420 702 049 048, Mon–Fri, 7:30–16:00. We will help you choose the right knife shape, size and construction according to your cooking style.
Frequently asked questions about MD-606
What is MD-606 Powder Steel?
MD-606 is a trade designation for powder steel used as the cutting core of multilayer kitchen knives.
Is MD-606 a standardised steel designation?
No publicly available international standard or official material data sheet for MD-606 has been identified. Its exact properties therefore need to be related to the specific product.
What is the chemical composition of MD-606?
The exact chemical composition is not publicly documented by a material data sheet, so we do not state unverified percentages of individual alloying elements.
What hardness does MD-606 have?
For knives in this category, a core hardness of approximately 60–63 HRC is stated. The exact value may depend on the heat treatment of the specific blade.
Is MD-606 the same as SG2?
Such an equivalence cannot be confirmed. Without a known chemical composition and material specification, it is not correct to describe MD-606 as equivalent to SG2 or another known steel.
What does San Mai construction mean?
San Mai is a three-layer construction in which a hard cutting core is placed between two outer layers of steel. The core extends all the way to the knife edge.
What are MD-606 knives suitable for?
They are suitable for normal precise cutting of vegetables, fruit, herbs, fish and boneless meat. The specific use also depends on the knife shape.
Can an MD-606 knife be used to chop bones?
No. A fine kitchen edge is not intended for bones, frozen foods, hard pits, prying or twisting during a cut.
How should MD-606 be sharpened?
We recommend a quality sharpening stone, a stable sharpening angle and thorough burr removal. If you are unsure, entrust the knife to a professional sharpener.
Can an MD-606 knife go in the dishwasher?
We do not recommend it. A dishwasher can damage the fine edge, blade surface and handle material. Wash the knife by hand and dry it immediately.
