S35VN - powder steel
CPM S35VN – premium powder steel for high-performance kitchen knives
CPM S35VN is a modern American stainless steel that combines long edge retention, good toughness and high corrosion resistance. It is intended for customers who want a high-performance knife for everyday cooking without an unnecessarily brittle blade.
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Why choose a knife made from CPM S35VN steel?
A good knife steel must offer more than just a high number on the HRC scale. What matters is its ability to maintain a sharp cutting edge, resist wear and at the same time withstand normal stress without an excessive risk of edge chipping.
This balance is precisely the greatest strength of CPM S35VN. Its chemical composition was designed as a further development of CPM S30V steel. The addition of niobium and an adjusted ratio of carbide-forming elements help create a stable, fine and durable structure suitable for the production of quality knives.
Long edge retention
Vanadium, niobium and chromium carbides increase wear resistance and help the edge maintain its cutting properties for longer.
Balanced toughness
S35VN was developed with an emphasis on improved resistance to chipping compared with its predecessor, CPM S30V.
Stainless construction
A chromium content of approximately 14% provides good corrosion protection when used correctly and cared for regularly.
Fine CPM structure
Powder metallurgy creates more evenly distributed carbides and a more homogeneous structure than conventional production methods.
What does CPM S35VN mean?
The abbreviation CPM refers to Crucible Particle Metallurgy technology. During production, molten steel is atomised into very fine particles, which are then consolidated into a homogeneous material. The result is a finer and more even distribution of carbides.
For the customer, this mainly means a good combination of edge durability, toughness and stable performance. Powder metallurgy alone, however, does not guarantee a perfect knife – heat treatment, blade geometry, grind and the quality of the final sharpening remain equally important.
Typical chemical composition of CPM S35VN
| Element | Typical content | Importance for the blade |
|---|---|---|
| Carbon | 1.40% | Supports hardness and carbide formation. |
| Chromium | 14.00% | Contributes to corrosion resistance and wear resistance. |
| Vanadium | 3.00% | Forms hard carbides that support edge retention. |
| Molybdenum | 2.00% | Supports hardenability, strength and corrosion resistance. |
| Niobium | 0.50% | Forms hard niobium carbides and contributes to balanced toughness. |
The values shown represent the typical composition of the material. The actual composition of individual production batches may vary within permitted tolerances.
S35VN versus S30V
CPM S35VN was developed as a further evolution of the well-known CPM S30V steel. Part of the vanadium carbides was replaced with niobium carbides. According to the manufacturer’s material data sheet, this makes S35VN approximately 15–20% tougher than S30V without sacrificing the stated wear resistance.
| Property | CPM S35VN | Practical significance |
|---|---|---|
| Edge retention | High | Longer interval between sharpenings when used correctly. |
| Toughness | Higher than S30V | Better resistance to accidental edge chipping. |
| Corrosion resistance | Good | Practical for kitchen use, although washing and drying are still required. |
| Sharpening | More demanding than basic steels | We recommend quality sharpening stones or professional sharpening. |
Hardness and heat treatment
The material manufacturer states a target hardness of approximately 58–61 HRC with the recommended heat treatment. However, the specific hardness of the finished knife depends on the selected hardening and tempering regime, blade dimensions and knife construction.
Higher hardness can extend edge retention, but it is not automatically a sign of a better knife. When evaluating a blade, you should also consider its geometry, thickness behind the edge, grind and quality of heat treatment.
S35VN is not indestructible
Even tough powder steel is not intended for chopping bones, cutting frozen foods, prying or twisting the blade during a cut. Use a suitable cleaver or another specialised tool for these tasks.
Konoll Silvery Forging knives with an S35VN core
In this category you will find Konoll Silvery Forging kitchen knives with a three-layer sandwich construction. The high-performance S35VN powder-steel core is protected by outer layers and complemented by concave-shaped blade surfaces.
Depending on your working style, you can choose between the agile Santoku 180 mm, the versatile Chef/Gyuto 200 and 240 mm knives or the distinctively shaped Chef/Kiritsuke 210 mm. Base your decision primarily on the size of your workspace, your experience and the ingredients you prepare most often.
| Knife type | Suitable for | Working style |
|---|---|---|
| Santoku 180 mm | Vegetables, boneless meat, fish and herbs | Agile and well-controlled cutting. |
| Chef/Gyuto 200 mm | Everyday all-purpose preparation | Balanced ratio of length and manoeuvrability. |
| Chef/Kiritsuke 210 mm | Precise cuts and tip work | Distinctive profile with a precise tip. |
| Chef/Gyuto 240 mm | Large ingredients and long, smooth cuts | Greater working reach for more experienced users. |
How to care for a CPM S35VN knife
- Wash the knife by hand with a soft sponge and ordinary dishwashing detergent.
- Dry the blade thoroughly immediately after washing.
- Do not put the knife in the dishwasher.
- Use a wooden or quality synthetic cutting board.
- Avoid glass, ceramic, stone and metal work surfaces.
- To restore the edge, use a suitable sharpening stone or professional sharpening.
- Store the knife in a stand, on a magnetic strip or with an edge guard.
Need help choosing?
Contact us at +420 702 049 048, Mon–Fri, 7:30–16:00. We will help you choose the knife length and shape according to your hand size, workspace and cooking style.
Frequently asked questions about CPM S35VN steel
Is CPM S35VN a powder steel?
Yes. It is produced using Crucible Particle Metallurgy technology, which helps create a fine and uniform material structure.
Is S35VN stainless?
Yes, it is a martensitic stainless steel with approximately 14% chromium. Stainless does not mean completely immune to corrosion, however, so wash and dry the blade after use.
What hardness does CPM S35VN have?
With the recommended heat treatment, the material manufacturer states a target hardness of approximately 58–61 HRC. The specific value depends on how the finished blade is processed.
Does S35VN hold an edge for a long time?
Yes. Vanadium and niobium carbides provide high wear resistance. Edge retention is also influenced by geometry, sharpening method and how the knife is used.
What is the difference between S35VN and S30V?
S35VN contains niobium and an adjusted proportion of vanadium. According to the material data sheet, it is approximately 15–20% tougher than S30V while maintaining comparable wear resistance.
Is S35VN suitable for kitchen knives?
Yes. It offers long edge retention, good toughness and corrosion resistance. However, the final properties of the knife also depend on heat treatment and blade geometry.
Is S35VN difficult to sharpen?
Because of its high wear resistance, it is usually more demanding to sharpen than basic stainless steels. With a quality sharpening stone or diamond abrasive, however, it can be sharpened very precisely.
Can an S35VN knife go in the dishwasher?
No. A dishwasher can damage the edge, blade surface and handle. Always wash quality kitchen knives by hand and dry them immediately.
Can you chop bones with an S35VN knife?
No. Kitchen knives with precise geometry are not intended for bones, frozen foods, prying or twisting during a cut.
Is the number of layers more important than the core steel?
No. Cutting performance is determined primarily by the material and heat treatment of the core, blade geometry and sharpening quality. The number of layers alone does not determine the quality of a knife.
