Sandvik 14C28N
Sandvik 14C28N: Swedish knife steel for sharp and reliable blades
14C28N martensitic stainless steel combines excellent edge stability, high corrosion resistance, good toughness and easy maintenance. It was designed specifically for knives where clean cutting and long-term reliable performance matter.
Sandvik 14C28N steel was developed specifically for the production of high-quality knives. Today, the manufacturer lists it under the name Alleima 14C28N, because the former Sandvik Materials Technology division has operated as the independent company Alleima since 2022. In the knife industry, however, the traditional designation Sandvik 14C28N remains very widely used.
Its greatest strength is not one extreme parameter, but a balanced combination of sharpness, edge stability, toughness, corrosion resistance and reasonable sharpening requirements. Thanks to this, it is suitable for everyday kitchen knives, meat knives, outdoor knives and tools used in humid environments.
The steel contains approximately 0.62% carbon, 14% chromium and 0.11% nitrogen. The precisely controlled amount of nitrogen helps create a fine and stable structure that supports a clean edge while maintaining good corrosion resistance.
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Why choose a knife made from 14C28N steel?
Excellent sharpness
The fine structure of the steel allows a thin, precise and very sharp edge to be created, which passes smoothly through meat, vegetables and other ingredients.
Good toughness
The steel withstands normal mechanical stress well and, with suitably designed geometry, offers a more stable cutting edge than many harder but more brittle materials.
High corrosion resistance
The combination of chromium and nitrogen provides very good protection against corrosion. The knife is therefore practical for everyday cooking and for working with moist ingredients.
Easier sharpening
The edge can be restored effectively on standard high-quality sharpening stones. Sharpening is usually easier than with highly alloyed powder steels.
Chemical composition of 14C28N steel
| Element | Nominal content | Effect on knife properties |
|---|---|---|
| Carbon (C) | 0.62% | Allows the steel to be hardened and supports hardness and edge retention. |
| Chromium (Cr) | 14% | Provides corrosion resistance and contributes to wear resistance. |
| Nitrogen (N) | 0.11% | Supports hardness, edge stability and corrosion resistance without the need to significantly increase the carbon content. |
| Manganese (Mn) | 0.6% | Contributes to hardenability and proper heat treatment. |
| Silicon (Si) | 0.2% | Helps during steel production and supports the strength of its structure. |
The values correspond to the nominal composition stated by the manufacturer Alleima. The properties of the finished blade are further influenced by heat treatment, geometry and final sharpening.
Why does 14C28N contain nitrogen?
The letter N in the name stands for nitrogen. It is not merely an additional alloying element, but an important part of the chemical design of this steel. It helps support hardness, edge stability and corrosion resistance without the need to add an exceptionally high amount of carbon.
The lower carbon content compared with steels such as VG-10 or 440C also means fewer large carbides. The result can be a finer structure, excellent sharpness and favourable toughness.
Sandvik or Alleima?
It is the same well-known knife steel. The former Sandvik Materials Technology division was separated from the Sandvik Group and has operated under the name Alleima since 2022. New technical data sheets therefore use the designation Alleima 14C28N, while customers and knife manufacturers often still know it as Sandvik 14C28N.
Hardness and heat treatment
14C28N steel can be heat-treated for different types of knives. Finished blades can be found at approximately 55–62 HRC, although the specific value depends on the manufacturer, hardening method, tempering and intended use of the knife.
Lower hardness can favour toughness and resistance during more demanding work. Higher hardness, on the other hand, supports stability and longer retention of a fine edge. The steel manufacturer points out that correct hardening and cooling rate are crucial: an unsuitable procedure can reduce hardness, wear resistance and corrosion resistance.
The HRC figure alone therefore does not fully indicate the quality of a knife. The final cutting performance is also determined by blade geometry, thickness, grind and sharpening quality.
14C28N compared with other knife steels
| Steel | Edge retention | Toughness | Corrosion resistance | Sharpening |
|---|---|---|---|---|
| 1.4116 / X50CrMoV15 | Basic to good | Very good | Very good | Very easy |
| 14C28N | Good | Excellent | Excellent | Easy to medium |
| AUS-10 | Good to very good | Good | Very good | Medium |
| VG-10 | Very good | Medium to good | Very good | Medium |
| SG2 / SPG2 | Excellent | Medium | Very good | More demanding |
VG-10 or SG2 powder steel will usually offer longer edge retention, especially at higher hardness. 14C28N, on the other hand, excels in its combination of toughness, corrosion resistance and easier edge restoration. For a customer looking for a reliable working knife without an unnecessarily sensitive edge, this balance may be more important than maximum hardness.
The comparison reflects the general character of the materials. The specific properties of each knife are influenced by heat treatment, blade construction and geometry.
What types of knives is 14C28N suitable for?
Thanks to its balanced properties, 14C28N can be used for a wide range of knives. In kitchen models, it allows the creation of a sharp yet practical blade that handles regular work without exceptionally demanding maintenance.
- Chef and Gyuto: versatile preparation of meat, vegetables, fruit and herbs.
- Santoku: agile cutting, slicing and fine chopping.
- Boning knives: trimming and separating meat from bones without chopping into them.
- Bread knives: durable stainless blade suitable for regular use.
- BBQ knives: preparation and portioning of meat as well as work in outdoor environments.
- Outdoor and fishing knives: use where good corrosion resistance is appreciated.
Important notice
Do not use standard kitchen knives made from 14C28N steel for chopping bones, frozen foods, prying or striking hard materials. Good steel toughness does not mean that every blade geometry is designed for heavy chopping.
Choose the right knife shape
Chef Red Northern Sun 205 mm
Classic chef's knife for cutting, slicing and most everyday preparation. Agile all-rounder
Santoku Red Northern Sun 185 mm
Practical Santoku for vegetables, boneless meat, fish, fruit and herbs. For the kitchen and BBQ
BBQ Max Red Northern Sun 210 mm
Distinctive working knife with a curved profile for preparing meat, vegetables and grilled dishes. For meat preparation
Boning Green Northern Sun 165 mm
Boning knife designed for trimming meat, removing membranes and guiding the cut along bones. Complete BBQ equipment
Sandvik Black Sun BBQ sada
Set of knives and a grilling fork for preparing meat, vegetables and serving at the grill.
How to care for a knife made from 14C28N steel
14C28N steel offers very good corrosion resistance, but even this steel is not completely maintenance-free. Basic care protects not only the blade and edge, but also the handle material.
- Wash the knife by hand with lukewarm water, mild detergent and a soft sponge.
- Dry it immediately after washing and do not leave it in a humid environment for long periods.
- Do not use a dishwasher. Heat, chemicals and contact with other dishes can damage the edge and handle.
- Cut on a wooden or suitable synthetic cutting board. Glass, ceramic and stone quickly dull the edge.
- Store the knife properly in a stand, on a magnetic rail or in a protective sheath.
How to sharpen 14C28N steel
For normal edge restoration, a water sharpening stone of approximately #1000 is suitable. For a finer finish, you can continue with a stone around #3000. A heavily damaged or very dull edge may first require a coarser stone.
The specific sharpening angle depends on the construction of the knife. For a typical double-bevel kitchen edge, it is often approximately 15–20° per side. More important than chasing the smallest possible angle is maintaining a consistent bevel along the entire length of the blade.
Frequently asked questions
Is Sandvik 14C28N stainless steel?
Yes. It is a martensitic stainless chromium steel designed specifically for knives with high requirements for sharpness, edge stability and corrosion resistance.
Is there a difference between Sandvik 14C28N and Alleima 14C28N?
It is the same steel designation. The original manufacturer, Sandvik Materials Technology, now operates under the name Alleima, so new material data sheets use the name Alleima 14C28N.
How hard is 14C28N steel?
Finished knives can be found in an approximate range of 55–62 HRC. The exact hardness depends on the heat treatment of the specific blade.
What is the purpose of nitrogen in 14C28N steel?
Nitrogen supports hardness, cutting-edge stability and corrosion resistance. At the same time, it helps maintain a fine structure suitable for a very sharp edge.
Is 14C28N better than VG-10?
Each has different strengths. VG-10 usually offers longer edge retention, while 14C28N generally provides better toughness and easier sharpening.
Is 14C28N suitable for a kitchen knife?
Yes. It offers very good sharpness, a stable cutting edge, high corrosion resistance and practical maintenance for everyday cooking.
Is a 14C28N knife suitable for a beginner?
Yes. The steel is practical, resists corrosion well and its edge can be restored without the difficulties associated with some hard powder steels.
Can a 14C28N knife be washed in a dishwasher?
We do not recommend it. A dishwasher can dull the edge, damage the blade surface and negatively affect the handle.
Can I chop bones with a 14C28N knife?
Only if the specific knife is explicitly designed for bones by the manufacturer. Standard kitchen knives are not suitable for bones, frozen foods or prying.
Which sharpening stone should I use?
For normal edge restoration, a stone around #1000 grit is usually sufficient. For a finer finish, you can continue with approximately #3000 grit.
Need help choosing?
We will be happy to help you choose the right knife shape, size and type. Contact us at +420 702 049 048, Mon–Fri, 7:30–16:00, or email us at info@dellinger.cz.
