Stainless steel is an alloy of iron, chromium, possibly nickel, and molybdenum, with only a small amount of carbon. It is not able to take quite as sharp an edge as carbon steel, but is highly resistant to corrosion.
These blades generally have at least 12% chromium which does two things for the blade. This makes the blade able to resist rust and corrosion a lot better than high carbon blades but the downside is stainless steel is generally softer than high carbon knives. This means that although they are relatively easier to sharpen, they also tend to lose their edge just a tad quicker than harder, high carbon blades. Some of the most widely used stainless steel blades include 440’s (A, B and C), AUS 6, 8 and 10 and of course the Japanese made VG-10 which is one of the most sought after blades in the world.
The knives for sale below are unclassified Stainless Steels. Classified Stainless blades are shown under their specific headings.