1.4034, also designated as X46Cr13 under the DIN/EN system, is one of the most widely used German stainless knife steels. Containing approximately 0.46% carbon and 13% chromium, it provides a useful balance between hardness, corrosion resistance, and ease of manufacturing. It is commonly found in European kitchen knives, food-processing tools, and medical instruments. Compared to lower-carbon steels such as X40Cr13, it offers improved edge retention while maintaining good toughness and rust resistance. Although modern premium steels significantly outperform it in wear resistance, 1.4034 remains a practical and cost-effective choice for everyday cutting tools.
Comparable Steels:
1.4034 > X40Cr13 in hardness and edge retention
1.4034 ≈ 420HC in overall performance
1.4034 < 440A in wear resistance
1.4034 < 12C27 in edge refinement
1.4034 < 14C28N in overall knife performance
1.4034 > 420J2 in hardness and cutting performance
Equivalent Designations:
Material Number: 1.4034
DIN / EN: X46Cr13
AISI Closest Equivalent: 420HC / 420 Modified
JIS Closest Equivalent: SUS420J2 (higher hardness variants)
Typical Composition:
Carbon (C): ~0.46%
Chromium (Cr): ~13.0%
Manganese (Mn): ≤1.0%
Silicon (Si): ≤1.0%
Phosphorus (P): ≤0.04%
Sulfur (S): ≤0.03%
Note:
Many knife enthusiasts mistakenly equate 1.4034 with generic 420 stainless steel. In reality, properly heat-treated 1.4034/X46Cr13 typically performs closer to a quality 420HC and can achieve noticeably better cutting performance than standard low-carbon 420 grades.