HRC 52-54

• Features: Flexible, easy to sharpen.
• Advantages: Good for filleting knives, easy to maintain.
• Disadvantages: Does not stay sharp as long, can blunt quickly.

HRC 55-57

• Properties: Good balance between sharpness retention and sharpenability.
• Advantages: Versatile, suitable for standard kitchen knives.
• Disadvantages: Requires regular maintenance to stay sharp.

HRC 58-60

• Properties: Stays sharp longer, harder steel.
• Advantages: Suitable for higher quality knives, less frequent sharpening required.
• Disadvantages: More difficult to sharpen, may be more brittle than softer steel.

HRC 60-62

• Properties: Excellent sharpness retention, very hard.
• Advantages: Stays sharp for a very long time, suitable for premium knives.
• Disadvantages: Very difficult to sharpen, more vulnerable to breakage.

HRC 62+

• Properties: Extreme sharpness retention, very high hardness.
• Advantages: Remains sharp exceptionally long, suitable for specialized knives.
• Disadvantages: Very difficult to sharpen, very fragile.