The steel was created as a result of the cooperation of Osaka Clad Co. Ltd of Aichi Steel Corp. The alloy was developed to compete with and even outperform VG10 steel. It is also compared to the N690 steel. Just like the aforementioned VG 10, it is stainless steel. In the field of the content of elements, it exceeds VG10 with the content of carbon (VG 10 - 1.05%, ZA 18 - 1.20%), chromium (VG10 - 15.5%, ZA 18 - 18%), molybdenum (VG 10 - 1.2 %, ZA 18 - 1.5%) and cobalt (VG10 - 1.5%, ZA 18 - 1.8%). These elements extremely increase strength, hardness and corrosion resistance. In some cases, ZA 18 steel is the core of the knife with a fitting, for which e.g. steel of AUS 2 type can be used, this treatment allows for incredible bending and breaking resistance. In general, ZA 18 alloy is equal to all the advantages of VG10 steel, and at times it pierces them: it sharpens well, exceeds a hardness of 62 HRC, has an amazing cutting aggression. Considering its incredible potential, many manufacturers decide to use this steel for the production of their blades, incl. Kanetsugu uses it in his Pro-J series of kitchen knives. Any demanding user using this steel will surely be very pleased with its outstanding performance.
Composition:
- Carbon: 0,95-1,20 %
- Chromium: 17,00-18,00 %
- Molybdenum: 1,00-1,50 %
- Cobalt: 1,80 %
- Vanadium: 0,10-0,25 %
- Manganese: 0,00-1,00 %
- Silicon: 0,00-1,00 %
- Phosphorus: 0,04 %
- Sulfur: 0,03 %