Our 316 grade stainless steel knives are more corrosion resistant than similar alloys, such as 304 or 420 grade stainless steel.

The increased nickel content and the inclusion of molybdenum makes grade 316 stainless steel a bit costlier than 304 or 420 grade per ounce of material, but where grade 316 stainless proves superior is its increased corrosion resistance—particularly against chlorides and chlorinated solutions. This makes grade 316 stainless particularly desirable for applications where exposure to salt or other powerful corrosives is an issue.