A guide to cutlery materials: What do 18/10, 18/0 and AISI 420 mean?
When you lift a spoon in a restaurant or take a knife in a hotel, you are holding more than just a piece of metal – you are holding the result of engineering, metallurgy, and decades of hospitality tradition.
Although it may seem simple, the material from which cutlery is made determines almost everything:
shine, durability, corrosion resistance, how it feels in the hand, and long-term performance in professional use.
If you have ever wondered what markings such as 18/10, 18/0, AISI 304, 430, or 420 stainless steel actually mean, this guide is the right place to start.
What is stainless steel, really?
Stainless steel is not a single material – it is a family of alloys that can be divided into three main groups based on their crystal structure:
✔ Austenitic (e.g. AISI 304 – 18/10)
✔ Ferritic (e.g. AISI 430 – 18/0)
✔ Martensitic (e.g. AISI 420 – knife steel)
Each group offers a different balance of hardness, corrosion resistance, magnetism, and cost.
Austenitic stainless steel – AISI 304 (18/10)
The best corrosion resistance and the most premium choice.
If you have seen cutlery in a hotel that still looks new after years of use, it is almost certainly made from AISI 304 steel.
Why it is considered premium:
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Excellent corrosion resistance
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Non-magnetic
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Long-lasting shine and elegant appearance
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Highly stable in professional dishwashers
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Easy to shape and finely polish
Where it is used:
Luxury cutlery, professional catering equipment, high-quality tableware, medical applications.
18/10 = AISI 304
They refer to the same material – 18/10 is the commercial designation, AISI 304 the technical one.
Ferritic stainless steel – AISI 430 (18/0)
Affordable, reliable, ideal for everyday use.
Ferritic steel contains chromium but no nickel, which makes it more cost-effective.
Characteristics:
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Magnetic
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Good corrosion resistance, but lower than 304
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Harder and less ductile
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Stable at high temperatures
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Excellent price-to-performance ratio
Applications:
Mid-range cutlery, household sets, kitchen components, appliances.
18/0 = AISI 430
Again, the same material – simply two different naming systems.
Martensitic stainless steel – AISI 420
The right choice for blades.
This steel can be heat-treated, allowing it to become very hard – ideal for knives.
Key advantages:
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Can be sharpened and retains its edge well
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Very high hardness
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Magnetic
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High wear resistance
Limitations:
Lower corrosion resistance – requires drying and proper care.
Applications:
Knives, scissors, surgical instruments, tools.
Comparison table
| Steel | Structure | Corrosion resistance | Hardness | Price | Best use |
|---|---|---|---|---|---|
| 304 (18/10) | Austenitic | ⭐⭐⭐⭐⭐ |
⭐⭐⭐ Medium |
💎 Higher | HoReCa, premium |
| 430 (18/0) | Ferritic | ⭐⭐⭐ |
⭐⭐⭐ Medium |
💰 Lower | Everyday use |
| 420 | Martensitic | ⭐⭐ |
⭐⭐⭐⭐ High |
💰 Lower | Knives |
How to choose the right steel?
If you want luxury and long-term durability → 304 (18/10)
The best choice for restaurants, hotels, and fine dining.
If you want good performance with a lower budget → 430 (18/0)
Ideal for cafés, home use, and larger-volume purchases.
If you need a blade that truly cuts → 420
The classic steel for knives.
Conclusion
The material of your cutlery determines its lifespan, resistance in daily use, and the overall experience at the table.
Once you understand the differences between stainless steel types, choosing the right cutlery becomes simple, logical, and tailored to your needs.