(supersedes all previous editions)
Alleima® 13C26 is a martensitic stainless chromium steel. After heat treatment, the grade is characterized by:
Alleima® 13C26 is mainly used for razor blades, but is also the standard grade for surgical knives. It is also used for different types of industrial knives for food processing such as bacon and derider blades.
The strips can be supplied either in coils or as straightened lengths of 0.5 - 4.0 meter (1.6 - 13.1 feet). The coil weight is max 5 kg/mm (280 lbs/in.) of strip width.
Hardening and tempering of the strip steel is needed to achieve the correct finish and to meet the properties required by the end user.
|mm (in.)||mm (in.)|
|0.1 (0.0039)||3.0 (0.118)||5 (0.197)||380 (14.96)|
Other sizes can be supplied to meet specific requirements.
The thickness and width tolerances are +/- tolerances to the nominal size. The normal tolerance classes for most of our strip products are T2 and B1. Tighter tolerances as well as other tolerance limits can be offered upon request.
max. 700 (102)
|max. 240||max. 98|
Hardening temperature 1060°C (1940°F), strip thickness 1.0 mm (0.039 in.), holding time 3 minutes, quenching in oil.
Tempering time 30 minutes.
Brittleness occurs with tempering above 450°C (840°F).
Additional recommendations regarding hardening can be found in Alleima's hardening guide.
The following figures show the importance of using the right hardening conditions to optimize the microstructure and properties.
The physical properties of a steel are related to a number of factors, including alloying elements, heat treatment and manufacturing route, but the data presented below can generally be used for rough calculations.
Disclaimer: Recommendations are for guidance only, and the suitability of a material for a specific application can be confirmed only when we know the actual service conditions. Continuous development may necessitate changes in technical data without notice. This datasheet is only valid for Alleima materials.