I’m frequently asked by Spyderco buyers how to choose between H1, H2, LC200N, and N690Co. The truth is, each of these steels has its own strengths. If I had to rank them by overall performance – not a single attribute – here is my take: N690Co > LC200N > H2 > H1.
That said, there is no universally “best” steel – only the right steel for your specific use case. It’s a principle I always share with customers.
H1 & H2 were co-developed by Spyderco and a Japanese steel mill, which explains why Spyderco uses them so extensively. They were designed for marine environments: cutting tasks on the water, breaking down seafood, and generally working around saltwater. Their absolute selling point is corrosion resistance. In testing, H1 and H2 have shown almost no rust after 35 days in seawater, making them the ceiling of rust resistance among knife steels.
Some newer enthusiasts ask how they compare to CPM-MagnaCut. MagnaCut is an outstanding all‑rounder, but in terms of pure corrosion resistance, it cannot beat H1 or H2. The trade‑off: edge retention and wear resistance were sacrificed to maximize rust resistance. Both H1 and H2 lose their edge relatively quickly with frequent use – in plain terms, you’ll need to sharpen them often. Fortunately, they are very easy to sharpen.
One‑line verdict: If you work around seawater, on boats, or process seafood regularly, H1 or H2 is your best bet. H2 is slightly more rust‑resistant than H1, but edge retention is almost identical between them.
LC200N is an evolution of H1 and H2. It was designed for wet or humid conditions short of extreme marine submersion. Its corrosion resistance is slightly lower than H1/H2 – but still close to that level – while its edge retention and wear resistance are significantly better. This makes LC200N ideal for damp kitchens or humid EDC use without requiring constant resharpening. If you’re looking for an all‑around EDC blade, LC200N is the more balanced, arguably better choice. It is currently very popular among anglers and in kitchen knife circles. For most Chinese users who carry knives for daily tasks, cutting fruit, or even collecting, LC200N is my top recommendation.
A quick note on testing: corrosion resistance in the industry is typically evaluated with salt spray tests (using 15%, 25%, or 35% brine under controlled conditions), not with acidic solutions.
N690Co is a cobalt‑alloyed martensitic stainless steel produced by Böhler in Austria. It sees widespread use in European outdoor and hunting knives. Its strength lies in balanced all‑round performance: adequate corrosion resistance for typical outdoor conditions, edge retention that surpasses LC200N, good toughness, and a reasonable price point. Compared to H1, H2, or LC200N, N690Co can be heat‑treated to a higher hardness, delivering longer‑lasting sharpness. However, it is not suited for prolonged seawater immersion – after marine exposure, it requires prompt cleaning and maintenance.
One‑line verdict: For land‑based outdoor activities such as camping, hiking, or hunting, N690Co offers excellent value and overall performance.
Summary Comparison
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Corrosion resistance: H2 > H1 > LC200N > N690Co
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Edge retention: N690Co > LC200N > H1 ≈ H2
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Ease of sharpening: H1 ≈ H2 > LC200N > N690Co
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Overall performance: N690Co > LC200N > H1/H2
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Kitchen / humid EDC preference: LC200N
Final Buying Advice
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Frequent seawater / seafood / diving exposure → Choose H2 (or H1). Unmatched rust resistance.
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Main kitchen knife / daily carry in humid climates → LC200N – balances rust resistance and edge retention.
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General outdoor use / hunting / camping / budget‑conscious → N690Co – reliable and well‑rounded.
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If you demand maximum edge retention among these four → Pick N690Co, but if budget permits, consider upgrading to higher‑end powder steels like M390 or MagnaCut.
One Last Reminder
Many beginners focus solely on the steel type and price, ignoring other critical factors – for example, looking for “D2” and buying the cheapest option, regardless of whether the blade is actually legitimate D2 or merely stamped with the label. They disregard the manufacturer’s reputation, steel source, brand, and craftsmanship. “Cheapest wins” is a common and costly mistake.
Moreover, steel is only one part of knife performance. Heat treatment, blade geometry, and sharpening method have an equally profound impact on real‑world use. The same N690Co can perform very differently depending on who does the heat treatment. When choosing a knife, don’t just read the steel label – also consider the manufacturer’s reputation and quality control.
The above reflects my personal understanding of steel performance, not an authoritative scientific statement. Corrections and discussions are always welcome in the comments.
