Material comparison
304 vs 430 vs 201 Stainless Steel in Cutlery
A comparison of common stainless steel grades in tableware: 304, 430, and 201. How they differ in food safety, corrosion resistance, and everyday performance.
Quick answer
304 is the most common food-grade choice. 430 is magnetic and less corrosion-resistant. 201 is a lower-cost alternative. Yinshiji uses 304 for forks and spoons and 410 for its carved-set knives.
304 stainless steel
304 (18/8 or 18/10) contains 18% chromium and 8-10% nickel. It resists rust well and is the baseline for quality tableware.
Yinshiji uses 304 for fork and spoon pieces across all collections.
430 stainless steel
430 contains about 17% chromium but very little nickel. It is magnetic and less corrosion-resistant than 304. Common in lower-cost tableware.
430 is not unsafe but may not hold up as well under daily washing.
201 stainless steel
201 replaces some nickel with manganese, lowering cost but reducing long-term corrosion resistance. Used in some budget flatware.
Yinshiji does not use 201 stainless steel.
How to choose
For daily cutlery, 304 is a solid benchmark. Construction quality and care habits also matter.
Yinshiji lists the exact material by piece for each set.
Questions this page answers
Is 430 safe for eating?
Most 430 meets basic food-contact standards but is less corrosion-resistant than 304.
Does Yinshiji use 201?
No. Current Yinshiji products use 304 and 410.