Cutlery buyers often get lost in a maze of international certifications. Confusion leads to mistakes. And mistakes cost money.
To ensure your stainless steel cutlery meets safety and quality standards, you must understand the key global certifications—ISO, FDA, LFGB—and how they compare.
Let’s dive into each certification and cut through the confusion, so you can make smarter choices for your business.
Table of Contents
What is the LFGB certification?
LFGB requirements confuse many importers. Without understanding them, your products could get blocked at customs.
LFGB is a German food safety standard that ensures materials used in kitchenware, including cutlery, are safe for human health.
Why LFGB Matters for Stainless Steel Cutlery
LFGB stands for “Lebensmittel- und Futtermittelgesetzbuch,” or Food and Feed Code. It is one of the strictest safety regulations in the world. When your cutlery passes LFGB tests, it means that no harmful substances migrate from the material to food.
In my experience, German clients often request LFGB certification before even discussing designs. They see it as a minimum requirement. It is especially crucial for colored, coated, or patterned cutlery, where dyes or coatings might pose a health risk.
Comparison with Other Standards
| Certification | Region | Focus | Migration Test | Color Transfer | Chemical Analysis |
|---|---|---|---|---|---|
| LFGB | 🇩🇪 Germany | Material + sensory safety for food contact | ✅ Yes | ✅ Yes | ✅ Yes |
| FDA | 🇺🇸 USA | Material composition & indirect additives | ✅ Yes | ❌ No | ✅ Yes |
| ISO 22000 | 🌍 International | Food safety management process (HACCP) | ⚠️ Process only | ❌ No | ❌ No |
The Key Testing Areas
| Test Type | Purpose | Why It Matters |
|---|---|---|
| Organoleptic Tests | Ensures the cutlery doesn’t alter the taste or smell of the food | Preserves food quality and dining experience |
| Global Migration Test | Checks if any substances migrate from the metal into the food | Confirms chemical safety and material stability |
| Heavy Metal Testing | Detects the release of nickel, lead, cadmium and other metals | Ensures compliance with food-contact safety regulations |
LFGB is more than just a “pass” stamp. It reflects your brand’s promise to deliver health-safe products. If you’re exporting to Europe, this certification is a must-have.
What are the FDA approved stainless steel grades?
Many assume “FDA approved” means a single list of materials. That’s not accurate.
FDA does not certify products directly, but it approves stainless steel grades that are considered safe for food contact.
The FDA, through its 21 CFR 177.2600 and other food contact material regulations, approves several stainless steel grades that manufacturers can safely use for cutlery and food tools.
Most Commonly Used FDA-Approved Grades
| Grade | Chromium (%) | Nickel (%) | Typical Use Case |
|---|---|---|---|
| 304 (18/8) | 18% | 8% | 🍽️ Premium tableware |
| 316 (18/10) | 18% | 10% | 🧪 Medical tools / 👨🍳 High-end kitchen use |
| 430 (18/0) | 18% | 0% | 💲 Budget cutlery, 🧲 magnetic uses |
The FDA does not issue certificates like LFGB. Instead, the manufacturer must ensure their stainless steel formulation complies with FDA regulations.
A Practical Example
One of my clients from the US requested flatware using 316 stainless steel because their customers had concerns about rust and allergic reactions. Even though 316 is more expensive, the client was willing to pay the premium because it aligned with their brand’s promise of safety and quality.
So FDA approval isn’t about having a stamp. It’s about using the right raw materials and making sure they meet federal compliance standards.
What is the difference between FDA and LFGB?
If you’re selling to both the US and Europe, you’ll quickly notice differences between FDA and LFGB.
FDA focuses on material composition, while LFGB emphasizes actual food simulation and safety under real usage conditions.
Let’s look deeper at how FDA and LFGB differ in practice.
Key Differences
| Feature | FDA – U.S. Standard | LFGB – German / EU Standard |
|---|---|---|
| Authority | 🇺🇸 U.S. Food & Drug Administration | 🇩🇪 German Food & Feed Code (via TÜV labs, etc.) |
| Material Composition | ✅ Required | ✅ Required |
| Real Food Simulation | ❌ Not mandatory | ✅ Mandatory (simulates actual food contact) |
| Odor & Taste Testing | ❌ No | ✅ Yes |
| Risk-Based Approach | ✅ Yes | ✅ Yes |
| Certification Document | ❌ Not issued by FDA | ✅ Issued by accredited German labs |
The main takeaway is: LFGB is more stringent. It’s harder to pass, but once passed, your product earns more trust in the EU market.
From my manufacturing side, LFGB testing involves boiling samples in food simulants, which gives real-world assurance. On the other hand, FDA compliance is mostly paperwork and raw material validation.
What is the difference between FDA approval and CE mark?
Some buyers think CE and FDA are interchangeable. That’s not the case.
FDA approval is for food safety in the U.S., while CE marks show conformity with European safety and health standards—but not for food contact.
Let’s Clarify Their Scope
| Label | Region | Meaning | Applies to Cutlery? |
|---|---|---|---|
| FDA | 🇺🇸 USA | Food contact safety regulation | ✅ Yes – required for U.S. market |
| CE | 🇪🇺 EU | General product safety & conformity (non-food) | ❌ Rarely – not required for cutlery |
The CE mark applies more to electronics, toys, machinery, and protective equipment. For cutlery, LFGB is the relevant certification in Europe. CE marking is not a legal requirement for cutlery unless your product involves some form of electric function (like smart knives or heating spoons).
So if you’re only selling forks and spoons, CE doesn’t apply. Stick with LFGB or ISO/FDA instead.
What is the difference between ISO and FDA?
Buyers often confuse ISO with product approvals. But ISO is not a product safety label.
FDA regulates what materials can be used in contact with food, while ISO provides standards for quality control and production systems.
Different Goals, Different Tools
| Metric | FDA | ISO (e.g., ISO 9001, ISO 22000) |
|---|---|---|
| Type | 🏛️ Regulatory (mandatory in the U.S.) | 📘 Voluntary international standard |
| Focus | 🔬 Material safety for food contact | 🏭 Process quality, hygiene, documentation |
| Certification Type | 🏢 Government agency (e.g., US FDA) | 🏷️ Private third-party via accreditation bodies |
| Region | 🇺🇸 United States | 🌍 International (globally recognized) |
FDA is about whether your product is safe to eat from. ISO is about whether your factory works with a clear quality system.
When I guide factory audits for clients, ISO 9001 or ISO 22000 certifications tell me that the factory has a clean production line and tracks its quality properly. But I still need to verify FDA compliance for material use.
You can have ISO and still not comply with FDA. You need both if you’re serious about selling in the global market.
What are the 4 classification of stainless steel?
Not all stainless steel is created equal. Knowing the types helps you make the right product choice.
The four major stainless steel classifications are: austenitic, ferritic, martensitic, and duplex.
Stainless Steel Families
| Type | Structure | Magnetic | Chromium (%) | Use in Cutlery |
|---|---|---|---|---|
| Austenitic | Face-centered cubic (FCC) | ❌ No | 16–26% | ✅ Premium cutlery (304, 316) |
| Ferritic | Body-centered cubic (BCC) | ✅ Yes | 10.5–18% | 💲 Budget cutlery (e.g. 430) |
| Martensitic | Body-centered | Yes | 11.5–18 | Knives (420, 440) |
| Duplex | Mixed | Yes | 18–25 | Rare in cutlery |
Each type has strengths and weaknesses. Austenitic steel is known for corrosion resistance. That’s why it dominates tableware. Ferritic steel is cheaper but prone to rust. Martensitic grades can be hardened, making them ideal for blades.
Which stainless steel grade is best?
People want the “best” grade—but that depends on what they value.
For cutlery, 18/10 stainless steel (304 grade) offers the best balance of durability, resistance, and shine.
Comparing Top Grades for Tableware
| Grade | Durability | Corrosion Resistance | Cost | Common Use |
|---|---|---|---|---|
| 304 (18/10) | ⭐⭐⭐⭐⭐ Excellent | ⭐⭐⭐⭐⭐ Excellent | 💲💲💲 High | 👑 Premium cutlery sets |
| 430 (18/0) | ⭐⭐ Moderate | ⭐⭐ Moderate | 💲 Low | 🛒 Mass-market / budget sets |
| 316 | ⭐⭐⭐⭐⭐ Excellent | ⭐⭐⭐⭐⭐⭐ Superior (salt-resistant) | 💲💲💲💲 Very High | 🧪 High-end, coastal or medical markets |
I once had a customer switch from 18/0 to 18/10 after getting complaints about rusting forks. Sales shot up after the upgrade—even though the price increased by 20%. Sometimes, paying more saves you money in the long run.
What are the different grades of stainless steel utensils?
Utensils are everywhere, but very few people understand what they’re made of.
The main grades of stainless steel used for utensils are 304, 430, and 420, each suited to specific applications.
When designing or buying utensils, you need to consider durability, cost, and corrosion resistance. Different utensils have different demands—spoons don’t need the same toughness as knives.
Common Utensil Grades and Their Roles
| Grade | Nickel (%) | Durability | Corrosion Resistance | Strength | Cost | Use Case | Example Product |
|---|---|---|---|---|---|---|---|
| 304 (18/10) | 10% | ⭐⭐⭐⭐⭐ Excellent | ⭐⭐⭐⭐⭐ Excellent | 💪 High | 💲💲💲 High | Premium sets, forks, spoons | 🍴 Premium flatware |
| 316 | 10–14% | ⭐⭐⭐⭐⭐ Excellent | ⭐⭐⭐⭐⭐⭐ Superior (salt-safe) | 💪 High | 💲💲💲💲 Very High | High-end sets, medical, marine | 🛳️ Surgical/chef-grade tools |
| 430 (18/0) | 0% | ⭐⭐⭐ Moderate | ⭐⭐ Moderate | ⚙️ Medium | 💲 Low | Mass market / budget cutlery | 🍽️ Entry-level sets |
| 420 | 0–0.5% | ⭐⭐⭐⭐ High | ⭐⭐⭐ Medium | 💪 High | 💲💲 Moderate | Knife blades | 🔪 Steak knives |
| 410 | 0% | ⭐⭐⭐ Medium | ⭐⭐ Low | ⚙️ Medium | 💲 Low | Kitchen tools, utensils | 🥄 Soup ladles |
Things to Think About
🔍 3 Key Factors That Define Cutlery Quality
🛡️ Corrosion Resistance
The more nickel, the better. That’s why 18/10 stainless steel outperforms others in dishwashers and humid environments.🔪 Strength & Edge Retention
Forks and spoons need durability, but knives require harder steel (like 420) to maintain a sharp edge after repeated use.💲 Cost vs. Longevity
Cheaper steel (like 430 / 18/0) reduces initial cost, but often leads to rust, dullness, or breakage—affecting long-term satisfaction.
So, don’t just ask “what’s cheaper.” Ask, “what will my customers use it for?” That one question can change your buying decisions.
What grade stainless steel cutlery is best?
Customers ask me this all the time—what’s the *best* grade?
304 stainless steel, also known as 18/10, is considered the best for cutlery due to its strength, corrosion resistance, and bright appearance.
304 stainless steel, often stamped as 18/10, contains 18% chromium and 10% nickel. The nickel gives it that extra brightness and resistance to corrosion. It’s not just about looks—it also lasts longer.
Grade Comparison Summary
🔍 3 Key Factors That Define Cutlery Quality
🛡️ Corrosion Resistance
The more nickel, the better. That’s why 18/10 stainless steel outperforms others in dishwashers and humid environments.🔪 Strength & Edge Retention
Forks and spoons need durability, but knives require harder steel (like 420) to maintain a sharp edge after repeated use.💲 Cost vs. Longevity
Cheaper steel (like 430 / 18/0) reduces initial cost, but often leads to rust, dullness, or breakage—affecting long-term satisfaction.
In my factory, we use 304 for export to Japan and Western Europe. These markets demand high shine and no rust spots, especially for dishwasher-safe cutlery.
If you want to build a brand known for quality, 18/10 is worth the investment.
How do I choose stainless steel cutlery?
You can’t rely on looks alone. Many buyers regret rushing into deals without asking the right questions.
To choose stainless steel cutlery, check the grade, weight, polish level, and manufacturer’s reputation.
1. Material Grade
As covered above, 18/10 is top-tier, while 18/0 is budget-friendly. You should ask your supplier to share the material certificate to confirm the grade.
2. Weight
Heavier cutlery feels better in hand and usually indicates thicker steel. But there’s a balance—too heavy can feel clunky.
| Weight per Piece | Feeling in Hand | Common In |
|---|---|---|
| 60–80g | 🏆 Premium, solid | 🏨 Hotels, 🥂 banquets |
| 40–60g | 👍 Balanced | 🛍️ Mid-range retail settings |
| 20–40g | 💨 Lightweight | 🍟 Fast food, 🍱 catering |
3. Surface Finish
Polish is a sign of care in production. Mirror polish is harder to achieve but makes your product stand out. Sanded or matte finishes hide scratches better, great for high-use environments.
4. Trust the Maker
Always ask for factory audit reports, production photos, or visit if you can. I’ve seen buyers get scammed by brokers who changed the grade after the sample was approved.
In short, choosing stainless steel cutlery is a checklist. Grade, weight, polish, and supplier—don’t skip any.
How do I know what grade my stainless steel is?
Sometimes, suppliers lie. You need to verify for yourself.
You can identify stainless steel grades using a magnet, lab test, or by checking the material certificate provided by the manufacturer.
There are both simple and technical ways to identify what you’re buying.
Simple Tests
| Test | How to Do It | What It Tells You |
|---|---|---|
| 🔩 Magnet Test | Hold a magnet close to the item | ✅ Sticks = likely 430 or 420 (magnetic) ❌ Doesn’t stick = likely 304 or 316 |
| ⚖️ Weight Check | Use a scale to measure weight | Heavier usually = thicker steel, more durability |
| ⚡ Spark Test | Use grinder on scrap metal (if allowed) | Spark pattern & color show carbon content (higher = more sparks) |
Reliable Methods
| Method | How It Works | Why It Matters |
|---|---|---|
| 📄 Material Certificate | Request from supplier with every batch; includes chemical composition and heat number | Proves alloy type before shipment; traceable back to mill |
| 🔍 XRF Gun Testing | Use a handheld X-ray fluorescence scanner to identify exact metal content | Fast, non-destructive test—used by QC teams & customs |
| 🧪 Third-party Lab | Send random samples to a certified lab (SGS, TÜV, etc.) for chemical analysis | Ideal for large orders or new suppliers—adds legal proof |
My Experience
I had one Turkish client who used a magnet to check every fork in a container. Turns out the supplier had mixed in 430 forks with 304 samples to save cost. We refunded the order, but it hurt the client’s trust. Since then, we include random XRF tests for every order above $10,000.
Always verify. Always.
What are the requirements for stainless steel?
Many buyers assume all stainless steel is safe. That’s not always true. Poor-quality steel may rust, leach metals, or fail under daily use.
To be considered food-grade, stainless steel must resist corrosion, avoid releasing harmful elements, and meet country-specific standards like ISO, LFGB, and FDA.
Different countries have different rules, but they all want the same thing: stainless steel that won’t hurt your health.
Main Requirements for Food-Grade Stainless Steel
| Requirement | Description |
|---|---|
| 🛡️ Corrosion Resistance | Must not rust or corrode when exposed to water, salt, or acidic foods |
| 🧪 Heavy Metal Leaching | Must not release harmful levels of nickel, chromium, or lead |
| 🔧 Structural Integrity | Should maintain shape, strength, and edge quality after repeated use/washing |
| 📄 Certification Compliance | Must comply with international/national food safety standards (FDA, LFGB, etc.) |
| ✨ Surface Finish | Should be smooth and polished, free from burrs or pits to avoid bacteria traps |
When we talk about requirements, we often refer to grades like 304 or 316. These grades contain chromium and nickel. Chromium gives the steel its resistance to rust. Nickel adds shine and durability.
But that’s just one part. For stainless steel to truly be food safe, it also has to pass migration tests. These tests measure how much of the material leaks into food under heat, acid, or oil contact.
Some suppliers cut corners. They may sell low-nickel or recycled steel without testing. As a supplier myself, I’ve seen this happen in the market, especially when prices fluctuate. That’s why knowing the requirements—and asking for test reports—is a big deal when buying cutlery in bulk.
Is 316 stainless steel FDA approved?
Some buyers ask for 316 because it sounds premium. But does it mean it’s automatically FDA approved?
316 stainless steel can be FDA approved—but only if it meets migration test limits and passes certification checks. The material grade alone isn’t enough.
316 stainless steel is often considered better than 304. It contains molybdenum, which helps it resist corrosion in salty or acidic environments.
Comparison Table: 304 vs 316 Stainless Steel
| Property | 304 Stainless Steel | 316 Stainless Steel |
|---|---|---|
| Main Alloying Elements | 18% Chromium, 8% Nickel | 16% Chromium, 10% Nickel, 2% Molybdenum |
| Corrosion Resistance | ⭐⭐⭐⭐ Good | ⭐⭐⭐⭐⭐ Excellent – better in salt, acid, and chlorides |
| Cost | 💲 Lower | 💲💲 Higher |
| Common Uses | 🍽️ General cutlery, kitchenware | 🩺 Medical tools, 🛥️ marine hardware, 🍴 high-end cutlery |
| FDA Food Contact Status | ✅ Can be FDA approved | ✅ Can be FDA approved |
However, here’s the twist: The FDA doesn’t certify stainless steel types. What it does is approve materials for food contact **if** they meet the specific conditions outlined in CFR Title 21.
So even if a spoon is made from 316, it must still pass leaching tests. It must come from a certified mill. And it must be processed under safe, clean conditions.
That’s where some factories fall short. If polishing compounds or pickling solutions aren’t cleaned properly, the final product could still fail FDA tests. It’s not about the steel alone—it’s about the entire process.
As a supplier, I always remind my clients to look beyond the number “316.” Ask for FDA declarations, migration reports, and processing records. A premium material needs premium handling.
Does stainless steel have a code?
When someone shows me a knife and asks, “What steel is this?”—I look for the code first. But is there an actual standard code?
Yes. Stainless steel is often labeled using AISI or ISO codes, such as 304, 316, or 430. These codes identify the steel’s composition and help buyers understand its quality.
Codes help us sort through the types of stainless steel. The most common system is from AISI (American Iron and Steel Institute).
Common Stainless Steel Grades and Their Uses
| Grade Code | Composition | Characteristics | Common Use in Cutlery |
|---|---|---|---|
| 304 (18/8) | 18% Chromium, 8% Nickel | Non-magnetic, good corrosion resistance, durable | Premium forks, spoons, mid-high sets |
| 316 (18/10) | 16–18% Chromium, 10–14% Nickel, 2–3% Molybdenum | Non-magnetic, excellent corrosion resistance (especially salt/acid) | High-end cutlery, coastal/hospital use |
| 430 (18/0) | 16–18% Chromium, no Nickel | Magnetic, lower corrosion resistance, affordable | Budget forks, spoons, buffet use |
| 420 | 12–14% Chromium, high carbon | Magnetic, hard and sharpenable, moderate corrosion resistance | Knife blades (sharp edge retention) |
| Grade | Composition | Characteristics | Common Use in Cutlery |
|---|---|---|---|
| 304 | 18% Chromium, 8% Nickel | Non-magnetic, good corrosion resistance | 🍽️ Everyday quality forks/spoons |
| 316 | 16% Chromium, 10% Nickel, 2% Molybdenum | Premium corrosion resistance (salt/acid safe) | 👑 High-end, coastal, medical use |
| 410 / 420 | Chromium + Carbon | Magnetic, hardenable, sharpenable | 🔪 Knife blades only (not spoons) |
Besides the grade number, sometimes you’ll see certifications marked: “FDA Approved,” “LFGB Passed,” or “ISO 9001.”
But not all codes are stamped on the product. Sometimes, you’ll need mill certificates to verify the composition. These documents come from the steel supplier and show exact chemical breakdowns.
Why does this matter? Because fake codes exist. Some factories use misleading labels to upsell low-grade cutlery. I’ve seen 430 steel falsely marked as 304 to gain higher margins.
When I help a new client source cutlery, I always recommend random testing. A few dollars spent on lab verification can save thousands in customer complaints or customs seizures.
What are the rules for food grade stainless steel?
Some buyers assume a stainless fork is always safe. But international rules say otherwise.
Food-grade stainless steel must meet migration limits, be smooth and non-toxic, and comply with national regulations like LFGB (EU), FDA (USA), and GB4806 (China).
To be food-grade, stainless steel needs to prove it’s safe through lab testing. These rules aren’t just for looks—they’re there to prevent health problems.
Certification Comparison Table
| Standard | Region | What It Tests | Applies To |
|---|---|---|---|
| LFGB | 🇩🇪 Germany / EU | Sensory evaluation (odor/taste), heavy metal migration, hygiene | All food-contact products (cutlery, packaging, tools) |
| FDA CFR 21 | 🇺🇸 USA | Material composition, migration limits, indirect additives | Food-contact surfaces (utensils, coatings, containers) |
| GB4806 | 🇨🇳 China | Material safety, global and specific migration limits, hygiene standards | All food-grade materials and products |
| ISO 22000 | 🌍 Global | Food safety management system, HACCP, process risk control | Factory operations, manufacturing systems |
Let’s talk about LFGB. This standard from Germany is one of the strictest in the world. It includes a sensory test where stainless steel is soaked in simulants, then checked for smell and taste changes. If it smells weird? It fails.
The FDA in the U.S. looks more at chemical leaching. It requires that cutlery doesn’t release dangerous levels of chromium, nickel, or lead under heat, oil, and acid.
China’s GB4806 standard is similar to FDA but adapted to local materials and factory practices. It also includes microbiological hygiene testing, which checks whether the steel was processed in sanitary conditions.
So just because something looks shiny doesn’t mean it’s safe. If a factory skips passivation or uses recycled scrap without sorting, harmful metals can leak into food.
That’s why in my factory, we always run batch testing. We work with third-party labs like SGS and TÜV to test for nickel, chromium, and lead migration—especially for European and American clients.
What ISO number is stainless steel?
Not all stainless steel is equal—and ISO numbers help us sort out the differences. But which ISO number actually matters for food-grade cutlery?
Stainless steel used in cutlery is usually covered under ISO 8442, ISO 4957, and ISO 15510. These standards define material composition, performance, and safety for food contact.
There isn’t just *one* ISO number for stainless steel. Instead, different standards apply depending on what you’re testing—composition, food safety, or mechanical strength.
Major ISO Standards Related to Stainless Steel in Cutlery
| ISO Standard | Title | Purpose | Relevance to Cutlery |
|---|---|---|---|
| ISO 15510 | Stainless Steels – Chemical Composition | Defines chemical composition of stainless steel grades | ✅ Confirms stainless steel grade (e.g. 304, 430) |
| ISO 8442 | Materials and Articles in Contact with Foodstuffs | Sets safety/performance rules for food-contact metal utensils | ✅ Required for food-grade cutlery compliance |
| ISO 4957 | Tool Steels | Specifies grades and properties of steels used in tools and knives | ✅ Applies to forged or hardened knife blades |
| ISO 22000 | Food Safety Management Systems | Covers factory-level food safety practices and HACCP implementation | ✅ Ensures hygienic production environment |
Let’s take a closer look at **ISO 8442**, since this is the most relevant for food-contact cutlery. This standard has multiple parts:
| Standard | Title | What It Covers | Relevance to Cutlery |
|---|---|---|---|
| ISO 8442-1 | General requirements for metal cutlery | Mechanical properties, corrosion resistance, hygiene | ✅ Applies to all stainless steel forks, spoons, knives |
| ISO 8442-2 | Sharpness and edge retention for knives | Tests for initial sharpness and blade retention | ✅ Critical for table/chef knives |
| ISO 8442-5 | Silver-plated cutlery specification | Minimum silver thickness, adhesion, and abrasion resistance | ✅ For luxury/gift cutlery |
| ISO 8442-9 | Non-metallic parts of tableware and utensils | Performance of plastic/wood/silicone handles, grips, etc. | ✅ For hybrid materials or ergonomic designs |
This standard not only checks for safe materials, but also covers corrosion resistance, durability, and cleaning safety. If a fork or knife fails to pass ISO 8442 corrosion testing, it may rust too quickly or contaminate food.
Here’s a real-world example. One of my clients requested polished table knives with 430 stainless steel. They looked great, but during testing under ISO 8442-1, they failed the salt spray test. The knives began corroding after just 24 hours. We switched to 304 steel and added proper passivation. Problem solved—and the knives passed.
Next is ISO 15510. This is a reference table that maps stainless steel grades to different naming systems—AISI, DIN, EN, and more. For example:
| ISO Number | AISI Equivalent | EN Number | Common Use |
|---|---|---|---|
| X5CrNi18-10 | 304 | 1.4301 | 🍴 Standard forks and spoons (18/10) |
| X2CrNiMo17-12-2 | 316 | 1.4404 | 🧪 Acid-resistant or marine cutlery |
| X6Cr17 | 430 | 1.4016 | 💲 Budget cutlery, magnetic (18/0) |
ISO 15510 helps you decode what grade you’re really getting. Many Chinese factories use local codes or mill specs, but ISO 15510 lets buyers match that info to international standards.
Lastly, if your factory is certified under ISO 22000, that’s a bonus. It shows they follow international rules for hygiene, hazard control, and safe production.
From my experience, many importers don’t know which ISO numbers matter. Some ask only for ISO 9001, which focuses on quality management—not material safety. That’s not enough for cutlery. Always look for ISO 8442 test reports when you source food-contact stainless steel. And don’t forget to match the ISO grade with the actual chemical composition using ISO 15510.
By understanding these numbers, you’ll avoid the headache of customs clearance delays or unhappy customers. You’ll also have peace of mind knowing your cutlery is safe, durable, and legally compliant.
Certifications matter. They protect your customers, your brand, and your peace of mind.
