ASTM Grade HP Steel vs. EN 1.3555 Steel
Both ASTM grade HP steel and EN 1.3555 steel are iron alloys. They have 44% of their average alloy composition in common. There are 22 material properties with values for both materials. Properties with values for just one material (10, in this case) are not shown.
For each property being compared, the top bar is ASTM grade HP steel and the bottom bar is EN 1.3555 steel.
Metric UnitsUS Customary Units
Mechanical Properties
Brinell Hardness | 140 | |
230 |
Elastic (Young's, Tensile) Modulus, GPa | 200 | |
190 |
Poisson's Ratio | 0.28 | |
0.29 |
Shear Modulus, GPa | 78 | |
75 |
Tensile Strength: Ultimate (UTS), MPa | 490 | |
770 |
Thermal Properties
Latent Heat of Fusion, J/g | 320 | |
260 |
Maximum Temperature: Mechanical, °C | 1100 | |
540 |
Melting Completion (Liquidus), °C | 1370 | |
1500 |
Melting Onset (Solidus), °C | 1330 | |
1450 |
Specific Heat Capacity, J/kg-K | 480 | |
460 |
Thermal Expansion, µm/m-K | 16 | |
13 |
Otherwise Unclassified Properties
Base Metal Price, % relative | 34 | |
11 |
Density, g/cm3 | 7.9 | |
7.9 |
Embodied Carbon, kg CO2/kg material | 5.8 | |
5.6 |
Embodied Energy, MJ/kg | 82 | |
81 |
Embodied Water, L/kg | 220 | |
90 |
Common Calculations
PREN (Pitting Resistance) | 27 | |
18 |
Stiffness to Weight: Axial, points | 14 | |
14 |
Stiffness to Weight: Bending, points | 25 | |
24 |
Strength to Weight: Axial, points | 17 | |
27 |
Strength to Weight: Bending, points | 17 | |
23 |
Thermal Shock Resistance, points | 11 | |
22 |
Alloy Composition
Carbon (C), % | 0.35 to 0.75 | |
0.1 to 0.15 |
Chromium (Cr), % | 24 to 28 | |
3.9 to 4.3 |
Copper (Cu), % | 0 | |
0 to 0.1 |
Iron (Fe), % | 29.2 to 42.7 | |
85.4 to 87.7 |
Manganese (Mn), % | 0 to 2.0 | |
0.15 to 0.35 |
Molybdenum (Mo), % | 0 to 0.5 | |
4.0 to 4.5 |
Nickel (Ni), % | 33 to 37 | |
3.2 to 3.6 |
Phosphorus (P), % | 0 to 0.040 | |
0 to 0.015 |
Silicon (Si), % | 0 to 2.5 | |
0.1 to 0.25 |
Sulfur (S), % | 0 to 0.040 | |
0 to 0.010 |
Tungsten (W), % | 0 | |
0 to 0.15 |
Vanadium (V), % | 0 | |
1.0 to 1.3 |