SAE-AISI M3 Class 2 Steel vs. SAE-AISI T5 Steel
Both SAE-AISI M3 class 2 steel and SAE-AISI T5 steel are iron alloys. They have 79% of their average alloy composition in common.
For each property being compared, the top bar is SAE-AISI M3 class 2 steel and the bottom bar is SAE-AISI T5 steel.
Metric UnitsUS Customary Units
Mechanical Properties
Elastic (Young's, Tensile) Modulus, GPa | 200 | |
210 |
Poisson's Ratio | 0.29 | |
0.29 |
Shear Modulus, GPa | 77 | |
80 |
Tensile Strength: Ultimate (UTS), MPa | 770 to 2210 | |
860 to 2140 |
Thermal Properties
Latent Heat of Fusion, J/g | 260 | |
250 |
Melting Completion (Liquidus), °C | 1620 | |
1810 |
Melting Onset (Solidus), °C | 1570 | |
1750 |
Specific Heat Capacity, J/kg-K | 440 | |
410 |
Thermal Conductivity, W/m-K | 26 | |
21 |
Thermal Expansion, µm/m-K | 12 | |
11 |
Otherwise Unclassified Properties
Base Metal Price, % relative | 25 | |
60 |
Density, g/cm3 | 8.3 | |
9.4 |
Embodied Carbon, kg CO2/kg material | 12 | |
11 |
Embodied Energy, MJ/kg | 180 | |
170 |
Embodied Water, L/kg | 110 | |
140 |
Common Calculations
PREN (Pitting Resistance) | 33 | |
37 |
Stiffness to Weight: Axial, points | 13 | |
12 |
Stiffness to Weight: Bending, points | 23 | |
21 |
Strength to Weight: Axial, points | 26 to 74 | |
25 to 63 |
Strength to Weight: Bending, points | 22 to 45 | |
21 to 39 |
Thermal Diffusivity, mm2/s | 7.2 | |
5.5 |
Thermal Shock Resistance, points | 24 to 69 | |
26 to 66 |
Alloy Composition
Carbon (C), % | 1.2 to 1.3 | |
0.75 to 0.85 |
Chromium (Cr), % | 3.8 to 4.5 | |
3.8 to 5.0 |
Cobalt (Co), % | 0 | |
7.0 to 9.5 |
Copper (Cu), % | 0 to 0.25 | |
0 to 0.25 |
Iron (Fe), % | 75.8 to 82.3 | |
60.6 to 68.3 |
Manganese (Mn), % | 0.15 to 0.4 | |
0.2 to 0.4 |
Molybdenum (Mo), % | 4.8 to 6.5 | |
0.5 to 1.3 |
Nickel (Ni), % | 0 to 0.3 | |
0 to 0.3 |
Phosphorus (P), % | 0 to 0.030 | |
0 to 0.030 |
Silicon (Si), % | 0.2 to 0.45 | |
0.2 to 0.4 |
Sulfur (S), % | 0 to 0.030 | |
0 to 0.030 |
Tungsten (W), % | 5.0 to 6.8 | |
17.5 to 19 |
Vanadium (V), % | 2.8 to 3.8 | |
1.8 to 2.4 |