SAE-AISI T15 Steel vs. SAE-AISI T8 Steel
Both SAE-AISI T15 steel and SAE-AISI T8 steel are iron alloys. They have a very high 96% of their average alloy composition in common.
For each property being compared, the top bar is SAE-AISI T15 steel and the bottom bar is SAE-AISI T8 steel.
Metric UnitsUS Customary Units
Mechanical Properties
Elastic (Young's, Tensile) Modulus, GPa | 200 | |
200 |
Poisson's Ratio | 0.29 | |
0.29 |
Shear Modulus, GPa | 76 | |
78 |
Tensile Strength: Ultimate (UTS), MPa | 830 to 2240 | |
780 to 2140 |
Thermal Properties
Latent Heat of Fusion, J/g | 250 | |
250 |
Melting Completion (Liquidus), °C | 1690 | |
1730 |
Melting Onset (Solidus), °C | 1640 | |
1670 |
Specific Heat Capacity, J/kg-K | 430 | |
420 |
Thermal Conductivity, W/m-K | 21 | |
18 |
Thermal Expansion, µm/m-K | 12 | |
12 |
Otherwise Unclassified Properties
Base Metal Price, % relative | 43 | |
45 |
Density, g/cm3 | 8.7 | |
9.0 |
Embodied Carbon, kg CO2/kg material | 16 | |
10 |
Embodied Energy, MJ/kg | 250 | |
160 |
Embodied Water, L/kg | 140 | |
120 |
Common Calculations
PREN (Pitting Resistance) | 27 | |
30 |
Stiffness to Weight: Axial, points | 13 | |
12 |
Stiffness to Weight: Bending, points | 22 | |
22 |
Strength to Weight: Axial, points | 26 to 71 | |
24 to 66 |
Strength to Weight: Bending, points | 22 to 43 | |
21 to 41 |
Thermal Diffusivity, mm2/s | 5.6 | |
4.8 |
Thermal Shock Resistance, points | 26 to 70 | |
24 to 66 |
Alloy Composition
Carbon (C), % | 1.5 to 1.6 | |
0.75 to 0.85 |
Chromium (Cr), % | 3.8 to 5.0 | |
3.8 to 4.5 |
Cobalt (Co), % | 4.8 to 5.3 | |
4.3 to 5.8 |
Copper (Cu), % | 0 to 0.25 | |
0 to 0.25 |
Iron (Fe), % | 67.5 to 73.5 | |
69.3 to 75.4 |
Manganese (Mn), % | 0.15 to 0.4 | |
0.2 to 0.4 |
Molybdenum (Mo), % | 0 to 1.0 | |
0.4 to 1.0 |
Nickel (Ni), % | 0 to 0.3 | |
0 to 0.3 |
Phosphorus (P), % | 0 to 0.030 | |
0 to 0.030 |
Silicon (Si), % | 0.15 to 0.4 | |
0.2 to 0.4 |
Sulfur (S), % | 0 to 0.030 | |
0 to 0.030 |
Tungsten (W), % | 11.8 to 13 | |
13.3 to 14.8 |
Vanadium (V), % | 4.5 to 5.3 | |
1.8 to 2.4 |