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OTHER BLADE STEELS (courtesy of Cold Steel, INC)
AUS-8 (also referred to as 8A) (some text courtesy of Cold Steel, Inc.)- The words "stainless steel" are misleading, because, in fact all steel will stain or show discoloration if left in adverse conditions for a sufficient time. Steel is made "stainless" by adding Chromium and reducing its Carbon content during the smelting process. Some authorities claim that there is a serious performance trade off with stainless steel: As the Chrome increases and the Carbon decreases, the steel be comes more "stainless". But it also becomes more and more difficult to sharpen and, some claim, the edge-holding potential is seriously impaired. We have found that most stainless steel blades are as sharp as other material blades and hold the edge longer. AUS 8A is a high carbon, low chromium stainless steel that has proven, over time, to be a very good compromise between toughness, strength, edge holding and resistance to corrosion.
ATS-34 - premium grade of stainless steel used by most custom knifemakers and upper echelon factory knives. It is Japanese steel, owned by Hitachi Steels. The American made equivalent of ATS-34 is 154CM, a steel popularized by renowned maker Bob Loveless.
GIN-1 (formerly known as G2) - another low cost steel, but slightly softer than AUS-8.
CPM-T440V - sometimes touted as the "super steel", it outlasts all stainless steels on the market today. It is, however, harder to resharpen (due to its unprecedented edge retention). But the tradeoff is that you do not have to sharpen as frequently. CPM-T440V is widely used by custom knifemakers and is slowly finding its way into high-end factory knives.
420J2 - (text courtesy of Cold Steel, Inc.) Due to its low carbon high chromium content this steel is an excellent choice for making tough (bends instead of breaking), shock absorbing knife blades with excel lent resistance to corrosion and moderate edge holding ability. It is an ideal candidate for knife blades that will be subject to a wide variety of environmental conditions including high temperature, humidity, and airborne corrosives such as salt in a marine environment. This extreme resistance to corrosion via its high chrome content also makes it a perfect choice for knife blades which are carried close to the body or in a pocket and blades which will receive little or no care or maintenance
San Mai III® (Cold Steel products)
San Mai means "three layers". It's the term given to the traditional laminated blades used by the Japanese for swords and daggers. Laminated construction is important because it allows different grades of steel to be combined in a single blade. A simple way to think of this type of construction is to imagine a sandwich: The meat center is hard, high carbon steel and the pieces of bread on either side are the lower-carbon, tough side panels. The edge of the blade should be hard to maximize edge holding ability, but if the entire blade was hard it could be damaged during the rigors of battle. For ultimate toughness the body of the blade must be able to withstand impact and lateral stresses. Toughness is generally associated with "softness" and "flexibility" in steel, so that, surprisingly, if a blade is made "tough" the edge won't be hard enough to offer superior edge holding. San Mai III® provides a blade with hard (higher carbon) steel in the middle for a keen, long lasting edge and tougher (lower-carbon) steel along the sides for flexibility.
VG-1 Stainless Steel (Cold Steel products)
Physical testing for sharpness, edge retention, point strength, shock, and ultimate blade strength showed that VG-1, showed the greatest performance increases in ability to retain an edge and proven strength in point and blade tests, VG-1 will provide Cold Steel® customers with superior performance previously unavailable in a stainless steel blade.
4116 Krupp Stainless Steel (Cold Steel products)
4116 is a fine grained, stainless steel made by ThyssenKrupp in Germany and is used for hygienic applications (medical devices and the pharmaceutical industry) and food processing which make it a superb material for kitchen cutlery. The balance of carbon and chromium content give it a high degree of corrosion resistance and also impressive physical characteristics of strength and edge holding. Edge retention in actual cutting tests exceeded blades made of the 420 and 440 series of stainless steels. Other alloying elements contribute to grain refinement which increase blade strength and edge toughness and also allow for a finer, sharper edge.
http://www.knifecenter.com/knifebladematerials.html
