420J2: (Produced by Cold Stell) Due to its low carbon and high chromium composition, this steel is an excellent choice for making tough and shock-resistant blades. It also has good corrosion resistance and a good blade edge. Retention. It is an ideal blade material that can be used in a variety of different environments, such as high temperature, humidity, or environments with high salt content in the sea air. The high amount of chromium gives it super corrosion resistance, making it a good material for making portable knives and knives that require little maintenance. \x0d\\x0d\ATS-34: ATS-34 is an expensive stainless steel most widely used for handmade knives and high-end mass-produced knives. The copyright is owned by Hitachi Steel Company of Japan. The same 154CM steel is available in the United States. Produced by renowned manufacturer Bob Loveless. \x0d\\x0d\AUS-8 (also known as 8A): The term "stainless steel" is often misleading because in fact no steel is rust-free, and rust can stain the knife and make it The tool is in poor condition. Adding chromium to the steel during smelting and reducing the carbon content can make it "stainless steel". Some experts believe that the performance of stainless steel is contradictory: increasing chromium and reducing carbon can enhance rust resistance; but it also makes the blade more difficult to sharpen, and some even say that the durability of the blade will also be reduced. But we have found that most stainless steel blades can be just as sharp and stay just as sharp as those made from other materials. AUS 8A is a high-carbon, low-chromium stainless steel. Long-term practice has proven that it is an excellent steel that achieves a good balance between toughness, strength, blade durability and corrosion resistance. \x0d\\x0d\Carbon V: COLD STEEL's patented steel, a carefully smelted advanced carbon alloy steel, is a masterpiece of metallurgy and experimental science. Its composition is very similar to O-1. In the process of inventing the steel, Cold Steel put various blades through what it calls the "Cold Steel Challenge Test," classifying them according to the results in order to examine their microstructural composition. Using this method, we finally summarized the ranking of the advantages and disadvantages of steel materials and smelting methods, and produced the best steel. Cold Steel purchases a large amount of high-grade high-carbon blade steel to re-smelt. These high-carbon steels contain small amounts of other alloying elements. When smelted, these elements enhance the blade's ability to retain and elasticity, making the steel exceed its original quality. Extreme, more suitable for making blades. Then, the blade material is heat-treated in molten salt, and then quenched in temperature-controlled oil to form the blank of the blade. It then goes through a professional heat treatment process, including strictly controlled Austrian melting temperatures, preset soaking times, specially selected quenching substances and precise tempering times and temperatures. This production process results in each knife having the same excellent quality, even better than expensive handmade knives. \x0d\\x0d\CPM-T440V: CPM-T440V, recently touted as a “super steel,” remains firmly established in the stainless steel market. However, it is too hard to sharpen (hence its unprecedented edge retention), which in turn requires less frequent sharpening. CPM-T440V is widely used by hand knives and is slowly moving into the field of high-end product knives. \x0d\\x0d\Droppoint: A blade shape in which the apex of the blade cutting surface is drop-shaped and slightly streamlined (I personally prefer this style). It feels great to use and has a strong cutting point. \x0d\\x0d\GIN-1 (G2): Another low-priced steel, slightly softer than AUS-8. \x0d\\x0d\High Alloy: A complex alloy. \x0d\\x0d\High-Speed ??Steel: A steel in the steel family that is used to process other steels. The main difference between them and ordinary steel is that their cutting edges will not be damaged under the high temperature and red fire caused by high-speed friction, and they have strong wear resistance. M2 is a kind of high-speed steel.
However, high-speed steel has the disadvantage of being brittle, so it is not suitable for making large blades. \x0d\\x0d\High-Carbon: Steel with a carbon content of greater than or equal to 0.5. Sometimes it also refers to non-stainless steel, which is not strictly appropriate. The more famous high carbon steels include BG-42, CPM154M, ATS-34, 440C, etc. \x0d\\x0d\Premium U.S. High Carbon: COLD STEEL's high-grade high carbon steel is widely used in the production of various low-end multi-functional tools. Its chemical composition and microstructure are specified by Cold Steel, and each component undergoes rigorous metallurgical testing before being used in production. Therefore, its production control system is the same as Cold Steel’s most famous Carbon V. This kind of steel is relatively clear, has a beautiful texture, and has a high carbon content, which increases its strength and is also suitable for heat treatment. Cold Steel designed a special heat treatment method for this steel to achieve the best ratio of toughness and edge retention. \x0d\\x0d\Rockwell Hardness: A method used to measure the hardness of steel by scratching it with a diamond crystal. Generally, the hardness of the blade of a good knife should be above 50s and below 60s on the Rockwell hardness scale. Simply put, the higher the hardness, the higher the wear resistance, but the greater the brittleness. Non-steel alloys, such as stellite, have lower hardness, only about 40s, but their wear resistance is also very high. \x0d\\x0d\San Mai III: (Cold Stell Company) A very expensive, traditional style Japanese rolled steel. Hard high-carbon stainless steel is sandwiched in the middle as the core of the blade, and a layer of stainless steel with good toughness and elasticity is added to the upper and lower layers to assist and strengthen. The final product has the characteristics of the two materials of steel. This kind of rolled steel 25 stronger than the tough AUS 8A. The characteristic of Mitsumi III is the linear vortex pattern at the blade edge, which is formed by the layers of steel being exposed during polishing. The length of the lines varies from knife to knife because every piece of Mitsumi III is unique. Like AUS 8A stainless steel, Sanmei III uses modern precision conveyor furnace heat treatment and sub-zero low temperature quenching processes to improve the microstructure of the steel and remove impurities. The final finished blade has better elasticity and retention than ordinary stainless steel blades. \x0d\\x0d\Stainless Steel: Alloy steel with a chromium content higher than 12. Generally speaking, the higher the chromium content, the higher the rust and stain resistance, and the less suitable it is for blades. There is no truly stainless steel. If not maintained, all steel will rust