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Okapi knives are mainly used by working-class people due to being very affordable and, while crude in appearance, are robust knives. Use can range from harvesting crops, self-defense, hunting, fishing, or general knife duty.
Carbon steel: An alloy of iron and approximately 1% carbon. Most carbon steel chef's knives are simple carbon iron alloys without exotic additions such as chromium or vanadium. Carbon steel blades are both easier to sharpen than ordinary stainless steel and usually hold an edge longer, but are vulnerable to rust and stains. Some professional ...
In 2009, Crucible Steel introduced an update to CPM-S30V to meet the needs of renowned knife maker Chris Reeve that they called CPM-S35VN. The addition of 0.5% Niobium, and reductions in both Carbon (from 1.45% to 1.40%) and Vanadium (from 4% to 3%) produced an alloy with 25% increase in measured Charpy V-notch toughness over S30V (Crucible claims 15-20% improvement).
Chrome vanadium is a special formula of alloyed cutlery steel known for its ease of re-sharpening. (CV blades require extra care. A thin film of oil should be kept on the blade to maintain the polished finish of the steel.) Case Tru-Sharp Surgical Stainless Steel (SS) Case Tru-Sharp Surgical Stainless Steel is a high-carbon steel.
The word tama means 'precious', and the word hagane means 'steel'. [1] Tamahagane is used to make Japanese swords, daggers, knives, and other kinds of tools. The carbon content of the majority of analyzed Japanese swords historically lies between a mass of 0.5–0.7%; however, the range extends up to 1.5%. [2] [3]
A Toothpick knife: Trapper: The trapper is larger knife with a clip and a spey blade. The blades are usually hinged at the same end (that is to say, it is a jack-knife). A Case Trapper knife with stag scales: Whittler: The whittler is a type of pen knife with three blades, the master blade bearing on two springs. [16] Splitback Whittler
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