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They are more homogeneous than stainless than other high alloy steels, having carbide only in very small inclusions in the iron. The bulk material is a little bit harder than standard stainless steel such as St-304 (high-end alloys excluded), allowing them to hold a sharper and more acute edge without bending over in contact with hard materials.
The brand's early knives were marked 440C, but tests found that the steel was something entirely different from American 440C. This steel was closer to AUS-8 than American 440C, and also went by the name 8Cr13MoV. [44] The first Byrd models, the Cara Cara, Meadowlark, Flight, Pelican, and Crossbill, initially featured stainless steel handles.
440C (UNS designation S44004) is a martensitic 400 series stainless steel, [1] and has the highest carbon content of the 400 stainless steel series. It can be heat treated to reach hardness of 58 to 60 HRC. It can be used to make rolling contact stainless bearings, e.g. ball bearings and roller bearings. It is also used to make knife blades.
Knife retailer Cold Steel markets a variety of knives that use VG-1. [5] Cold Steel claims that VG-1 has better sharpness, edge retention, point strength, shock and strength characteristics than 440C, VG-10, or ATS 34 stainless steels, though any of those alloys may be better than VG-1 in individual categories. [6]
Martensitic stainless steels can be high- or low-carbon steels built around the composition of iron, 12% up to 17% chromium, carbon from 0.10% (Type 410) up to 1.2% (Type 440C): [8] The chromium and carbon contents are balanced to have a martensitic structure.
In stainless versions, this technique offers a practical and visible advantage of a superb cutting edge of modern Japanese knife steel, with a corrosion-resistant exterior. In professional Japanese kitchens, the edge is kept free of corrosion and knives are generally sharpened on a daily basis.
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