FAQ
Which steel should I choose?
That depends very much on the intended use of the knife. As a general rule, if you are not (yet) very familiar with steels, it is best to start with a stainless steel such as Vanax Superclean or M398. If you want maximum edge retention and stainlessness, I specifically recommend M398 at 65 HRC. If you are looking for the ideal balance between hardness and toughness, Vanax Superclean with a hardness of 60 or 61 HRC is an excellent choice.
Those who appreciate aesthetics and performance will love Damasteel Damascus steel, which is forged from powder metallurgical steels (RWL34 and PMC27). The hardness can be freely adjusted from 62 to 64 HRC; 64 HRC is ideal for most applications.
If you don't mind stainlessness and want the most exciting steels, there is no way past non stainles. I particularly love and recommend Vancron Superlcean at 68 HRC for a very stable, long lasting edge or CPM REX121 at 70+ HRC if you are after the longst edge retention currently possible.
Please feel free to contact me at contact@kase-knives.com for specific advice.
I'm afraid that I will break a thin behind the edge knife, can I have it ground thicker?
Of course, should you desire, I will grind your knife thicker. You would be surprised though how much abuse a *wet* ground, well heat treated blade can take even if thin! Since this topic is a rabbit hole, do not hesitate to email me your specific questions. My email is contact@kase-knives.com
