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1095, a popular high-carbon steel for knives; it is harder but more brittle than lower-carbon steels such as 1055, 1060, 1070, and 1080. It has a carbon content of 0.90-1.03% [7] Many older pocket knives and kitchen knives were made of 1095. With a good heat treat, the high carbon 1095 and O-1 tool steels can make excellent knives.
BG42 is a domestic alloy steel. It is an aeronautics bearing-grade composition with added carbon and vanadium. 154CM. 154-CM is an American-made stainless alloy. It combines three principal elements: carbon, chromium, and molybdenum. Added levels of carbon and chromium are also used. Re-sharpening can require extra effort, but is needed less often.
The "1095 Cro-Van" steel [30] [31] [32] used in the blades of contemporary Ka-Bars has a hardness of 56–58 HRC, while the guard and pommel are made from sintered 1095 carbon steel. Besides use as a fighting knife, the Ka-Bar has proved useful as a utility knife, for opening cans, digging trenches, and cutting wood, roots, wire, and cable. [1]
Forged and stamped knives differ in the steps employed to manufacture the knife blanks: the basic shape and the integral bolster of forged blades are precision forged in a die at 2200 °F (1200 °C) and then hardened at 1920 °F (1050 °C), while stamped blanks are laser-cut from a stainless steel plate. WÜSTHOF forged knives have more than 54 ...
Each knife is manufactured in accordance with US Government specifications. It features a 5" 1095 carbon steel clip point sawback blade with a swedge, false top edge and fullers. The handle is made from natural leather with a stainless steel butt cap. The included natural leather sheath comes with a whetstone and leg tie.
Kitchen knife made of Carbon steel, HRC 61.5 with typical stains. Carbon steel is an alloy of iron and carbon, often including other elements such as vanadium and manganese. Carbon steel commonly used in knives has around 1.0% carbon (ex. AISI 1095), is inexpensive, and holds its edge well.