Why are so many knives 'clad' (san-mai or others)
I have a relatively simple question - what are the main drivers (from point of knife makers) to produce clad knives? I can indeed understand that lower-end market may prefer damascus-clad blades because they look nice (I am thinking of Shun knives here, for example), or - at the other end of the spectrum - stainless clad carbon core (easier care).
My understanding (in particular with stainless-clad knives) is that the cladding can not really be hardened and so at the end the knife may be easy to flex or even not too springy (= after even light flexing it stays flexed) - that is the case with the Shun knife I have (150mm Petty).
I also understand that - in particular with hand forged blades - it is far from easy to forge the clad blades.
However I do not quite understand stainless clad knives where the core is stainless as well (though I am about to get one :O ) - Why just not use the 'core' steel for the whole knife? Or are these steel so expensive?
I am just curios.