1084

Does anyone use a 1084 kitchen knife? If so, how do you like it?

Even if you don't have one, do you think it'd make a good knife?

A gyuto made by Don Nguyen from 1084 was passed around not too long ago. Read about it here:

http://www.kitchenknifeforums.com/showthread.php/7779-Don-Nguyen-23-7-cm-1084-gyuto-passaround

That was a very interesting read. Thanks for sharing.

1084 is like the potato of steels?

Very inexpensive, very straight forward heat treat. It's hard to mess it up, and results in a pretty balanced knife in terms of getting and edge and holding it.

I like it. It is designed to need very little soak at temp for heat treat, which makes it ideal for makers without a ht oven or salt baths. I have an oven but still use it in damascus because the ht is very similiar to 15n20. It is not corrosion resistant, like other carbon steels. Heat treated correctly, my guess, is that few end users could tell the differance between 1084 and other high quality carbon steels.

Would you guys rather use a 15N20 knife or an 1084 one? I'm trying to decide which steel to get for my knives.