I was looking at a Carter knife that I like the size, shape, etc. of. it says:
"White Steel, laminated w/ stainless steel"
Why is stainless frowned upon? or is it? I like the patina of a pure carbon steel, but this knife has everything else I like.
What kind of white steel is this?
Compared to super Agoumi how is edge retention?
Maybe someone can direct me to reviews on Carter knives. Couldn't find one.