Anyone used 12c27 steel before? Can be found in some of the Laguiole knives and some of the various sabatier folders. Seen reference to it being used for hunting and fishing knives too but I don't know anything about those.
Curious how it performs in the usual areas: retention, how it sharpens, how good an edge it can take etc.. I fully expect it'll be pretty average compared to the like for AEB-L, Gin 3, VG-10 and the more popular stainless options but is it still a decent option for cutlery? Or, is it atleast better than Z50C13 (as found in stainless Sabatier Ks).