Stainless steels are steel alloys that contain a large amount (+12%) of chromium. Chromium prevents the steel from rusting but significantly degrades edge holding capabilities of the steel. All steels are composed of grains of the various alloying elements, the relatively large size of chromium results in a blade that will quickly dull and be very difficult to re-sharpen.
52100 steel forms a blade composed of very small grains, enabling it to take a much finer edge, hold it longer, and then re-sharpen very quickly. In addition, the fine grain structure of 52100 makes it tougher than many other steels used in knives. The weakest points of any steel structure are the bonds between the grains, a finer grain structure means that stress it spread across many more of these bonds than in steels containing larger alloying elements such as chromium.
I am not busting anybody chops here, on the contrary, probably unintentionally helping to pick a customer or two. I stumbled on a site and found it mildly amusing. Could not help but think Kramer knives the moment I saw it.I think Marko might be right in that the damascus on those blades is also photoshopped. Looks like you have the exact same patterns in each series. Makes me a bit cautious when handles and blades appear to be photoshopped. I'm sure the profiles are all legit, but it doesn't appear that all of those are real knives. That's worrisome.
The biggest problem I've had with being a metallurgist is that everyone else thinks they are one too. I'm not sure any other engineering discipline suffers this but I'm dumbfounded as to why.Yet another knifemaker who doesn't understand a lick of metallurgy, but doesn't mind pretending that he does:
So, based on internet pics and a new (relatively) maker then?Based on me buying and selling a lot of knives.Also I know what all of the "new" kitchen knife makers are charging and he is right in line.I have no idea if they are worth the price but it 425 for a 10" blade does not seem that much.