What kind of steel is the blade (carbon, stainless)?
364201
This knife is 1095 Carbon Steel, from the factory it has a coating on all but the primary bevel, and as it is a Scandi grind, it has about a one inch open area that will require a little attention, i.e. a light coat of oil to prevent rusting. I use a little Balistol on there and have had no problems.
364202
The sheath is a plastic self locking sheath. Not very good, I bought a new sheath for it. It is a great knife.
364203
carbon but its coated in something I sanded it off the back of the blade to better strike ferro rods or use flint on it. the ferro striker on the pommel doesn't work well at all
364204
1095 carbon....i havent had a chance to use it much so i dont know how good the heat treat is, but i was easily able to hone a hell of a sharp edge on it, cut myself pretty bad actually lol. But because its carbon steel and much is exposed u will need to care for it so it wont rust. Or you could apply your own cold blue or force a patina if u wish.....its a really nice feeling knife tho and one of my favorites (i own quite a few expensive blades)
2130682
It is a slightly enhanced 440C steel which has Vanadium and slightly more Chromium. More importantly, it is available in Taiwan where the knife was made. It said to out perform 154CM and 440C steels. I really like this knife. It is light and very sturdy with an impressively machined Titanium handle and the blade can be made very sharp with a long lasting edge.
673272
It is made of stainless steel. It is softer than carbon steel. It was chosen because it, of course, does not corrode readily. If you start hitting anything much harder than styrofoam with this sword, you will put nicks, scratches, etc. on the blade.
47840
It is some type of stainless steel. Different than the SCHF9 which is a high carbon steel. Both well made extremely strong knives. Only down side is difficult to sharpen due to curve of the blade. Scrade just came out with a new improved model for around the same price with even better options like an included diamond stone and flin and steel. I highly recommend buying the SCHF38 instead.
1843769
The blade is made of A2 steel. See description link:http://www.amazon.com/gp/aw/d/B002B56CUO?ie=UTF8
1167604
1055 high carbon.not stainless.will need to keep light coating of oil on blade.this is a real sword and will rust if not properly cared for.
1151895
NO--stainless steel is NOT the type of metal that will hold up. You need a carbon steel blade.
1964292
It is Carbon Steel. Takes a nice bluing and will not rust after the bluing is done. I leave mine outside year round after the seasoning finished. Took about three uses to season real well.
116215
Straight from Mora's website, this one is Stainless. Steel Quality Three steel grades are used for knives from Mora of Sweden Stainless steel (S) Knife blades are made of hardenable stainless steel- Sandvik 12C27 (hardened to HRC 56-58), producing knives with extreme strength, long life as well as having high resistance to moisture without rusting. Stainless steel stays sharp much longer than carbon steel and is far less sensitive to rust. Carbon steel (C) Knife blades of high carbon steel can be hardened to HRC 58-60 giving best possible sharpness to lowest price. Knives made from above mentioned steel grades will after some use achieve a dullish grey finish. However, this will not negatively affect the quality of the blade. On the contrary it will somewhat improve the resistance to corrosion. Carbon steel is easy to sharpen, but requires more maintenance when exposed to moist or corrosive environment. Keep the blade clean and dry. Common fruit acids leave for example immediately spots on the blade. Laminated steel (L) This steel grade is unique to knives from Mora of Sweden. The core of the blade is of high carbon steel surrounded by a softer alloyed steel layer. A high hardness (HRC 58-60) can be achieved through hardening, resulting in a knife blade with superior toughness, cutting edge retention and thereby maximum sharpness and long life.The blade can also be bent into a predetermined shape.
346307
Most cutlery stainless steels have a carbon content. High carbon stainless should hold an edge longer than others with less carbon. Those high carbon stainless steels are more expensive and harder to form/grind than lower carbon, but are tougher steels when hardened. The Pure Komachis that I have are holding their edge just fine. I liike the ergonomics and light weight of the tools. Bear in mind that "high carbon" is a relative and not exact description. There is a lot of leeway.
548047
It says carbon steel on some websites descriptions. They are really good I left them out side they don't rust. If you hit a rock it chips the tips of the blades but a grinder I use does the trick to resharpen.
496555
Yes it is. Nice low carbon blade that is stainless steel like and it holds the edge so far.
1594330
I am certainly no metallurgist, But this blade is listed as a 4116 "Stainless Steel". So to my knowledge, all Stainless Steel is made up of some type of Carbon and Chromium to prevent metal from getting corroded. Now the exact amounts of Carbon or type, I am not sure of. Lets do a Wiki on this..."4116 Stainless Steel: A fine grained, stainless steel produced by Germany's ThyssenKrupp. Often used for medical devices and food processing, the steels Carbon and Chromium content give it a great degree of corrosion resistance, as well as strength and edge retention. 4116 Stainless Steel has a Carbon Content between 0.42-0.55 and it's Chromium content is between 13.8-15."Hope that helps I am certainly no metallurgist, But this blade is listed as a 4116 "Stainless Steel". So to my knowledge, all Stainless Steel is made up of some type of Carbon and Chromium to prevent metal from getting corroded. Now the exact amounts of Carbon or type, I am not sure of. Lets do a Wiki on this..."4116 Stainless Steel: A fine grained, stainless steel produced by Germany's ThyssenKrupp. Often used for medical devices and food processing, the steels Carbon and Chromium content give it a great degree of corrosion resistance, as well as strength and edge retention.... » Read More I am certainly no metallurgist, But this blade is listed as a 4116 "Stainless Steel". So to my knowledge, all Stainless Steel is made up of some type of Carbon and Chromium to prevent metal from getting corroded. Now the exact amounts of Carbon or type, I am not sure of. Lets do a Wiki on this..."4116 Stainless Steel: A fine grained, stainless steel produced by Germany's ThyssenKrupp. Often used for medical devices and food processing, the steels Carbon and Chromium content give it a great degree of corrosion resistance, as well as strength and edge retention. 4116 Stainless Steel has a Carbon Content between 0.42-0.55 and it's Chromium content is between 13.8-15."Hope that helps « Show Less
2024327
It's 1055 Carbon Steel, which is talked about as being one of the toughest knife/blade steels around because it's right on the border between brittle high-carbon steel and soft low-carbon steel. It holds a very good edge while basically behaving like a spring steel, meaning that no amount of mistakes or abuse will bend the blade or mess up its edge alignment. It's not a stainless steel, so like everyone says you have to keep it clean and oiled constantly or it will blemish very quickly. Source - Materials Engineer
1503979
Its a stainless steel blade.... I think its very good quality. I actually sent the knife info to a friend before I ordered it with the same question. He assured me it can be sharpened easily. (he manages a weapons shop). It is very easy to use & will last a very long time. I have actually ordered several more since the first one.
1594329
I am certainly no metallurgist, But this blade is listed as a 4116 "Stainless Steel". So to my knowledge, all Stainless Steel is made up of some type of Carbon and Chromium to prevent metal from getting corroded. Now the exact amounts of Carbon or type, I am not sure of. Lets do a Wiki on this... "4116 Stainless Steel: A fine grained, stainless steel produced by Germany's ThyssenKrupp. Often used for medical devices and food processing, the steels Carbon and Chromium content give it a great degree of corrosion resistance, as well as strength and edge retention. 4116 Stainless Steel has a Carbon Content between 0.42-0.55 and it's Chromium content is between 13.8-15." Hope that helps
1082657
It's a high carbon blade. Clean it with steel wool and keep lightly covered with cooking oil.