10cr15comov?

I don't think that Spyderco, while making their Byrd line in China, have any need for 10CR15CoMov since they were one of the first to get into the Takefu VG10.
In the culinary knife world where there are many Yangiang imitation "Japanese knives" produced, alot of the poor steel quality reported appears to be tied to (1) the misrepresentation of "VG10" when in fact the Chinese equivalent 10CR15CoMov is used, and (2) the questionable HT of the Chinese steel.
I agree that "all" Chinese steel is not junk anymore. But I really see no reason to suppprt Chinese steels when there are plenty of US and Allied made steels, most of which have been around before China decided to dominate the global cutlery industry.
 
Last edited:
Most of the Knives I own are not Chinese. I do like American made knives. I do not like all American knives though. I only like the few that are either very useful despite an old design or new designs that work better. Who's fault is it that American factories tend to stick with old technology to milk out as much profits as possible in the short run before sinking due to their old outdated products losing popularity. I have read about people that have tried to get American factories to produce their design only to be met with a flat out refusal to do it at any price. They go to Twain or China to get their work done because they will make whatever they want if they pay the money. Where are the US factories ?

We have super steels that are great cutters tough enough but not really so tough (a fact seldom pointed out) so do the Chinese. To deny the problem by saying we have cornered the market on knife steel makes it easier to convince the public that no problem exists and deny any justification for doing what is needed to address the situation by taking actions such as rebuilding our pathetically tiny and inadequate manufacturing industry and derailing US political leaders who are railroading us into dependence on foreign manufacturing because they support the short term economics of greed.

Without knowing anything about this steel I believe it's a very good guess that it is good stuff and a very good bet that Chinese steels (knife steels and others) are only going to get better. Heat treatments will improve etc... The fact is that China is the manufacturing king of the world. Like any other business or country they will establish a monopoly on manufactured goods to the extent that people will allow.

I actually make the effort to seek out American made goods of all kinds and will pay for it as long as I can afford it. I can only do my part by not being a cheapskate and running to the lowest price tag. I must not be in the total minority because because non US entities are always trying to scam people like me with their BS marketing jargon that falls on the line of fraud. I tend to avoid Chinese products that are heavily based on American designs but if I see a good looking solidly engineered Chinese designed knife that is a product of Chinese innovation I will jump on it provided I don't hear any stories about the factory workers being beaten.

Now let's get educated as to what this stuff really is then maybe we can come up with something that competes maybe we have it already.

I read that the composition is similar to 440A but I do not buy that it is the same. My uneducated on steel mind can figure out that the addition or removal of ANYTHING in a steel's composition can have DRASTIC effects on how it performs. The old heat treat range is a laugh too since even one low digit in the heat treat rating can also have a drastic effect on the steel's characteristics.

Somebody test this stuff out or if you have the knowledge analyze it's likely strong points and weaknesses. Even better test it.
 
Last edited:
10Cr15CoMov is a Chinese analog of VG-10. Like one of the posts from 2017 says, it behaves similarly. Differences in performance will largely be a matter of heat treatment and geometry.


These days, WE uses this steel in some of the Civivi and Sencut knives. Coincidentally, it is also the other half of the recipe for Civivi's Damascus alongside the more stainless 9Cr18Mov.
 
You must log in or register to reply here.
Back
Top