1K6 high carbon

Can't help much with the steels, but any good stainless steel is more than sufficient for kitchen knives because they're so thin. My paring knife that I love more than any other knife I own (well, that may be stretching it a bit) is just regular old worst-steel-in-the-world-to-people-like-us 420. But it'll take an edge that'll go through a block of cheese like... well a hot knife through butter :rolleyes: .

As long as you use stainless you'll be fine. I've used Buck 110s for food prep and everything works out fine.
 
I know that MBS-26 is excellent. The part number for the first knife that you list looks like a KAI (Kershaw) model and should be good. As long as you don't try and cut bones with the blade there is not much risk of the steel causing a problem. I would look at the handles and the blade design. This looks like a practical knife to me.
 
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