80CrV2 vs 52100 for kitchen knives?

[Leon Husock]

I've never used 52100 because everything I've read says that in order to get the most out of it it needs a lot of soaking, and I do all my heat treating in a forge. I make all my monosteel, non-hamon kitchen knives out of 80CrV2. That said, I'm thinking about getting a digital heat treating oven soon, which would open up the possibility of soaking steel at temp for me. Is there a strong reason to switch to something like 52100 once this is an option? Can anyone explain to me what the major differences in performance are between the two steels?

 

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I would say the strong reason is better edge retention with 52100

Scan through this https://www.bladeforums.com/threads/opinions-on-80crv2-edge-retention.1632812/