Aogami Super Blue steel compared to s30v m4 and other modern steels?

Easier to sharpen than both, but takes a little bit more to take care, I guess.
 
I have it in a kitchen knife as well as a few field knives and I've noticed brittleness in the blue super steel, probably as much due to edge geometry as to super hardness (up to RC65 IIRC). This is why this steel is often sandwiched between softer steels.

The better Japanese knives will have either laminated construction, or for field knives, will have a convex grind.

It is not a stainless and will stain/patina very easily, but has high resistance to rust.
 
CWL said:
I have it in a kitchen knife as well as a few field knives and I've noticed brittleness in the blue super steel, probably as much due to edge geometry as to super hardness (up to RC65 IIRC). This is why this steel is often sandwiched between softer steels.

The better Japanese knives will have either laminated construction, or for field knives, will have a convex grind.

It is not a stainless and will stain/patina very easily, but has high resistance to rust.
Click to expand...

Patina is rust
 
CWL said:
I have it in a kitchen knife as well as a few field knives and I've noticed brittleness in the blue super steel, probably as much due to edge geometry as to super hardness (up to RC65 IIRC). This is why this steel is often sandwiched between softer steels.
Click to expand...

Who is the maker on these with such a high Rockwell?
 
somber said:
Who is the maker on these with such a high Rockwell?
Click to expand...

Let me first say that I never bother to check what the Rc is of any knife but only go by what's advertised.

For teh RC65, this is a Japanese Chef's knife I bought in Japan. The field knives are mostly Kanetsune but I also have other knives also purchased in Japan.
 
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