Are mass produced knives harder on the edge vs on the middle of the blade?

[cart@@n]

I mean after sharpening the knife a lot and losing some material do you get to a softer region of the blade?
Or if you make some customization and cut part of the blade off to create a new profile, the metal will be not so hard?

Another way of asking is "The temper in comercial blades hardens all the blade in a uniform way or it hardens it more on the edges?"

 

[The Mastiff]

Another way of asking is "The temper in comercial blades hardens all the blade in a uniform way or it hardens it more on the edges?"

It should be uniform unless a selective hardening process is used. The vast majority of knives aren't selectively hardened though most slip joints will be tempered down at the base where it needs to be bent in some models like a stockman, for instance. I've seen videos of induction heating used in that location for that purpose.

 

[res1cue]

If this were true, it would be an advertising point