- Joined
- Jan 1, 2019
- Messages
- 340
I've been bouncing between this and a thread regarding the merits of 8Cr13Mov, and the Atmos is a popular topic of conversation lately. Well, I've had a lot of knives in 8Cr13Mov over the years. Most have been from Kershaw. They've been okay but as far as steel goes, definitely nothing to write home about. As I've said all over this forum lately, it's just too hard to drop money on something in that steel today when so many other manufacturers are getting quality knives out at competitive prices in better steel.
The question of heat treatment, which does make a difference, has been the chief argument against that way of thinking. We have certainly seen a few unscrupulous Chinese manufacturers lie about their steel content over the years. This may have predisposed some of us towards easily accepting the allegations of falsely advertised heat treatments here. We have one source testing knives from another brand made in the same factory at "55.x". The spreadsheet linked earlier lists one knife in the relevant steel from another brand made in the same factory at 56.6 (versus a Kershaw Blur at 58.2). Someone else linked a test for an actual Ruike knife in this steel at 59.
So I'm not ready to throw Ruike under the bus. I would need to see more tests of actual Ruike knives and maybe a little more information on how the testing location could make a difference.
The question of heat treatment, which does make a difference, has been the chief argument against that way of thinking. We have certainly seen a few unscrupulous Chinese manufacturers lie about their steel content over the years. This may have predisposed some of us towards easily accepting the allegations of falsely advertised heat treatments here. We have one source testing knives from another brand made in the same factory at "55.x". The spreadsheet linked earlier lists one knife in the relevant steel from another brand made in the same factory at 56.6 (versus a Kershaw Blur at 58.2). Someone else linked a test for an actual Ruike knife in this steel at 59.
So I'm not ready to throw Ruike under the bus. I would need to see more tests of actual Ruike knives and maybe a little more information on how the testing location could make a difference.