Cold Steel Krupp 4116 Stainless?

you guys are ganna think i'm a fan boy of some sort BUT, cold steels 4116 krupp is fantastic for the money I think. I like it much better than Kershaw 8c13mov. It is very stainless, takes a CRAZY edge, and does not chip out. It is a bit soft, i'm guessing 57ish on the scale. I like softer steel, and believe it or not Cold Steel's Aus-8 is some of my favorite.
I'm the guy who has no problem coming home and touching up/honing my blades on a regular basis. S30v and the higher up steels do nothing but chip, AUS8, 154cm and 4116 krupp will develop little rolls in the edge instead of tiny chips like hard steels.
I like the CS 4116, its like soft AUS8. I don't mind it what so ever. Surely beats the hell outa 440A seen in things like, Bear n Sons knives... and they do their heat treats in house!
 
Krupp 4116 is a steel widely used in German high end kitchen knives. It's very stainless, gets very sharp and is easy to get sharp again with a few strokes on a kitchen steel or whetstone....In short, perfect for the kitchen. And CS does a nice job with it. They have a range of very (very !) affordable knives which aren't ugly at all, perform very well and, as they are inspired by classic patterns, allow you to try a pattern for some dollars only. I use the Western Hunter and the Long Hunter as kitchen knives everyday (they're light, well balanced, cut like hell and I don't need to sharpen them that often). Also in the kichen : Canadian Belt Knike (handy for cutting on a board), Roach Belly (great boning and paring knife, also good for cutting on a board), Finn Bear (does everything and anything. Like it so much I bought several "real" pukkos since...), Pendleton Lite Hunter (a very good allrounder, too. However, the blade is a tad too small for my liking and this prevented me from buying the high end version I lusted after (this and the insanely high price...).
 
Recognizing that I am generalizing from just one limited experience, I avoid 4116.
I have Cold Steel models in Carbon V, Sanmai, and Aus8. The Carbon Vs I have had since 1990 and 1994. All of these knives never needed anything other than routine sharpening. Several years ago I bought a Finn Bear in Krupp 4116 and used it as my dedicated freshweater fishing knife. After 3 years of use and neglect I decided to sharpen it and found 3 chips along the edge. I have never seen anything like that on any Cold Steel knife. I easily took them out when resharpening but I haven'y bought 4116 since then.
 
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