Dozier Knives: A2 vs. D2

T

The_Guide

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Feb 1, 2009
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I have placed an order for a bunch of knives from Dozier, and I was thinking about getting the KM-12 bowie in A2.

Does anyone know how Doziers A2 compares to his D2?

:cool:

EDIT: To help, the bowie has an 8" blade, and I plan on using it for light chopping, and other camp tasks. If his D2 is good, I assume that his A2 is as well.
 
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Given proper heat treat and the same grind, Dozier's A2 and D2 should offer identical initial performance. The A2 should have a bit smoother edge; the D2 a bit toothier. Overtime, the A2 may degrade a bit faster than the D2 in cutting ability, but the difference will be minimal.

The D2 blade will be more oxidation resistant, but will be hard to sharpen. The A2 blade will be intolerant of salt, but otherwise fairly free of major oxidation problems and easier to sharpen.

In terms of strength, A2 is much stronger than D2.

But, Bob Dozier specializes in making the best D2 blades available, using his own specification D2 and his own proprietary heat treat, so all bets are off.

If I was spending my money, Bob Dozier=D2.
 
a bunch!!!???? :eek:



for a large blade, many people prefer a2 since it tends to be less brittle, in general.

that said, when i buy dozier, i always buy d2. d2 is one of my favorite steels anyway, and as mentioned, it is bob's specialty when combined with his heat treat process.
 
MORIMOTOM said:
a bunch!!!???? :eek:
Click to expand...

Yep :)

They are:

KS-3 Pro Guides knife
KS-7 Wilderness
K-12 Small Game Skinner
KM-12 Bowie
K-23 Fillet

I was going to order the KS-3 now, but I figured I'd wait and get it with an amboyna burl handle. Plus there are a few Fehrmans I want to get right now anyways.

:cool:
 
To help, the bowie has an 8" blade, and I plan on using it for light chopping, and other camp tasks. If his D2 is good, I assume that his A2 is as well.
 
This is a maker with nearly 50 years of experience. No worries at all. Both steels are exceptional but IMO, A2 is a better choice for a large blade.
Scott
 
I'd stick with Dozier's D2, as that's where my experience with Dozier blades is and no problems yet.

S30V might be a good choice in the fillet! I have some S30V in a Crotts that is fantastic!
 
...perhaps apples and oranges, but the CRK Shadow III I had was supremely difficult to sharpen... not a fan. ...perhaps it has more to do with edge geometry than steel/HT. It really is crazy, all the differences between HTs with the same steels... I use knives for general EDC purposes and smaller blades (<or=4")... no need for thick grinds or flexible steel... S30V is my go-to steel.
 
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