H-1 steel in kitchen knives?

[Noctis3880]

I've been looking up this steel in the Salt series from Spyderco, and the properties seem pretty impressive.

Mid-hardness for most production folders(57-58) while still better than most "Made in China" knives you buy from the supermarket.

I've been considering trying to find one in a kitchen knife(not to be used for chopping bones obviously) for my mom since she tends to horribly abuse her knives and then won't touch them as they build up a layer of rust. She simply can't find the time to wipe her knives dry when she's done with them.

However, to my disappointment, I found no such thing after a brief search and was shocked. Ceramic knives and most non-steel alloys are made specifically for their immunity to corrosion, but with some obvious problems(ceramic tends to chip and is difficult to sharpen, while some other alloys are too soft to be practical).

To me, it would seem to be nothing short of obvious that a kitchen knife made with H-1 steel would be a good compromise. Nothing too flimsy, but not impossible to sharpen either. It won't shatter into a million pieces if you drop it, and hardness should be high enough for decent edge retention.

Did I miss something, or is this an overlooked idea?

 

[A.L.]

Tell me if Im wrong, but H-1 is japanese steel (seen it used in some japanese knives) so you might want to look at shops that sell japanese kitchen cutlery.

 

[HARDMETAL]

H1 is suitable for salty water ,as it has high corrosive resistance .
In the kitchen environment ,you always wash knives with freash water ,so high corrosive metal is not needed .
I suggest you use sandwiches steel : cobalt steel or powder steel as a core , outer layers are 18/10 stainless steel .
After using knives ,cleaning up the fat/blood with detergent & rinsing with fresh water. drying them & keep in dry & cool condition .

 

[Knife Outlet]

To save you the effort, I've never seen a kitchen knife made from H1. VG-10, however, is very common in Japanese kitchen cutlery and is almost an ideal steel for the purpose.

 

[Peter Parker]

Some more food for thought is if I'm not mistaken H1 is more expensive then VG-10. It would make for some seriously expensive kitchen cutlery. I haven't tried H1 yet but if all I've read is correct it would be right at home for this application I would think!