Has Anyone Used AN-58 Extensively?

[redsquid2]

This would be from Nieto of Spain, or the Puma knives made in Spain. I believe it is proprietary to Nieto.

I could look up the chemical composition, but I am interested how it stands up to food processing, whittling, rope cutting, any of the above, in the real world.

There was another thread that pointed out how well it stands up to cardboard cutting. That was from 2012. I am curious if anyone has done any testing since then.

BTW, the Nieto knives I have seen in pictures have a nice level of craftsmanship.

 

[Mikel_24]

Hi there. I have no experience with the steel you mention AN-58 but since you are mentioning a Spanish manufacturer, I felt somewhat compelled to post here.

I checked a few spanish forums regarding this steel and the general feeling is that it performs great. How great is great? Well, that, I don't know. I think that the only way to tell is to compare its performance agains any other well known steel for reference. And doing it well.

Here in Spain the general complain about our own manufacturers is that most of them don't bother to innovate at all. I am talking about steel types. Seems like the designs have improved a bit and now not everything are saber grinds and antler/stag handles. However when I talk with other knife entusiasts here in Spain, we always end up talking about foreign makers. To change that, it is going to take a while.

I am also curious to know how well this new steel performs. I may end up buying a Nieto piece just to check it out myself.

Mikel