- Joined
- Jan 13, 1999
- Messages
- 1,422
San-Mai knives are not very common in North America. In the past we've had Morseth and Cold Steel, and now Muray Carter, but the idea doesn't seem to catch on. It seems like we are more obsessed with the next super-homogenous steel rather than finding the ideal steel sandwich.
If you could have your ideal 3 layer knife, what would your choice of materials be? I'm thinking O-6 for the core and some low carbon stainless like 420 for the sides.
If you could have your ideal 3 layer knife, what would your choice of materials be? I'm thinking O-6 for the core and some low carbon stainless like 420 for the sides.