The BladeForums.com 2024 Traditional Knife is ready to order! See this thread for details:
https://www.bladeforums.com/threads/bladeforums-2024-traditional-knife.2003187/
Price is $300 $250 ea (shipped within CONUS). If you live outside the US, I will contact you after your order for extra shipping charges.
Order here: https://www.bladeforums.com/help/2024-traditional/ - Order as many as you like, we have plenty.
I hope you guys don't mind me jumping on this thread, but I've got an INFI question of my own.
The formula for INFI is well known and Jerry can't be the only person in the world who has the ability to heat treat it properly. Given the fact that INFI is certainly one of the best (if not THE best) cutlery steels in existence, why doesn't anyone besides the Busse family use it to manufacture knives?
Yes. That makes sense. What doesn't make sense is the fact that the supply of INFI-made knives lags so far behind the demand for them that other knife manufacturers haven't taken notice. If I were a knife manufacturer and took a look at what goes on around here, my curiousity would be peaked (to say the least)! And while I might not be able to use the INFI trademark, I'd certainly look at the feasibility of using the same steel formulation and heat treat process (if I could discover it) to manufacture my knifes. So my question remains. Why hasn't that happened? Or has it?INFI is not a steel, per se.
INFI = [a specific alloy]+[Jerry's heat treat]
So while anyone can use the steel (which appears to be some pretty expensive stuff, but still available to anyone who wants it), the specific recipe used to cook it is proprietary. And the name, INFI, is a Busse property, so it cannot be used by anyone else without Jerry's permission.
Rick