Larrin, I don't have a Rockwell tester, but as quenched 1.2442 is 65+. I do use P50, and 1490°f 10 minute soak. Interesting about the cementite vs WC. I have this thing in my head that I need more carbide % and wear resistance in a kitchen knife, but that isn't really necessary, is it? After all, our food isn't abrasive, otherwise our teeth would be little knobs. Maybe what is more important in a kitchen knife isn't wear resistance, but edge stability, because usually the wear/tear on a kitchen knife is from it's cutting board and bad storage habits (sliding against other stuff in the drawer). I guess there is a line where the carbide % and size is too great for thin edge geometries, and you're saying it's best to have little cementite %, but larger WC %. I can understand that, if I have you right. So I guess what you would recommend for a real "Blue Super" steel would be a lower carbon % (say 1.1% vs 1.45%), but with the same, or maybe higher, Tungsten count? I'm just spitballin. here.