J.,I made some knives using the big yellow Sterrat metal cutting blades, ground them down and put a diamond compound mirror polish on the blades. This is when I just started making. The .100 blades made pretty good blades, beleive it or not. I am gonna get flak for this, I know. Anyhow, the alloy content is of course HIGH, and the guys that bought the knives are still using them, and are happy. The stuff will rust like crazy if good care is not taken. I also made a good sized kitchen knife with the stuff for our HQ at work. Dang thing gets lots of use, and I sharpen it maybe once a year. The blades I used were not bi-metal, by the way. You would probably have pretty decent stuff for the entire blade if it was bi-metal. The softer part of the bi-metal saw blades does not seem to be much softer, just more flex and impact factor. The same company sells a thinner blade that measures .088, which makes a pretty good smaller blade. I did get to try out one of the blades of .100 on a road injured deer. While on duty I put it out of it's misery, but we could not find anyone to take it, not even the guy that hit it. After work I field dressed it, and the blade did a great job of going right up through the brisket of the chest cavity, even without a handle or guard on the knife. The customer that later received the finished knife with that blade was satisfied by the field test, too. Ol' Mike has dressed out several deer with it. The deer I field dressed? It was pretty good eating.