Deadhead Archer said:
As the steel they are made out of is not advertised, they likely are made out of 420/420J and won't hold a very good edge.
There are enough reasons not to buy Atlanta Cutlery knives without making more up.
I've never encountered one of their Windlass made pieces that was 420. They are spring steel (5160-ish), usually through hardened to around RC 55 or so. Quality control varies enormously, but customer service - at least on pieces bought directly from them - is very good, in the sense that they'll cheerfully accept returns and either refund you or keep sending replacements until you get one that's up to snuff.
They tend to come with horrible or non-existent edges. The handles tend to be mediocre, as is fit and finish.
But if you want a tough, slab of steel chopper, they are far from horrible. Don't buy one if you want sharp out of the box, or a good slicer, or excellent quality control. If what you want is a traditional pattern, in traditional handle material (rather than synthetic), that is tough to break and easy to resharpen (rather than with good edge holding), then look at Atlanta Cutlery.
Yes, they mostly sell to the wall hanger, reenactment, and stage fight crowd. But my experience is that they are decent village grade traditional using knives. If that's what you want, and the fit, finish, edge and price are acceptable to you, there's no reason not to buy Atlanta Cutlery. They are not China Cheapies or knockoffs or crap. They just aren't aimed at perfectionist knife snobs like many of us.
I tend to think of them as fixer-upper project knives rather than open the box and be instantly happy pieces. Maybe I just like to tinker.
