Question for these steels?

[PETEDYEDGE]

RE: Steels- 420J2 and IK6 Daido .

I have come acrossed these steels from KERSHAW Kitchen knives.
Has anyone knows anything about these steels? What are they? How do
they compare to others? . The only information I got from this
Catalogue that these knives are made in JAPAN .
Any help would greatly appreciated . Thank you in advanced .

 

[wire edge]

Well 420-J2 is as follows:

C- .21
Mn- 1.00
Si- 1.00
Cr- 13.00

You basically have a hardenable steel (Carbon), that is easy to work with, good machinability (Manganese and Silicon) that has descent corrosion resistance in a hostile environment (Chromium).
It's not a bad steel for a kitchen knife. 420-J2 is used a lot in rough use, usually cheaper blades. This is due to the excellant machinability and shock resistance this steel has. With only .21 % carbon, a high Rockwell will not be attained, thus non brittle.

I don't know what the second steel is, but it is probably of a similar nature. Perhaps one of the other Forumites will have the answer.

Hope this helps.