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- Thread starter udtjim
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yablanowitz
Platinum Member
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- Apr 14, 2006
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I've gotten good service from ATS-34 knives, and I really like the steel. It seems to have a very fine grain structure, takes a good high polish edge and holds it well, if the heat-treat was done right. From what I have read on it, it can be very tricky to heat-treat properly. If the edge on yours is holding up well, the treatment is right. Resharpening when needed should pose no problems at all.
I have an old BM935 in ATS34. The only problem I have with it is it's a chisel ground tanto. Otherwise, the steel sharpens well.
ATS34 is a Japanese steel - an equivalent to 154CM I suppose. BM used to use it until they had some problems either with the Japanese manufacturer or the quality of the steel. I believe it was the latter - that ATS34 went through a period where the makers were slacking. Don't hold me to that. Since then, BM switched to 154CM and, as far as I know, never went back.
ATS34 is a Japanese steel - an equivalent to 154CM I suppose. BM used to use it until they had some problems either with the Japanese manufacturer or the quality of the steel. I believe it was the latter - that ATS34 went through a period where the makers were slacking. Don't hold me to that. Since then, BM switched to 154CM and, as far as I know, never went back.
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- Jul 30, 2006
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I also have a BM in ATS-34. I do not find it hard to sharpen (YMMV) and it holds an edge REALLY well for me.
To add to Stretch's notes:
IIRC at one point (late '90's?), ATS-34 was supposed to have less contaminants than 154CM (double vacuum processing by the Japanese?) and knifemakers preferred the ATS-34. Since that time the quality of 154CM got better and became a match in quality to ATS-34. I read that there was a later period during which there were some quality issues with ATS-34 and makers stopped using it. I currently see it used on some very high end pieces, so I expect those issues got settled. I expect that today you couln't tell any diff between the two steels, but have no data to support that statement.
To add to Stretch's notes:
IIRC at one point (late '90's?), ATS-34 was supposed to have less contaminants than 154CM (double vacuum processing by the Japanese?) and knifemakers preferred the ATS-34. Since that time the quality of 154CM got better and became a match in quality to ATS-34. I read that there was a later period during which there were some quality issues with ATS-34 and makers stopped using it. I currently see it used on some very high end pieces, so I expect those issues got settled. I expect that today you couln't tell any diff between the two steels, but have no data to support that statement.
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- Feb 25, 2007
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I agree with the previous three posters. I have a benchmade ats-34 and it holds and edge well and is easy to sharpen.
The heat treat on the buck should be done right because it should have a stamp on it that says BOS. So no worries you have a good knife with good steal that should serve you well.
The heat treat on the buck should be done right because it should have a stamp on it that says BOS. So no worries you have a good knife with good steal that should serve you well.