That steel formula is Sandvic 12C27. It is used by many manufacturers in Europe. France, Italy, and Switzerland using it the most. This steel has replaced the blade steels used in these countries by local manufacturers specializing in traditional designs. The French have a traditional knife, like the early SAK's, that have a long slim blade, cork screw and maybe another implement or two. It is a slip joint with a "Bee" clasp on top (traditional design). All these knives strive for two things. Ease of use and sharpening. In Europe they do a walking in the woods, slice the cheese and bread and pop a bottle of Vino then touch up your blade on a smooth rock fron a stream thingy. Some have quized me on why we Americans need all this rockwell hardness, blade toughness, strength and odd designs. What do we do that is different from them? The typical RC is 55-56 for these blades. They are not expensive so you can own several. Manufacturers like Fox/RUKO, Andujar, SAK etc use this steel and upgrade to 13C27 if they need to sell it for more money, or they use N690Co, sort of a 154CM with Cobalt and Vanadium, RC 60-61.
