Spydie MBS-26 Steel

[TLR]

Can anyone tell me anything about this steel. I had never heard of it before. I just got a Spydie Santoku kitchen knife (which cuts BEAUTIFULLY might I add) but I know nothing about this steel. Good points??? BAd points???? Thanks in advance

 

[Jeff Clark]

Sal at Spyderco really likes this steel. It is a comparitively simple stainless steel with around .9% carbon and a little molybdenum as most notable hardening elements. The Japanese contractor that makes the blades uses a really pure alloy and really sophisticated heat treatment. I have noticed that this alloy takes a particularly fine razor edge. Sal could use AUS-10 if he wanted, he chose MBS-26 for performance reasons. I've got about a half dozen Spydercos and I really like the way this alloy works in the kitchen. Here is a link to Spyderco's steel table for details of composition.

www.spyderco.com/education/steelchart.asp

 

[ExamonLyf]

TLR.., I have the same knife you do.., and thus far I'd have to give the steel very good reviews. Also very easy to restore a fine edge...


"Hunters seek what they [WANT].., Seekers hunt what they [NEED]"

 

[Danbo]

I gave my Dad one of the big Spyderco chefs knives about 10 years ago with that MBS-26 steel blade. It's the only knife he uses in the kitchen.

 

[K Williams]

I've had the Santoku and 4" paring knife for years. They are awesome kitchen knives that get razor sharp with just a ceramic rod.