Good afternoon fellow (everything that goes boom) lovers. I'm online trying to choose between two tanto blades they both are the same length and everything. The only difference is the steel. Obviously the more expensive of the two is the one made out of San Mai III. The cheaper one is Aus-8. What the heck is the difference?¿?¿?
Sidearms & Scatterguns Need help choosing between Steel
- Thread starter Abinator1
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Re: Need help choosing between Steel
IIRC Aus8 is stainless and San Mai is not
Browsing the Cold Steel page are we?
IIRC Aus8 is stainless and San Mai is not
Browsing the Cold Steel page are we?
Re: Need help choosing between Steel
Yep hehe
Yep hehe
Re: Need help choosing between Steel
San Mai (if it means what it should) is a sandwich construction of steels forge welded together typically with a higher carbon content for the edge and lower for the back/body. Makes a strong blade that holds a good edge. Steel could be any combination though.
San Mai (if it means what it should) is a sandwich construction of steels forge welded together typically with a higher carbon content for the edge and lower for the back/body. Makes a strong blade that holds a good edge. Steel could be any combination though.
Re: Need help choosing between Steel
It depends on which knife your getting and what you want to do with it.
I prefer the cheap steel because its tougher. I believe the core on san mai III is just vg10.
It depends on which knife your getting and what you want to do with it.
I prefer the cheap steel because its tougher. I believe the core on san mai III is just vg10.
Re: Need help choosing between Steel
Abi.
Google....google....
<span style="font-weight: bold">San Mai III Stainless Steel</span>
Manufacturer: Cold Steel
San Mai III steel is a laminated stainless steel which consists of three layers of steel. The outer two layers are made of a softer, tough steel, sandwiching a harder, high carbon core that forms the actual cutting edge of the knife.
Earlier variants of San Mai III <span style="font-weight: bold">steel had an AUS-8 steel core, sandwiched by softer, tougher stainless sides possibly made from 420J2. Current San Mai III steel, sometimes called VG-1 San Mai III, uses a VG-1 stainless core which is a slight upgrade from AUS-8</span>. San Mai looks very nice, but given the actual application of the knives in using this steel, <span style="font-weight: bold">the necessity of the San Mai construction is questionable</span>. Cold Steel has a reputation for being all hype and gimmicks, and San Mai III steel is considered by many to be just another gimmick.
San Mai III is used exclusively by Cold Steel, and is manufactured exclusively for them in Japan. Since VG-1 is a proprietary product of Takefu Special Steel, it is possible that they manufacture the steel for Cold Steel.
<span style="font-weight: bold">AUSx series </span>
The AUS stainless steel series is produced by Aichi Steel Corporation, Japan. They differ from the AISI 4xx series because they have vanadium added to them. Vanadium improves the wear resistance, toughness, and ease of sharpening.[7]
AUS-6 (6A) is comparable to 440A with a carbon content close to 0.65%.[7] It is a low cost steel, slightly higher wear resistance compared to 420J.
<span style="font-weight: bold">AUS-8 (8A) is comparable to 440B with a carbon content close to 0.75%.[7] AUS-8 is often used instead of 440C.[7] SOG knives uses AUS-8 extensively.</span>
AUS-10 (10A) is comparable to 440C with a carbon content close to 1.10%.[7] It is slightly tougher than 440C.
Abi.
Google....google....
<span style="font-weight: bold">San Mai III Stainless Steel</span>
Manufacturer: Cold Steel
San Mai III steel is a laminated stainless steel which consists of three layers of steel. The outer two layers are made of a softer, tough steel, sandwiching a harder, high carbon core that forms the actual cutting edge of the knife.
Earlier variants of San Mai III <span style="font-weight: bold">steel had an AUS-8 steel core, sandwiched by softer, tougher stainless sides possibly made from 420J2. Current San Mai III steel, sometimes called VG-1 San Mai III, uses a VG-1 stainless core which is a slight upgrade from AUS-8</span>. San Mai looks very nice, but given the actual application of the knives in using this steel, <span style="font-weight: bold">the necessity of the San Mai construction is questionable</span>. Cold Steel has a reputation for being all hype and gimmicks, and San Mai III steel is considered by many to be just another gimmick.
San Mai III is used exclusively by Cold Steel, and is manufactured exclusively for them in Japan. Since VG-1 is a proprietary product of Takefu Special Steel, it is possible that they manufacture the steel for Cold Steel.
<span style="font-weight: bold">AUSx series </span>
The AUS stainless steel series is produced by Aichi Steel Corporation, Japan. They differ from the AISI 4xx series because they have vanadium added to them. Vanadium improves the wear resistance, toughness, and ease of sharpening.[7]
AUS-6 (6A) is comparable to 440A with a carbon content close to 0.65%.[7] It is a low cost steel, slightly higher wear resistance compared to 420J.
<span style="font-weight: bold">AUS-8 (8A) is comparable to 440B with a carbon content close to 0.75%.[7] AUS-8 is often used instead of 440C.[7] SOG knives uses AUS-8 extensively.</span>
AUS-10 (10A) is comparable to 440C with a carbon content close to 1.10%.[7] It is slightly tougher than 440C.
Re: Need help choosing between Steel
as far as fixed blades, which i assume is what your looking for....
Cold steel has priced their san mai blades right with custom knives made of 3V or INFI steel. Yikes. Generally a basic springsteel is best. Fine edge retention isn't a huge consideration for splitting wood. Maybe look at ESEE or Ontario knives.
A steel that resists abrasive wear well doesn't do much good if it chips to pieces when you try and chop something. Thats why the "best" steel for a small folding knife would be an abysmal steel in a large fixed blade.
as far as fixed blades, which i assume is what your looking for....
Cold steel has priced their san mai blades right with custom knives made of 3V or INFI steel. Yikes. Generally a basic springsteel is best. Fine edge retention isn't a huge consideration for splitting wood. Maybe look at ESEE or Ontario knives.
A steel that resists abrasive wear well doesn't do much good if it chips to pieces when you try and chop something. Thats why the "best" steel for a small folding knife would be an abysmal steel in a large fixed blade.
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