Opinion on top powder steels on premium Russian knives. Wolf's Century CPM REX 121, Kmet M398, Dynasty S390, Andrey Biryukov CPM15V, Ural EDC S90V, Valery Lisitsky K390, Kmet REX 121 Knives with such steels are not always the sharpest, not always the most cutting, they just can hold sharpening longer than others. They are not the best knives and not bad knives. There are just people who like it. And they are willing to pay for it. There is no accounting for taste and this is the only reason why such monster knives exist) I tried to measure the reduction on the upper edge of the bevel, everyone has about the same. Around 0.5 mm (in my opinion, this is good, it can be more) The smallest is Lisitsky's knife 0.4 mm - 0.3 mm Actually, it and Biryukov's knife are the sharpest in geometry. The video clearly demonstrates how important it (geometry) is for cutting. I was happy for the Russian craftsmen, great job! In terms of some outstanding results. CPM REX 121 is the hardest. Over 70HRC and with the most serious limitations. Terribly difficult to sharpen, the most fragile. Mind-blowing alloying components. There is 10% of tungsten alone!!! 3.4 carbon! (In fact, this is cast iron, into which they stuffed spirals from incandescent lamps))) And also standard for hardness, wear resistance, etc. Molybdenum, Vanadium and Cobalt are in huge quantities. It is difficult to imagine how they managed to combine all this) IMHO, the steel is completely unsuitable for a large utility knife. But it can set records for holding the cutting edge, high temperature tolerance without losing hardening and its properties, it is irreplaceable if you are going to drill another knife made of hardened steel))) I doubt that the edge of such a knife (REX) can be brought to perfection))) Therefore, for me, CPM15V is more interesting in terms of steel for such a knife. If you just need a wild and long cut, for example, ropes, food, cardboard. I would bet on CPM15V In it, in addition to 3.4 carbon))) Also under 15% vanadium))) Fine and hard grain. They will do their job despite the low for monsters 63HRC. There is little tungsten (most of these steels are high-speed steels) here, which is good for a knife IMHO. The most balanced for a knife (if you can say so about these steels) and suitable for various uses in everyday life, in the forest, etc. These are stainless steels. In my opinion, such steels are better used on specialized small knives for cutting and light work. This concept is that you sharpen them once and forget about them for a year or more) If you are ready to put up with all this))) then your steels are monsters. For beginners, people who are illiterate in knives. For hard use, etc. All this is categorically not recommended in any form. Fans of such steels are real samurai among knife lovers. Actually, something like this is the traditional Japanese approach to knives. This is when they use all sorts of overheated carbon steels, monstrously sharp corners, high-quality abrasives, etc. A kind of special knife culture, and not just an attitude towards a knife as a tool. _____________________________________________ Subscribe to my backup channels: Telegram https://t.me/IskanderBushcraft VK group https://vk.com/abushcraft Zen https://zen.yandex.ru/alexanderbushcraft RUTUBE https://rutube.ru/channel/2551260/ IMPORTANT! Monetization on YouTube is disabled. You can support the channel: https://boosty.to/alexanderbushcraft SBERBANK CARD 4279 3806 2591 4348 You can ask me a question, which I will try to answer as fully as possible. https://www.donationalerts.com/askme/... Or just make a donation--- https://www.donationalerts.com/r/alex... **************************************************** COLLABORATION and ADVERTISING [email protected] VKontakte group https://vk.com/public193781378 / kaltakhchyan Instagram https://vk.com/id74399400 VK my personal page / alexandr.kaltakhchyan Facebook