Folding knives: what steel?

The cutting qualities are close to those of the traditional blade which oxidizes.
Stainless steel means that the blade remains shiny or mat (depends on the finish), it does not oxidize (contrary to the traditional blade.)

Sandvik stainless steel replaces the older stainless steel 440 which grinding has to be done more frequently and is more tricky to carry out.
The first stainless steel blades (until a recent period) did not have interesting cutting qualities. Rapidly those blades stopped being sharp and it was difficult to give them a correct edge back.
Nowadays with Sandvik steel it is different.

We recommend this sandvik steel because it really is a high-performance steel.

The 14C28N is the latest of Sandvik Steel for the cutlery.
It is the direct derivative of steels for razor blades. The difference comes from the fact that this steel is guaranteed for food contact.
This steel keep the edge cut longer than others stainless steel because it is very hard (blade hardness between 58 and 59 Hrc).
Technical : it is doped with nitrogen in large quantities to increase its hardness and cutting performance. It has no primary carbide.
Regarding secondary carbides, they are very standardized.

This blade becomes grey with use (this is a natural oxidation which can evolve into rust in case of lack of care).
Another disadvantage : the carbon steel gives a taste of steel to food.
The advantage of the carbon steel blade : it is a soft steel, so we could sharp it quickly than stainless steel that is harder.