Okay, I guess I'm the dissenting voice here.

Krupp 4116 is indeed a kitchen knife steel. I have the Canadian Belt Knife in 4116, and the kitchen is the only place I use it. It takes a nice edge, and loses it just as fast. I have an old Henckels steel and I can sharpen (not just realign) 4116 with that; it removes metal. That's how soft this steel is. 4116 in a bush knife? You've got to be kidding.

As for the author's claim that Krupp 4116 is vastly superior to plain old 440 stainless: in my opinion he's on crack.

Do yourself a favour and spend your money on a Mora Clipper or Allround. Vastly superior steel. You won't regret it.

YMMV.