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.
Krupp 4116 seems to be a similar composition to Victorinox stainless steel.
Victorinox steel is said to be similar in properties to 12C27. According to Victorinox (2008 Salesman's Brochure), their composition is:
C 0.48-0.60
Cr 13-15
Mo 0.50-0.80
V 0.15
Which is very similar, in fact almost identical. I guess that depends on the heat treatment that the knife blade is given and quality controls of the heat treatment.
It is possible to get laminated VG10/Damask knife with HRC of 60 for around $35. i.e. a much higher steel specification for kitchen/utilty knifes.
http://www.nisbets.co.uk/products/Produc...GroupCode=11707I don't think much of the cold steels advertising strategy though;
http://www.youtube.com/watch?v=8lV9_5M1F9ESeems like they could sell a few of these knifes to previous San Quentin vacationers or Spetsnaz wannabes.
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