AUS-8, Carbon V and San Mai iii

[cesna250]

I think you know that im talking about Cold Steel. Whats the differences and advantages of these steels?? I've read through other website forums and a lot of people have different opinions on them.

 

[Bradsknives]

I think you know that im talking about Cold Steel. Whats the differences and advantages of these steels?? I've read through other website forums and a lot of people have different opinions on them.

The following is some info I have that came straight from Cold Steel. I take no credit in writting this, I'm just passing this along in hopes it will help you understand the differences in the steels that Cold Steel uses.

San Mai III®

This steel is a traditional style Japanese laminate. Hard, high carbon stainless forms the core and edge of the blade, while two layers of tough, spring tempered stainless support and strengthen it. The resulting blade possesses the best qualities of both types of steel.

This laminate is 25% stronger than the incredibly tough AUS 8A stainless in the original Tanto. The tell-tale sign of genuine San Mai III® is a thin line near the edge that runs the entire length of the blade. This line is created in the grinding process as the layers of steel in the blade are exposed. The distance the line is from the edge varies from knife to knife because every piece of San Mai III® steel is unique.

Like our AUS 8A stainless, San Mai III® is treated in modern, precise conveyor furnaces and subjected to a sub zero post hardening process. This improves the microstructure of the steel by eliminating retained austenite. The resulting blades are more elastic and have better edge holding characteristics than standard stainless steels.


Carbon V®

An exclusive carbon alloy steel, formulated and extensively treated to achieve exceptional properties. Carbon V® was developed and refined by using both metallurgical and performance testing. Blades were subjected to the "Cold Steel® Challenge" as a practical test, and then they were sectioned, so that their microstructure could be examined. In this way we arrived at the optimum steel AND the optimum heat treatment sequence to bring out the best in the steel. We buy large quantities of premium high carbon cutlery steel with small amounts of elemental alloys added in the smelting stage. These elements enhance the blade's performance in edge holding and elasticity. The steel is then rolled to our exact specifications to establish optimum grain refinement and blades are blanked to take full advantage of the grain direction in the steel.

The blanks are heated in molten salt, quenched in premium oil and tempered in controlled ovens. Then they are ground. The new blades are then subjected to expert heat treatment, involving rigidly controlled austenizing temperatures, precisely defined soak times, proper selection of quenching medium and carefully monitored tempering times and temperatures. This heat treatment sequence results in blades which duplicate and often exceed the properties of the most expensive custom forgings.

AUS 8A Stainless

The words "stainless steel" are misleading, because, in fact all steel will stain or show discoloration if left in adverse conditions for a sufficient time. Steel is made "stainless" by adding Chromium and reducing its Carbon content during the smelting process. There is a serious performance trade-off with stainless steel: As the Chrome increases and the Carbon decreases, the steel becomes more "stainless". But it also becomes more and more difficult to sharpen, and the edge-holding potential is seriously impaired. This is usually why most stainless knives are rarely razor-sharp and quickly lose the little edge they have. In contrast, at Cold Steel® we use AUS 8A, a high carbon, low chromium steel that has proven, over the last 15 years, to be the ultimate compromise between toughness, strength, edge holding and resistance to corrosion.

 

[cesna250]

The following is some info I have that came straight from Cold Steel. I take no credit in writting this, I'm just passing this along in hopes it will help you understand the differences in the steels that Cold Steel uses.

San Mai III®

This steel is a traditional style Japanese laminate. Hard, high carbon stainless forms the core and edge of the blade, while two layers of tough, spring tempered stainless support and strengthen it. The resulting blade possesses the best qualities of both types of steel.

This laminate is 25% stronger than the incredibly tough AUS 8A stainless in the original Tanto. The tell-tale sign of genuine San Mai III® is a thin line near the edge that runs the entire length of the blade. This line is created in the grinding process as the layers of steel in the blade are exposed. The distance the line is from the edge varies from knife to knife because every piece of San Mai III® steel is unique.

Like our AUS 8A stainless, San Mai III® is treated in modern, precise conveyor furnaces and subjected to a sub zero post hardening process. This improves the microstructure of the steel by eliminating retained austenite. The resulting blades are more elastic and have better edge holding characteristics than standard stainless steels.


Carbon V®

An exclusive carbon alloy steel, formulated and extensively treated to achieve exceptional properties. Carbon V® was developed and refined by using both metallurgical and performance testing. Blades were subjected to the "Cold Steel® Challenge" as a practical test, and then they were sectioned, so that their microstructure could be examined. In this way we arrived at the optimum steel AND the optimum heat treatment sequence to bring out the best in the steel. We buy large quantities of premium high carbon cutlery steel with small amounts of elemental alloys added in the smelting stage. These elements enhance the blade's performance in edge holding and elasticity. The steel is then rolled to our exact specifications to establish optimum grain refinement and blades are blanked to take full advantage of the grain direction in the steel.

The blanks are heated in molten salt, quenched in premium oil and tempered in controlled ovens. Then they are ground. The new blades are then subjected to expert heat treatment, involving rigidly controlled austenizing temperatures, precisely defined soak times, proper selection of quenching medium and carefully monitored tempering times and temperatures. This heat treatment sequence results in blades which duplicate and often exceed the properties of the most expensive custom forgings.

AUS 8A Stainless

The words "stainless steel" are misleading, because, in fact all steel will stain or show discoloration if left in adverse conditions for a sufficient time. Steel is made "stainless" by adding Chromium and reducing its Carbon content during the smelting process. There is a serious performance trade-off with stainless steel: As the Chrome increases and the Carbon decreases, the steel becomes more "stainless". But it also becomes more and more difficult to sharpen, and the edge-holding potential is seriously impaired. This is usually why most stainless knives are rarely razor-sharp and quickly lose the little edge they have. In contrast, at Cold Steel® we use AUS 8A, a high carbon, low chromium steel that has proven, over the last 15 years, to be the ultimate compromise between toughness, strength, edge holding and resistance to corrosion.

You are the man! This was very helpful!!