I notice this is made of steel carbon. I found another company with the same mezzaluna, but it has a stainless steel blade. What is the difference?
1406393
Sorry to say, I don't know what the difference might be. I do know this is the second one I purchased which cost a good bit more than the first and is better made, has a sharper blade, and I'm very happy with it.
1406394
I think the only difference is you need to clean it quickly so it does not have any trace of your herbs. It seems to be a good mezzaluna as I gave it as a gift.
1406395
I think the knife is very similar to what the material is, where you have to look is in the handles that are resistant
1406396
I'm not aware of the metallic composition or properties of steel carbon vs stainless steel. I do know that the two Paderno blades that I own have stay sharp and never rust.
1067091
The body and blade are carbon steel and not stainless. Also, the weight would make this an impractical tool to carry in deep water if you took a spill. It's a great tool, but definitely more practical on dry ground.
82443
It is probably high carbon steel the metal revolution in steel blades begun in the 80 with the introduction of some blades oriented alloys like 440 and 420 family of steel so this make me think you have high carbon steel or a low end stainless steel (by today standard)
2045794
Yes. The blade is stainless steel. I have been using one for the past 15 yrs. I bought this one so that I cut cut the blade at its shaft and use it in a cordless drill. Good day.
673272
It is made of stainless steel. It is softer than carbon steel. It was chosen because it, of course, does not corrode readily. If you start hitting anything much harder than styrofoam with this sword, you will put nicks, scratches, etc. on the blade.
935753
The black blade SRK has a solid Aus8A stainless steel blade. The non-black one is a San Mai III, which is a laminated 3 layer blade made with a hard VG1 core hard stainless sandwiched bewteen 2 layers of a softer steel, probably 420j2. This gives he hard core flexibility and produces an overall better blade than te solid Aus8A version. Hence the higher price.
57471
You might check the Mora website for more information, but the "red" handle knife has a carbon blade and it has more taper in the blade. The "blue" is stainless steel. The carbon blade will give you more flex and easier to sharpen, but is prone to rust if you don't clean it after you use it. The stainless steel blade is harder and will hold an edge longer, and will not rust. It kinda depends on what you want or need in a knife. I really llove my "Moras" and have several. They are very good quality and relitively inexpensive. Buy one of each and see which you prefer. Good hunting!!
1439285
Mine was actually stainless steel. It has blends in it from them removing imperfections and a few dings but it is thick. I didn't measure it but it is thick and it is a big SOB. For the price get it. I have a BK9, Kabar Kukri, and many other big Blades from Cold steel to SOG. If you get one like mine you will be happy unless you expect a Corvette for the price of a Cobalt.
461143
In this version, the word "composite" refers to the fact that the blade itself is made of two different types of steel, joined at that faint copper-colored line that you can see wandering along the blade surface. The edge steel is harder but more brittle, the back steel is softer but tougher. Both steels in the blade are corrosion resistant, but the edge steel is less so. The knife body is also stainless steel as well. I've carried it quite a bit in coastal Alaska where it's wet all the time and so far no rust problems. It holds an edge very, very well.
1785381
It's stainless steel, no worries. All steel is "carbon" steel, it's an alloy of carbon and iron.
1914034
According to the spec. sheet " http://www.unitedcutlery.com/Specsheets/uc2934-web.pdf " It is 1060 carbon steel. with that being said, check my review of it. I gave it 3 stars due to the lack of proper spring in the blade. it seems the manufacture quench hardened it decently but they way over tempered it to the point where it lost most of its spring.
1503977
The blade says its stainless steel but it is magnetic so it is not a very high quality stainless. However it is sturdy and the handle has a very nice feel. It is a double bevel blade and can be sharpened with a hand held kitchen knife sharpener. Beth uses it everyday and loves it.
1827595
the D2 steel is a much harder steel and will hold an edge better, you need to use either ceramic rods or diamond sharpeners on this blade, traditional whet stones, are too soft and will not sharpen them, i have never owned the other type blade so i don't know if the D2 offers a significant advantage to the traditional carbon blade, it does hold an edge very well, there are articles online that discuss the differences and advantages of the various blade steels, all K-bars are top quality knives and i'm sure either knife will serve you well, hope this helps
1708892
I k ow carbon is stronger then stainless steel . Percentage wise I'm not sure.
1594331
I believe all steel has carbon. This is German 4116 stainless--"Krupp". Stainless is not 100% stainless. Proper care is the best thing you can do to keep your knife in good shape, This knife should be used for what it was made for. I love mine and treat it appropriatly.
2186791
Not recommended. The blade is stainless. Stainless steel is more fragile and brittle compared to regular medium-to-high carbon content steel.
2024327
It's 1055 Carbon Steel, which is talked about as being one of the toughest knife/blade steels around because it's right on the border between brittle high-carbon steel and soft low-carbon steel. It holds a very good edge while basically behaving like a spring steel, meaning that no amount of mistakes or abuse will bend the blade or mess up its edge alignment. It's not a stainless steel, so like everyone says you have to keep it clean and oiled constantly or it will blemish very quickly. Source - Materials Engineer