420J2 was never intended as a blade steel. Its used primarily because its very inexpensive...
In short, it is a poor overall blade steel, that has little business being used for knives, outside of a dive knife. MOST, but not all, knives made from it are of inferior quality.
I find it odd that some companies (one of whom has a name whose 4 letter acronym name rhymes with snickit) use a steel that most people would only use for liners as a blade steel.
Note, 420J2 is not to be confused with Buck's 420HC, which is actually a surprisingly good steel for the price point. In ordinary use, I'd say on par with 440C/AUS-8 for edge holding and a ton better than AUS-6/440A.
-j
What are your opinions on 440A steel? I know it's not great but I've never heard a review on it
My experience has really only been with CRKT and Spyerco's AUS-6, which the consensus seems to say is no different than 440A.
It's terrible. I honestly hate it. I imagine with a better heat treat it isn't too bad, but whenever I use it, it's as soft as, if not softer than, cheap kitchen-knife steel.
I remember (trying to) break down moving boxes with a CRKT AUS-6 knife once... held a usable edge for no more than three boxes (for those keeping track at home, that's 12 cuts at about 2 feet each) After that, it wouldn't even tear through the cardboard much less slice paper.
I've had better luck with the $4.99 Walmart paring knife, but that also could have been due to edge/grind geometry (i.e. very thin).
440C becomes useful... and then in every day use I don't really feel much difference between ATS-34/154CM/CPM154/S30V.
But I don't whittle, chop wood, skin animals... my use is primarily on cardboard and paper, sometimes drywall... YMMV.
I imagine on soft material like meat or veggies, AUS-6/440A probably does reasonably well for a longer period of time.
Hope this helps.
-j
The standard Kershaw Leek is 440A and I've never had any complaints with mine. Gets sharp pretty easy and stays sharp through normal use.
I agree 420J2 can get plenty sharp. Cliff Stamp conducted a review of 420J2 in a large fixed blade and it held up well.
420J2 has it's pros - very corrosion resistant, inexpensive and quite tough (especially for stainless steel) - those are the reasons it's widely used in many knives (mostly as handle material (and liners)).
The standard Kershaw Leek is 440A and I've never had any complaints with mine. Gets sharp pretty easy and stays sharp through normal use.