I finished this one this afternoon. Its has an 8 1/2 inch blade of 9260 and the fittings are hammer textured N/S. The handle is European Red Stag. It has a pretty aggressive feel.
Any idea why 9260 isn't a popular knife steel? It is a low alloy steel, and other than the fact that it is a little short on carbon (no more so than 5160), you would think it would work very well.
I believe it(9260) is a good steel. It behaves similar to 5160 during the heat treat and temper. A big plus is that it shows a good temperline, if your into that. I was told that the stock I have is from England. Maybe it just hasnt gotten dispersed good over here yet.
What I do know is I could'nt handle any more of the worm tracks in the 5160. Lin
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