Questions - BECUT Stainless Steel

SeppukuSamurai

SeppukuSamurai

Joined
Aug 19, 2014
Messages
1,435
So,

What's the deal with BECUT stainless steel? I've scoured the internet (I've looked on bladeforums and did 1 google search, scoured) and I've yet to come up with anything rock solid. Can someone with a greater understanding give me the run down on this steel? I'd like to have it compared to something I know...like Crucible steels or even some Japanese steels like VG10. I'm somewhat familiar with Bohler as well. By familiar, I mean that I've used them previously.

I've used:
VG10
Elmax
CPM20CV
S30V
AUS8
Infi
1095
CPM154

Which of these would it be most comparable to performance wise?

I'm asking as I've recently purchased a grail that happens to have this very steel and I've never heard of it personally and there seems to be very little information on it. From what I've gathered it's mainly used in industrial settings as a blade steel.

Thanks in advance fellas!
 
Riz! said:
http://www.zknives.com/knives/steels/steelgraph.php?nm=becut&ss=1
Click to expand...

I appreciate the link, really, but I'm clueless as to what that translates into in terms of actual use.

I have used all of the above steels rather extensively and I'd like a comparison to one of them if that's possible...I live in Florida and I sweat/carry while I run so corrosion is my biggest fear. I also wouldn't want a blade that's a total wimp.

The knife is a Jake Hoback A15 Stoneage
 
Kevin Wilkins would be our BFC expert on Becut as he has used quite a bit of it. As best as I can tell, it is probably closest to Niolox, which means it is a cast non-PM stainless steel with medium (.72-.80) carbon and fair amount of alloying elements like Moly, Vanadium and Niobium. Both steels have the reputation of being tough for stainless and rather abrasion resistant and, from what I have been told, were both developed for the food service industry.
 
jdm61 said:
Kevin Wilkins would be our BFC expert on Becut as he has used quite a bit of it. As best as I can tell, it is probably closest to Niolox, which means it is a cast non-PM stainless steel with medium (.72-.80) carbon and fair amount of alloying elements like Moly, Vanadium and Niobium. Both steels have the reputation of being tough for stainless and rather abrasion resistant and, from what I have been told, were both developed for the food service industry.
Click to expand...

Kevin's post a few years back was one of the only conclusive results of my search. I was hoping I'd have some hands on experience posted.

Thanks for the info, I'll look into Niolox now.
 
With 14% chromium it should be quite corrosion resistant. Chromium, Niobium and Vanadium produce very hard carbides So it should be pretty wear resistant. It appears to be similar to S35VN as far as having chromium, niobium and vanadium in the matrix, but that steel is a powdered metal steel and seems to have more carbon and vanadium. Becut may not be as tough as S35VN. I could be wrong
 
The reason that you don't read about stover here is that it is generally not sold in the US. Was your knife made by one of the companies in Italy or Germany?
ChrisKnife said:
Kevin's post a few years back was one of the only conclusive results of my search. I was hoping I'd have some hands on experience posted.

Thanks for the info, I'll look into Niolox now.
Click to expand...
 
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