How does this compare to say D2?
Saddlering,
Sandvik 12C27 is probably the most popular "stainless" knife steel used in the Scandinavian countries, and also in parts of Europe, both for "production" and "custom" knives. It's been around a long time. In the U.S.A., P.J. Tomes is one of the more widely known custom makers currently using 12C27. See .............
Tomes Knives.com I believe Bark River Knife & Tool makes several production models from 12C27, as well.
It is an extremely fine-grained steel (unlike D2), which allows it to take a very keen, razor-like edge. It is typically quite hard (58-60 HRC), yet is also quite tough, and very easy to sharpen (easier than D2).
As for edge-holding, D2 is the clear winner, but 12C27 holds an edge long enough to suit many of us, myself included. D2 is the knife steel that is said to "take a lousy edge, and hold it forever". (D2 lovers hate that.)
If you've ever seen a picture of the cutting edge of a D2 blade, greatly magnified, it looks sort of like a hack saw. That's because of the large carbides that are suspended in the D2 steel matrix. That "lousy edge" will cut like crazy on meat and hide. It acts almost like a serrated edge because of those carbides.
12C27 doesn't have those large carbide particles, so it is generally more efficient than D2 when it comes to "push cutting" through harder materials, like wood, while D2 is generally a much more aggressive
slicer, in softer materials, like deer.
12C27 has a little more chromium than does D2, which makes it more resistant to rusting, but D2 is considered to be "semi-stainless", and is easy to maintain in most areas, salt water being the main exception to the rule.
