No idea yet of its edge holding properties. According to my first impression the stuff is a little harder than Opinel's carbon (XC90).
Swedish knife manufacturer Mora have a line of kitchen knives called "Frost by Mora".
They are rather popuplar in large scale commercial kitchens here in sweden, school cafeterias and such, where staff normally only use the
employers equipment, the knives are very cheap.
I don't like the chef knife since the grip is made from rubber and the longest is only 21 cm, but for any work where you get wet or bloody hands, the rubber grips are excellent.
Technically 12C17 is "high carbon," but at 0.60%, not by much; and no moly nor vanadium.
Generally, it's not "strong" enough (with "strong" used as a term of art) for "better" kitchen knives, although it does get pretty sharp. It's best uses are along the lines of pocket folders, tackle box, camping and other knives for which stain resistance and durability are key.
XCrMoV15 is a much better all-around kitchen knife alloy. Damning when you stop to think about it.
Sandvik makes another very similar alloy with even less carbon, 12C17M (which may or may not be the same as 12C27Mod -- I don't know offhand). Whatever Sandvik makes, Uddeholm usually also makes; and I think the Uddeholm version is called Marss 500. Good idea to look them up on zknives before repeating anything I said here.
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