Why We Use The Steels We Use
Our Steels Of Choice
80crv2
The Workhorse Steel
Why we use it:
80CrV2 is one of the toughest steels you can put in a knife. It takes a beating, resists chipping, and sharpens easily—even out in the field. It’s perfect for hard-use blades, bushcraft, and anything that needs strength over everything else.
Plain-English Benefits:
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Extremely tough
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Easy to sharpen
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Reliable and forgiving in real-world use
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Great for outdoor, survival, and general-purpose knives
AEB-L
Razor Blade Steel for Slicers and Kitchen Knives
Why we use it:
AEB-L is famous for taking an extremely sharp, fine edge. It was originally designed for razor blades, which tells you everything. It is also tougher than most stainless steels, making it perfect for kitchen knives and thin slicing blades.
Plain-English Benefits:
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Takes a razor-sharp edge
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Stainless and low-maintenance
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Tougher than most stainless steels
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Ideal for kitchen knives, fine slicers, and EDC cutters
ProCut
Tough, Sharp, and Reliable
Why we use it:
POPS ProCut is a purpose-built carbon steel made specifically for high-performance knives. It delivers an outstanding balance of toughness and edge retention, allowing the blade to get very hard while staying stable and dependable. This steel takes a keen edge, holds it well, and performs consistently in real-world use.
Plain-English Benefits:
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Strong, tough steel that resists chipping
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Holds a sharp edge longer without being brittle
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Takes a very fine, clean edge
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Proven, consistent performance you can trust
8670
Maximum Toughness for Hard Use
Why we use it:
8670 is all about toughness. It’s designed to absorb impact without chipping or cracking, making it ideal for large blades, choppers, and knives that see extreme abuse. When failure is not an option, this is the steel we trust.
Plain-English Benefits:
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Extremely tough and impact-resistant
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Resists chipping and cracking
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Easy to maintain and sharpen
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Perfect for hard-use, survival, and large field knives