One metallurgy site’s notes about this specific alloy had the observation “some budget knives are made from it.” Infer from that what you will. Its overall properties looked pretty good, but knife snobs will tell you that almost none of the commercial stainless steel alloys are as good at taking and holding an edge as a good grade of properly worked and hardened regular steel. For most food prep purposes, this material is undoubtedly “good enough”.
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One metallurgy site’s notes about this specific alloy had the observation “some budget knives are made from it.” Infer from that what you will. Its overall properties looked pretty good, but knife snobs will tell you that almost none of the commercial stainless steel alloys are as good at taking and holding an edge as a good grade of properly worked and hardened regular steel. For most food prep purposes, this material is undoubtedly “good enough”.