I was curious to what type of steel I should get if I wanted something that kept its edge longer than 154cm but is still just as stainless. I don't know much about knife steels inform me please?
If you want a good quality knife, stay away from Stainless, I would suggest one that is a mix of high and low carbon steel, high carbon holds the edge, but is brittle, low carbon is more malleable, which prevents from breaking when used.
154cm is a very good knife steel, the problem is in the heat treating. Stainless should be cryo treated to get all it can offer. That being said, if you really want to drop some coin, look at getting one made from CPM 440V. Stainless isn't as strong as carbon but on a smaller knife works well. You might also look for D-2 Tool steel. There are factory knives that are made of that.
