There is a wide range of quality high-carbon and stainless knife making steels available these days each of which has its own characteristics.

My standard choices for carbon steel are from a range of Takefu Special Steels, Blue Paper 1 and 2, Damasteel, O1, 1.2442, 125sc and, Sandvik 14C28N for stainless steel; I use these particular steels due to the very high quality of their manufacture and their consistent performance and reliability in fabrication and heat treatment; they produce superlative blades.

However, I regularly use alternative carbon and stainless steels in working to a client’s specific request and can source anything that might be required for example, 52100, D2, Hitachi ATS-34 and the laminated VG10 as well as up-cycled vintage Leaf Spring steel.