Yes it is. That is why I hated ATS-34 for so long. I understand that 154CM is pretty much the same steel. I first exerienced ATS-34 in a Buck Odessey. Hardest darned knife I had ever sharpened. The harder the steel, the harder the shapening medium needs to be. If I didn't have a belt sander, I would buy some diamond sharpeners in various grits. Years of using 1095 made me think I was good at sharpening anything on my bench stone. My old German chef stone will cut it, but it is slow. It works fine for keeping it sharp, though. The upside is, think of the awesome edge retention this steel has.