154CM = better edge retention - less durable - more common SR-77 = less edge retention - more durable - proprietary to SY SR-101= Even more edge retention - even more durable - Proprietary to SR INFI = Most retention and durability of all of these and proprietary to Busse blades...
Correct? I'm just making sure i have all of this down. <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />
Basically correct, except that SR-101 is not as tough (if that's what you mean by durable) as SR-77. Also, 154CM is classified as a stainless steel (more accurately, corrosion resistant), which tend to be more brittle than non-stainless steels, although 154CM is one of the best; INFI is not considered stainless, but has fairly good corrosion resistance. SR-77 and SR-101 are both carbon steels and will rust if not cared for, although reports are that SR-77 does not pit as badly as SR-101.
+1 Good summary once Jim's comments are updated. But, I might add that I personally think SR-101 has edge properties/qualities very comparable to INFI. And while SR-101 is not as tough as INFI per lab tests or whatever, in the field, SR-101 has almost never been broken and has proven to be VERY tough! <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" /> - Matter of fact, the only edge chip I remember seeing could VERY likely have been caused by heat damage related to owner grinding improperly (??????). Bottom line: Even though INFI and SR-77 are two of the TOUGHEST knife steels on the planet, SR-101 is STILL VERY tough and PLENTY tough for my uses and many SR-101 knives including some large choppers have been HEAVILY used and abused over the years and scoff at failure! <img src="/ubbthreads/images/graemlins/thumbup.gif" alt="" /> <img src="/ubbthreads/images/graemlins/bowdown.gif" alt="" />
