i spent somethin like three years readin everything i could about steel and the guys here can tell you what details i've gone into about chemistry and metallurgy.

then i started making knives. carbon content and other junk like that doesn't dictate the blade. it matters, but infi itself has a relatively low carbon content in comparison to other super steels. so does 12c27. two of my favorite steels for production knives. all those fancy steels are made with such complexity for the purpose of mass production.

the quench makes the knife. 1060 is extremely tough and a very capable knife steel.