Yep, but it's pretty universal - even the knife manufacturers misuse the terms.


Now, Jerry holds some serious knowledge in material science, and he also chooses his words pretty carefully, and focuses on the strengths (not the engineering term) of his steel, which are numerous. INFI is great stuff, but it would make a lousy fillet knife, and doesn't really work all that well when you put a super thin edge on it.

However, for things other than pure slicing roles, where you leave a little beefiness behind the edge, the combination of properties he's managed to squeeze out of INFI is pretty dang remarkable. It's cool stuff.