Perhaps I worded it poorly - INFI will outperform many other steels at the thicknesses where Busse tends to make their blades, and by outperform, I mean IN THE AREAS WHERE BUSSE FOCUSES THEIR PERFORMANCE.

That is to say, Busse emphasizes beastly knives that can take a beating. The RTAK has a reputation as a hard use knife, but I wouldn't want to carve up an oil drum with it, or baton it through the B-pillar of a car. Those are the kinds of things people expect Busse to be able to do.


It's not just about cutting efficiency, it's also about being tough as nails, and not just "tough" in the metallurgical sense, but "tough" in the holy-crap-that-knife-can-take-a-beating sense.



I am a big proponent of the skinnier Busse knives, and I have argued many times that the best knives Busse makes are the thin (by Wauseon standards) ones. However, you are grossly oversimplifying the concept of "performance" in a knife, and the material properties of steel.

The selling point for the super thick is that they have a lot of weight for chopping, and that they are nearly indestructible. The thinner ones, for me, are indestructible "enough" and I like the increased cutting performance, but I don't see either as "superior" - they are just emphasizing different traits.



An INFI fillet knife would probably be a terrible idea. It's just not the right steel for the job.