Powdered high-speed tool steel blades

I reach for them whenever I need to cut stuff at really high speeds, they are irreplaceable.

>>9333813
I laffed

>>9333792
whenever I get attacked by a ballroom size roll of carpet I turn to my powdered high speed tool steel fulltang cow sword for defense

What's a decent, cheap beater knife that will last at least a year or two?

>>9334106
Kiwi

>>9333792
>powdered steel
That sounds pretty retarded DESU. Are they sintered? If so, their edges would be complete garbage.

>>9333792
high-speed tool steels are designed to keep their strength at higher temperatures. Assuming you're not using your kitchen knive to cut through your steel pan while sitting in the oven at 400°C, a regular knive will do just fine.

>>9334122
Powdered steel is made by melting very fine metal powder into ingots. It allows for better consistency of alloys than traditional methods.

>>9333792
why not use a tungsten carbide blade brazed to a steel backer?

inb4 "luthier" drunk ranting

>>9334122
All CPM blades are garbage?

I've heard that 52100 can be god tier for gyutos. Pretty sure it's a ball bearing steel or something like that. Anyone know how it would compare to something like White #2 or Blue #2?

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>>9333792
>weeb knives
Bet you ave a fookin samurai sword collection too, ya wanker

I've heard that blue steel has a higher edge retention than 52100, but HT is key here. I'd love a blade in CPM M4 ground to 15 degrees or so inclusive.