the japanese samurai sword makers used both types of steel in the blades, high carbon for its hardness and ability to hold an edge, but also low carbon steel in the same blade for its toughness and ability to absorb the shocks. if only high carbon was used the blade would be brittle, if only low carbon, it would not hold an edge. my question is, some of these modern knives boast high carbon, but are they tempered with low carbon?
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