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Knives rated HRC55-60 strike a perfect balance between edge retention, toughness, and ease of maintenance. This medium-hardness range suits most everyday pocket knives used for daily tasks, outdoor activities, and light food preparation. With moderate hardness, these blades stay sharp longer than softer steels but resist chipping better than ultra-hard blades. Their versatility and accessibility make HRC55-60 a popular choice for reliable, user-friendly knives.
This article explores the differences between high-carbon steel and stainless steel pocket knives, focusing on edge retention, corrosion resistance, maintenance, and cost. It concludes that the choice between these materials depends on user preferences and needs, with hybrid options offering a balanced solution.
