It seems most the manufacturers are using soft Chinese Stainless in their inexpensive low end knives. While cheep stainless is less prone to discolor and easy to sharpen it doesn't hold an edge dulling quickly with mild use. If you're on a budget looking for a decent EDC knife look for knives using AUS 8 (Japanese) stainless in the blade, such as the
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Emerson's knives are made in the USA using CM 154 (American steel). My EDC is an Emerson CQC 11
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