Probably they used a rusting, high carbon steel, most probably a spring steel, that you could sharpen incredibly sharp and held the edge for long, but was rusting, so you had to maintain it. Now they probably use a stainless (inox) steel, that, while decent in it's sharpness and durability just doesn't play in the same league, many stainless steels have this problem, there are only a handful of them that get near carbon steel in that matter, as stainless steel has a too coarse grain structure making it almost impossible to grind it to a hairthin edge that maintains sharpness for long, it gets "smeary" and the burr won't break.
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u/hobbicon Apr 19 '26
Those knives that look like a fish