Keep in mind we're talking about two completely different applications here. Something like a pipeline, is going to be experiencing extreme pressures and other environmental stresses that a kitchen knife will never see. I don't think you have to work about a kitchen knife failing under use. Good point to consider though, with your background in mind. Never hurts. Traditionally, swords were bonded with harder and softer materials to make them stronger in terms of severe impact. Modern Japanese Kasumi knives wouldn't benefit from this however, as we don't fight with them! Unless you consider fighting a piece of Cabbage with it? So these days, it's really more about cost savings and aesthetics I think, vs anything else.
You'd want to focus more on steel type, grind, height, profile, weight and purpose more than anything else imo. Personally, I'm not that big into the Damascus look. I like the Fujiyama Damascus that Mark just got in, but that's an exception as far as my tastes are concerned.
The Japanese have been bonding metals for weapons for over a thousand years; another point to keep in mind. PM steel while being very hard, also contains alloys that are extremely tough, so you're getting a steel that is the best of both world's in theory. But again, I'd take my Fujiyama because of the grind over any PM knife with a lesser grind, regardless of the PM advantages.
Last edited by desol
on Tue Apr 15, 2014 9:12 pm, edited 1 time in total.