I know it’s partially the steel and partial how it’s forged that depends on how good the sword is.
Ok steel I have ruled out.
Stainless(used for just wall hangers)
1045 carbon (cheap soft steal)
1095 carbon (can be very brittle)
So let’s see there’s
1060 carbon
Spring (I forgot the two types)
T10 tool steel
Which of the 4 would be better (there’s two types of spring steel) for a katana? Will keep the sharpness and is hard and wont break or chip easily.
Ok so let’s say a good swordsmith made 4 swords with these steels all tempered the same ect. Which one would be better in terms of chip and break resistance and good at keeping sharpness?
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You forgot the manufacturer.
So cheness spring steel goes together. Other people’s spring steels aren’t necessarily as good.
I believe hanwei has a lot of experience with T10. Some others do, but I forget their names.
Cheness thorough hardened spring steel is probably the best toughness for the price. T10 is hard to forge or temper, is less flexible, but much harder and can maintain a better edge against targets like iron or metal.
Ancient steel was a sort of combinatin of brittle with 1045 softness. In essence, 1045 modern steel is better than most ancient steels.
you’ve asked a questions to which people tried to find an answer for centuries.
I believe Japanese layered steel that will combined the best from hardness to spring and softness for easy sharpening
Dam steel, or some call it Damascus steel
Tamahagane