I made a cutting test video but my camera work leaves something to be desired. The knife retained a good edge after 16" of 1/4" sisal rope so all in all I would say it is pretty good steel. Not sure if I should try to tweak the heat treat at all. I went 1460F for 10 minutes (knives and oven heated together from room temp) and a brine quench (1 pound salt per gallon of water at about 75F) and two one hour tempers at 425F.
[video=youtube;U-WSKHEzX58]https://www.youtube.com/watch?v=U-WSKHEzX58[/video]
[video=youtube;U-WSKHEzX58]https://www.youtube.com/watch?v=U-WSKHEzX58[/video]