The heat treatment of my blades is extremely important to me. I do all my heat treating in house and utilize methods such as cryogenic treatment at liquid nitrogen temperatures as well as extended thermic cycling in order to ensure maximum quality.
As you can see on the picture on the left, the microstructure of my steels is extremely refined compared to what already is considered gold standard on the market.
If you want to see how long my knives cut in comparision to other knives on the market, I invite you to refer to the independent edge retention testing done by several Youtubers. The most extensive and thorough testing I am aware of at the time of writing is being done by Outpost 76 on Youtube. He takes into account the most variables; aiming for maximum repeatability. You can find one of his tests of my knives via this link:
The chart on the left is taken from a conjoint excel sheet where several youtubers gather the results of their edge retention testing. The numbers represent the amount of feet a one inch section of the respective knife blade was able to cut through a standardized test medium. (Specific, ASTM defined type of corrogated, double walled cardboard, cut at 90°)
Link to the data displayed on the left
Non / Semi Stainless: