Well, yes and no. If you are cutting something soft, Official Stay Sharp The Cut shirt like vegetables or meat, then yes, for a while. If you are talking about harder stuff, then no. It has very little ability to keep an edge. You can make it sharp, but it won’t stay sharp. The individual fibers are very strong, true, but they are embedded in a polymer matrix which is very much softer. As the softer matrix yields under pressure, the fibers break loose and then break off. If it were all that good, then there would be many knives offered for sale, but there aren’t. And for that very reason. The CF knives you see offered for sale are for emergency or non-detectable use, not everyday use. As for cutting the way a steel blade does, no way. Sorry to crush your view on Katana but they were not amazingly sharp. They were a sword-like most other swords. It was and is a great cutting sword. But not the best or the sharpest.
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They did have a bit harder edge than most European Official Stay Sharp The Cut shirt swords but harder does not mean it can be sharper, you can make a bronze sword just as sharp as a katana. It is even easier to make a bronze sword that sharp because it is softer. But a harder edge means it will stay sharp longer. But too hard and it becomes brittle and will break easier, one of the weaknesses of the katana. This is sharper than a katana, and they are normally made out of soft steel because they are not meant for heavy-duty work Katanas were good swords but they were and are no super sword, they could not be sharper than any other sword. Exactly like all swords, they are basically a sharpened metal stick with a handle.