Given the above I think 420 J2 is perfect for what Outdoor Edge is doing with these knives. Personally I don’t toss them as soon as they start to dull, I use a sharpening steel and given how soft J2 steel is 3-5 strokes brings it right back. So I do sharpen these types of knives, generally about 10-12 times just using my steel, then I feel the blades have about had it. Again this is the same steel they make scalpels from, it is not great for long term use, rather to be easily made scary sharp. It serves the role here perfectly.