Yes because keep in mind that all Fallkniven knives are made to be used. Even the most exclusive and beautiful model of their collection is made to last years of abuses, and the few purely esthetic details that the practical Swedish style permits them to add to their knives are designed in a way that will never affect their functionality. They call it “Luxury in Practice”

Fallkniven uses mostly laminated steel. This is an important consideration as laminated steel react to uses and abuses in a very particular way.
The core steel is less brittle. Harder is the steel and more brittle it becomes, but laminated steel is at least 20% less brittle than a solid blade of similar HC. This is easy to explain, a thin layer of material is more flexible than a thick one.
With a core of hard steel in the centre and a softer steel on the side, it is possible to bring the core steel to a higher RC value without risking the blade snapping
A solid steel knife of similar RC is harder to keep sharp in the field, as you need to remove more hard steel to sharpen the edge. It is easier to go through softer steel on the side. In the same time the lamination will not affect sharpness or edge retention.

Fallkniven uses at present 4 different types of laminated steel. I will give some detail on each one of them, but as it is going to get quite technical, I will just quickly tell you what to expect from them. When you decide what steel you need, you are interested in those factors:

Edge sharpness, Edge retention, Easiness to sharp, Price, Stainless Proprieties

Edge sharpness
1- Lam. Cos
2- Cowry X
3- 3G
4- VG10

Edge retention
1- Cowry X
2- 3G
3- Lam. Cos
4- VG10

Easiness to sharp
1- VG10
2- Lam. Cos
3- 3G
4- Cowry X

Price
1- VG10
2- Lam. Cos
3- 3G
4- Cowry X

Stainless Proprieties
1- Cowry X
2- CoS
3- 3G
4- VG10

Of course this is the wrong way to look at it, this is not a race. For example all those materials get incredibly sharp, and it is hard to quantify how much one is sharper than the other. Edge retention is mainly due to the hardness to which the steel is tempered. Stainless proprieties are mainly due to the quantity of Chromium, and this is how I classified them, but there may be other factors to influence a real life result. This is why I decided to collect some of the infos we know about each one of those steels, and leave the final choice to you

VG10

This is a High End laminated steel. It takes a very good edge and it keeps it well, mainly due to the vanadium content. This is a well known steel in the knife maker industry, and it is also extremely popular for Japanese Kitchen knives. One of the main qualities of the VG10 is that it is relatively easy to sharpen. This is an essential quality for a knife you are going to use for hard work because no matter what type of steel you have in your hands, it will become blunt fairly quickly if you use it for chopping trees, crushing bones, or similar.

The VG10 is one of the most used steels in the production knife industry for a reason. It proved itself in the most diverse situations, and in the most different designs, and even if it is well in the price range of the super steels, still it maintains an excellent report price/reliability.