After a casual study on this process, it appears that it can benefit the properties and performance of virtually ANY steel. BENELLI offers rifles and shotguns with the process. One study cited significant, substantial improvements on AISI D-2. When COLD STEEL began making their kitchen knives, they used a cheap, 400-series cryo-quenched stainless, and finally adopted cryo-quenched German Krupps 4116 - that they still use in these, and several other models. This process OUGHT to be used by other makers, as well - and show up as a prominent feature in their advertising. It could certainly be an alternative to pricey’ “super-steels” out there - has anybody shopped MAGNACUT knives lately? FYI
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