View Full Version : PM Stainless #2 Testing Passaround - Near Future Project

Marko Tsourkan
04-12-2013, 12:36 PM
I mentioned in a New Steels Thread, that I am going to try a new PM stainless steel (not CPM154). I finally got the steel and will make a 240mm gyuto out of it, once I come to a good stopping point in my work, and after I sent out the pass-around in 52100.

I would like to invite folks to test it. Testing will be done in two stages - first group of testers will be all pro users, and they will have an opportunity to use the knife in a pro kitchen for 2-3 weeks. After I get some performance feedback, home user folks can join in.

I am also considering doing layered birch bark handle on this knife.

Your input is welcome.



04-12-2013, 01:24 PM
Love to be included...home user.

Thanks Marko!

Steel in Texas
04-12-2013, 01:42 PM
If you will have me I would really like to participate in your passaround as a homey!

04-12-2013, 01:44 PM
I realize I'm fairly new to the forum, but I'd love to be included in the pro passaround. If you're looking to have it go through the regulars here, though, I totally understand.


04-12-2013, 01:46 PM
Home user interested!

Marko Tsourkan
04-12-2013, 01:51 PM
Guys, the guidelines will be same as for my 52100 pass-around. This knife, however, I would like to test more for steel and heat treatment, than geometry, handle, profile, etc. That's the reason why I would like pro folks be in the first group and to give them a 2-3 weeks so they could get a good feel using the knife.

I need this feedback, as I am going to do an experimental heat treatment that should improve performance. I don't use my knives enough to fully test edge retention, so that's why I ask for your help.

I will probably cap the number of people to participate in the pass-around to 10. This is more of a test pass-around than a typical pass-around, so there will be a version 2.0.


04-12-2013, 02:45 PM
I'd love to be in. I'll PM my info.


04-12-2013, 02:58 PM
Marko, I love to try it as home cook, If you will have me!!

04-12-2013, 03:28 PM

04-12-2013, 04:20 PM
Would love to participate if possible. Your inbox is full BTW.

sachem allison
04-12-2013, 04:26 PM
I wouldn't mind trying this on as the last pass around disappeared before it got to me.:detective::dontknow:

04-12-2013, 05:56 PM
Home user. Would love to be part of this.

04-12-2013, 06:19 PM
Count me in on the pro list.

04-12-2013, 07:21 PM
I would love to try out what you have going for a test, pro list.

04-12-2013, 07:25 PM
I'd like to be included. I don't work in a pro kitchen, and it's now off-season for my private chef work; even with that I still don't put a knife through as much use as a pro kitchen user. I use my main kitchen knife 2-4 times per day for various amounts of prep, depending on my mood.

04-12-2013, 11:26 PM
another professional restaurateur here who wouldn't mind throwing his name in the ring.

04-12-2013, 11:31 PM
Can I get in on this? I'd like to try the new stuff out.

04-13-2013, 01:14 AM
Marko, I wouldn't mind getting in this. (pro)

04-13-2013, 05:34 AM
I'd love to participate in this. Pro user here.

04-15-2013, 01:42 PM
I'll volunteer to be first in line for 2.0:biggrin:

04-15-2013, 01:48 PM
Home Boy here - put me on the list when the pros get finished please. I'd love to try your work Marko.

04-15-2013, 04:31 PM
Pro volunteer at at sushi bar here. Only pass around I've tried was Salties Mizuno. Could be fun to try something different.

Marko Tsourkan
04-16-2013, 10:28 AM
Hey folks,
sorry, went through my routine again - got a cold, got busy and overwhelmed with work, so the response is a bit belated.

I am going to stop soliciting testers as of this point. I will take a look at all post in this thread and get a list going. It will be at least 2 weeks before this project comes to fruition - I need to send out 52100 passaround first, plus not much spare time at the moment on R&D, but I will get it done eventually.

I will keep this thread current once the carbon passaround is out.

Thanks everybody,


04-16-2013, 10:33 AM
Thanks! Looking forward to it.

07-06-2013, 07:26 AM

Marko Tsourkan
07-06-2013, 07:50 AM
SKD12 is equivalent of A2 and is a conventional steel, not PM.

That said, yes, I am offering A2 as a choice, and think it is an excellent steel for certain type (and purposes) of knives.

Still working on HT recipe for PM #2, but preliminary testing puts it all the way up there - it will definitely be a steel I will offer soon, just need to get HT finalized first.


07-11-2013, 11:50 AM
Looking forward to the results, and am curious what prompted this, was there something that AEB-L or CMP 154 didn't offer? I would like to get a gyoto in the 210 range in a non reactive steel that my wife could/would use. I was thinking of the AEB-L but now think I will wait:laugh:

07-12-2013, 02:16 AM
are there any slots left? pro user here, more interested in the 52100 version but would gladly offer feedback on stainless.

Marko Tsourkan
07-12-2013, 06:57 AM
The PM#2 is a very promising steel. I would say with a great degree of certainty that it will be offered in the near future. I need a little more time to heat treat and test it, but preliminary results have been very positive. Sharpenability, sharpness, edge stability and wear resistance are its strong points.


07-12-2013, 07:25 AM
Marko, is your PM#2 steel similar to DT's PM steel??

Marko Tsourkan
07-12-2013, 08:21 AM
Yes, both PM#1 and PM#2, though I will use monosteel while Devin is likely to use sanmai.