Type: Posts; User: Shimmer
Brand: Sakai Kanechika
Brand: Thomas Haslinger
Brand: Takeshi Saji
Series: Urushi & Makie
Does anyone know which cities or towns in Japan feature the greatest contemporary Japanese blade/swordsmiths?
What do you mean exactly?
A couple of questions regarding flux.
1) Is it actually required during the knife making process? If so, what is its purpose/functionality?
2) Aside from Borax, which products were...
Excellent. Where can I purchase?
If I can't get ahold of Shirogami 1, then I'd like to go for C135U.
Anyone know where I can obtain this??
This is a beautiful finish that you have put on the knife. Besides the spray, how did you go about putting a satin finish on it?
Can someone please provide a list of suppliers for this steel.
Thanks in advance!
Can anyone give a detailed explanation as to how satin finishes are applied to a blade?
Can you give a quick synopsis of how these processes differ?
Can anyone tell me what the following terms mean and how they differ in terms of damascus knife forging?
Sekisou-ko and Hi-zukuri
For those of you who are interested, the full list of Chef's knives (75+) can be found here on a single page:
Shiro-Ko or Shigami #1 is the purest of all carbon steels with the least amount of alloys and can potentially take the sharpest edge of any steel.
These articles are a good starting point.
I have a dozen other...
I challenge you to find a steel more closely related in make up to Tamahagane than 100WC10.
Hattori will no longer be making knives as he is quite ill.
Which Swedish steel is he using?
I've read that Iwasaki's steel has a carbon content of 1.25%-1.35%.
C: 1.00% to 1.42%
P: 0.013% - 0.042%
S: 0.006% -0.008%
Mn: 0.006% - 0.11%
V: 0.004% - 0.015%
Al: 0.003% - 0.02%
T: 0.003% - 0.0267%
C: 0.69% - 1.54%
Since this thread appears to be generating more than a number of negative comments, I've decided to no longer add any more posts to it.
Do you have a link?
Aside from Devin Thomas, which knife makers do you believe produce the best looking damascus billets?