I do it because I like the way it looks nothing more. A differentially hardened gyoto will bend 90 and pretty much stay there whereas a fully hardened and tempered 52100 blade will bend 90 and srping back to straight even at 62-63 rch.
I agree, for me it is an entirely aesthetic consideration.
Originally Posted by Bill Burke
I have found very little mechanical difference between fully hardened and differentially hardened blades in use (assuming there is no useful purpose for bending a knife 90 degrees)
I have always done Hamon up until I started playing with 52100 last year, every knife I ever did had Hamon. I just love the way it looks.