singatirin 240 gyuto

[EdipisReks]

Singatirin is V2.

[brainsausage]

I played with Edipisreks singatrin(thanks again buddy!), and thought this was a very unique gyuto. Good to see they've done away with the tiny Ho handle, that and the odd angle it was mounted at were my biggest gripes. Takes and holds a decent edge. I put it to heavy use in a pro kitchen and was very happy with its overall performance. Bit on the light side for my tastes tho... I recall it taking a very unusual patina. Does it still have that weird patina Jacob?

[EdipisReks]

I thinned and refinished, so no patina is left now. It had a great patina when I got it, though.

[tk59]

Yup. Really liked what you did with it, ER.

[Justin0505]

Singatirin is V2.

interesting! i had no idea that V2 could produce a hamon... certainly the first that i've seen.

[chinacats]

I'm pretty happy to hear that it's V2. My only other experience with this steel had been a Kochi; I found it to take a great edge. Retention if I remember was good--it would lose the initial screaming sharpness rather quickly but then hold a very good edge for a pretty long time. I haven't sharpened my Singatirin yet, but hope it is half as easy to sharpen as the Kochi was.

[EdipisReks]

interesting! i had no idea that V2 could produce a hamon... certainly the first that i've seen.

it has a hamon because it's mizu-honyaki, not because it's a particular steel.

[maxim]

V2 is very similar to white 2, you can also make it with hamon if its Oil quenched, just not as visible as water quenched

[JBroida]

not to infringine on this conversation, but for what its worth, most shallow hardening steels can produce a hamon... its steels that arent shallow hardening where either they dont show up or are very difficult to produce

[maxim]