chefcomesback
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- May 25, 2013
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I am not sure if this topic has been covered before or not but I remember some vendors and makers claiming San Mai construction best in terms of maintenance and ease of use,sharpening and etc.. Although it is rated "better " and lot more expenisve and claimed to be better performing than San Mai , honyaki seems to be more fragile and prone to chipping unless backed by a micro bevel. So my question is , if mizu honyaki blades are the best of their kind , why the hamon doesn't go all the way to the core to mimic the softer cladding with being a monosteel rather than just being on the spine? As far as I know (thanks to Jon ) only maker I know that goes that low is Takagi. If the hamon is only on the spine then what is the benefit of having differential tempered blade? Please en-light me , especially honyaki owners