HHH Knives
Senior Member
Im looking into incorporating Japanese paper steels into our kitchen knives. And wanted to get some info for the group on these steels..
Any help would be appreciated.
Any help would be appreciated.
Good luck Randy. If you do find some, let me know and ill go in on some with you. Last i heard, they had a 1000 lb. minimum....at $75 A POUND! No steel is worth that....Have to make $5000 knives to cover the cost lol(sarcasm of course). but still...that is crazy expensive per pound for steel.
How does Carter get it so cheap? And on that note If you can san mai the paper steel with SS you will have yourself a lot of orders.
I think that the only appropriate response to a price quote like that would be "Yo Momma!!!!".at $75 A POUND!
How does Carter get it so cheap? And on that note If you can san mai the paper steel with SS you will have yourself a lot of orders.
If that was in the states that wouldnt be too bad, $2 per pound, but with shipping it would be closer to $5 per pound...still a bit pricey.
Hey, RandyDoes anyone know a good supplier for this steel in the USA or would recommend a reliable source outside the states? Would love to get a few pounds of each to play with!
From the little I know on the subject, I think the only advantage of Hitachi paper steels is that they can be adopted fairly easily to traditional forging and heat treating methods used by Japanese makers. Other than that, (well, forgot to mention hamon) I see no real advantage using White steel as it offers not much of edge retention. For home cook it might be OK, but for pros, it might be a handicap, unless you are prepared to sharpen your knives after every shift as many Japanese cooks do. For hamon, I would use W2, but if I were to make a performance knife, I would look for more complex carbon steels.
M
Hmm... I should have said better balanced carbon steels instead. Steels that have alloys in them to give you better edge retention and other benefits.
M
From the little I know on the subject, I think the only advantage of Hitachi paper steels is that they can be adopted fairly easily to traditional forging and heat treating methods used by Japanese makers. Other than that, (well, forgot to mention hamon) I see no real advantage using White steel as it offers not much of edge retention. For home cook it might be OK, but for pros, it might be a handicap, unless you are prepared to sharpen your knives after every shift as many Japanese cooks do. For hamon, I would use W2, but if I were to make a performance knife, I would look for more complex carbon steels.
M
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