spoiledbroth
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I was wondering if anyone who's even nominally versed in metallurgy or smithing or whatever could answer this... What purpose would decarburization of a kitchen knife blade serve? If my caveman understanding of this process is correct, it would imply that carbon is actually being removed from the blade, which I would assume would make a poorer kitchen knife....
I ask because I was poking around the Fujitora website (Tojiro) and apparently DP stands for Decarburization Process which is something Tojiro supposedly has patented (the specific process relating to these knives, I'm aware decarburization itself was not invented by Tojiro).
Would it then be safe to assume that Tojiro knives, while being made from VG-10 do not actually contain 1% Carbon?
What benefit do you guys think this serves? If you wanted less carbon why not just start with something like AUS-8...?
:clown: Thanks for taking the time to read.
I ask because I was poking around the Fujitora website (Tojiro) and apparently DP stands for Decarburization Process which is something Tojiro supposedly has patented (the specific process relating to these knives, I'm aware decarburization itself was not invented by Tojiro).
Would it then be safe to assume that Tojiro knives, while being made from VG-10 do not actually contain 1% Carbon?
What benefit do you guys think this serves? If you wanted less carbon why not just start with something like AUS-8...?
:clown: Thanks for taking the time to read.