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Thread: yellow paper steel

  1. #1

    yellow paper steel

    what are your thoughts on yellow paper steel as the core for a laminated blade???

  2. #2

  3. #3
    hmm not sure. Did not know there was a 2 and a three. Pretty much a virgin when it cmes to japanese steel. what would the difference be and which one do you feel is superior?

  4. #4
    #2 is similar to a lot of the SK steels... not the best for kitchen knives, but acceptable... tends to stink a bit when cutting acidic foods... #3 has too little carbon to be good for kitchen knives

  5. #5
    Actually there is 3 of them... Kigami 2 vs. Kigami 3, v.s. Kigami Saw steel composition comparison. Never used any of those, but if I had to guess, Kigami 2 would be the better fit for the kitchen knives, with higher carbon content, and being a little more pure.

  6. #6
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    Narrow question, but a cool chart.
    Are you thinking of making a knife, or buying one?

  7. #7
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    OK. clearly, you're not considering making a knife.
    And let me preface this by saying that that the other respondents to your query are far more knowledgeable about kitchen knives than I am, probably by several orders of magnitude.
    Nevertheless, I wouldn't base my decision on buying a knife solely on the steel. I happen to really like the yellow steel knives by one maker (Sadayusa), but my opinion should be appropriately weighted, as I lack the experience and knowledge to back it up.
    It would be very interesting, at least to me, for Gator would get hold of one and do a review.

  8. #8
    sadayasu is interesting... the heat treat is geared towards toughness and edge retention and they do a very good job with it. However, that is just one company of hunderds, most of whom do a very poor job with yellow steel.

    Either way, i would stay away from yellow #3 (and white #3 for that matter) with kitchen knives

  9. #9
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    Some chat about Sadayasu here.

    http://www.kitchenknifeforums.com/sh...-you-get/page5

    Jon, have you any experience with Sadayasu?, if so I would be interested to hear it.

  10. #10
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    I mentioned Sadayusa in the earlier thread to which you made reference, and another member offered an opinion with which I largely agreed. I don't know how he broke the tip of his knife, but I received one with a broken tip, and chose to fix it rather than send it back. I wouldn't part with a Sadayusa over so small an issue.
    While I have no objective means of measuring hardness, other than feel or glass, I believe the knives to be exceedingly hard. That's one thing I like about them, and something which no doubt contributes to what I perceive to be their other virtues; i.e., they get razor sharp and stay sharp, though they are prone to developing micro chips. I enjoy sharpening these knives more than any others I own.
    Sadayusa knives do have a somewhat rustic quality, as was noted, but are well made. I personally haven't detected any appreciable discoloration or odor.
    A more professional evaluation would be of general interest.

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