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  1. #11

    JBroida's Avatar
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    Quote Originally Posted by Timthebeaver View Post
    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.
    i've used one and sharpened 2... rustic, yes... but nice overall. I find them a little on the tall side for me and the tip shape is kind of wierd to me, but it works just fine on those knives. Sharpening was a little more difficult than i expeected based on my othr experience with yellow steel, but still not too bad. I did get some chipping on the edge when i slammed it down on my board, but then again i slammed it down on my board

    They were the first yellow steel knives i didnt think were a joke.

  2. #12

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    thank you all, but i have decided to go with s30v using stock removal method and sending it off for proper heat treat and cryo.

  3. #13
    Dave Martell's Avatar
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    Hitachi Steels


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  4. #14

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    Thank you all, but I have decided on s30v using the stock removal method and sending it off for heat treat and cryo.

  5. #15

    JBroida's Avatar
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    dave... for what it's worth, hitachi doesn't make type a and b any more (even though some craftsmen still have stock)... now they make just one type for each about in the middle of a and b

  6. #16
    Dave Martell's Avatar
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    Quote Originally Posted by JBroida View Post
    dave... for what it's worth, hitachi doesn't make type a and b any more (even though some craftsmen still have stock)... now they make just one type for each about in the middle of a and b

    Is that blue you're referring to?

  7. #17

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