Yusuke san from Nenohi said something like "we can do it, but it's going to be very delicate and the Hamon won't be very distinct."
Blue steel contains very little P and S, but W (tungsten) and Cr (Chromium) are added to make the hardening temperature less critical and to increase wear resistance for longer- lasting sharpness. Super Blue Steel, with more W and Cr, plus Mo (molybdenum) for additional toughness and wear resistance. This also widens the hardening step; it can be cooled in oil instead of water.
It would seem that super blue wouldn't be ideal for Mizu Honyaki considering the above.
What about high quality western steels that can are like Aogami Super? There are many makers ho can do you monosteel blades..... ?
Steels like 1.2442, Catcheyblue.....
Greets Sebastian.
Delicate in what sense? Chippy?
I'm infected with Japanese-maker-fetish.........
:O
Right, I think I understand. But does anyone do it at all, oil or water?
Because of what? performance?, f&f, price?.... I think most of the good western makers can do this much better! And the price will be almost the same...... especially with these monosteel, honyaki'`s.......
Greets Sebastian.
I'm sure it's done or can be done at least, but that doesn't mean it's a good idea. Super blue was designed to be more forgiving during heat treatment, and also allowing you to take it to a higher hardness for a longer lasting edge. Why double down on the same idea of hardness and edge holding, and at the same time eliminate the advantage of it being easier to make?
Right, now it makes sense.
Wouldyou say the same thing about blue #1 too?
Why double down on the same idea of hardness and edge holding...?
Masamoto recently came up with a 50yr annuversary honyaki in AS.
Open the link at post 20 in this thread to see it
Reads hardness 67 plus/minus 1!!!!
Wow
I can't find my masamoto catalog yesterday. I will upload once I find it.
I can't find my masamoto catalog yesterday. I will upload once I find it.
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