What if someone at factory put wrong labels and instead of blue 2 knife you got white? Would you notice if the knife was sharp and cut like you wanted?
Pros and cons?
The properties of each are really so close that it's hard to tell in real world use. I have two Carter gyutos, one in white, one in blue, and the only way I can tell between them is the 'S' or 'W' stamped on the blade.
Blue is more expensive, and has a reputation for better edge retention, while white is reportedly easier to get a good edge on.
shigefusa is not white steel... its a Swedish carbon steel, but i like the white "Spicy" description
yeah... its not white steel at all... white steel is from hitachi steel company... what shigefusa uses is a special steel that Iwasaki-san (actually his father if i recall correctly) picked out because it was most similar to good quality tamahagane... its from Sweden
a while back i was hanging out with Izuka-san and Iwasaki-san
I wish I could say something like that . . .
a while back i was hanging out with Izuka-san and Iwasaki-san
I wish I could say something like that . . .
+1
a while back i was hanging out with Izuka-san and Iwasaki-san
I wish I could say something like that . . .
I cannot say that, but I CAN say ... a while back I was hanging out with Jon Broida.
Also heard Shigefusa likes sweedish steel because beeing close to the north pole the particules in it have the same orientation...
Also heard Shigefusa likes sweedish steel because beeing close to the north pole the particules in it have the same orientation...
That is not how it works ... not how any of this works.
Please educate me
And thus began the KKF expedition to the farthest reaches of the arctic circle . . .
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