I have been slowly looking for my next knife acquisition. I am looking for a gyuto, 240-270mm, mid thickness on the spine and fairly thin on the edge.
So far one of the alloys that I have not tried is 52100. Is this type of steel a good one for gyuto, general purpose applications?
I own several carbon blades, caring and dealing with reactivity is not an issue. My sharpening game is also improving steadily.
Who would be a nice vendor/craftsman for 52100 kitchen knives? What is the HRC that it performs the best? Edge taking but not too brittle.
Are there honyaki (differentially treated) 52100 blades out there? If not why?
Thank you for your insights