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It could be or they are just inferring. The steel has been called Swedish steel, Swedish special steel, and rarely Swedish spicy steel. These names don't tell us anything really except that the steel is a Swedish steel. We can't even be sure that the exact steel formulation hasn't changed over...

Probably not, but hard to know for sure.

26C3 is usually called Spicy White, spice coming from small Cr addition. No spice in the other two, their claim to fame is that they are very pure, so as bland as it gets.

There is no practical difference in how sharp these steels get. There is very little theoretical difference in how sharp these steels get since both are very low alloy steels. There is very little practical difference in how sharp any of the knife steels get for knife tasks. Some are just harder...

I can't really imagine how much something like that would cost if quality diamonds with good amounts would be used. Basically same concentration and quality as in 3 mm. Even 3 mm vit diamond stones last years for normal people. I just doubt these would sell well if they were a few thousand...

Yes, I agree knuckle clearance is not the main reason to go higher than 49-50. Like you say it is mostly to have the real estate to create thin, acute edges with thicker spine to aid with cutting and to some degree food release. Also makes it easier to have forward balance, but that too can be...

Really curious about this steel. If you can manage to not loose too much height 240-245x51-52 can still be great especially in a steel like this since I wouldn’t expect anyone to loose too much height over time given the steel. Neck width/height can also make the knife feel taller or not...

And here I thought he shopped for Birgersson and ended up with Malevich. Given the price difference not a bad score at all.

I hear unicorn blood is the best, but only during full moon and only if facing magnetic north. The only caviat is if you demagnetize the blade, then direction doesn't matter as much, but you have to ride a colt full gallop while waving the blade in the air.

Look at it this way, how many shiny stainless 240 gyutos can you have, two maybe 5 max. What if you have 30, 50, 100? Reactive knives all look different due to what they cut and the finishes they can have. Something like wrought iron which is totally useless if you look at performance can look...

Do they still use electric scalpels that cauterize as they cut? They used to have those, I remember fixing these with my dad as a kid.

You are not wrong, but this has nothing to do with it being a better or worse tool, whatever that might be. The knives we buy are not just tools. Some like to polish and etch and sharpen on natural stones and bring out contrast or mess with patina, etc. Stainless mostly prevents one from doing...

I found ZKramer 52100 other goodin the 3-4 examples I've tried and very consistent. Any steel can be ruined, no matter what it is. On the other hand we could probably argue until the end of time what good feeling steel actually is.

That is interesting. I've never had crap 52100, but I've had blue 2 that was too chippy. I just don't think these are steel attributes since both can be crap or good. Maybe 52100 is harder to heat treat when eyeballing? I don't know why that would be though, one of the local metallurgists or...

I don't know. We can compare steels or we can compare makers. If 52100 depends on the maker then Blue 2 has to also depend on the maker. Either can be crap or good. I'd argue that best 52100 is better than best Blue 2. Then again I doubt many could tell the difference in a blind test which is...

I'd say 52100 is a better gyuto / western chefs-knife steel than any low alloy, common, traditional Japanese kitchen knife steel 🤷‍♂️

Carbon cladding mainly excels in two distinct attributes. It is easier to abrade and it can be more visually interesting since it oxidizes easily. Most people who are not into knives like some of us would pick stainless every time because it requires a lot less maintenance, especially if you...

Oh yeah in industrial settings many things work. Just don't pinch grip this guy or use the other hand to guide the blade. Besides it working is why I posted and why you should send your knives to me, for a reasonable fee I'll take care of them. I wonder how often it needs to be sharpened, they...

Finally the solution to the addiction and the disease that is knife buying has been found. Please send your knives to me so I can dispose of them properly you don't need them anymore.

How much height/width do you usually loose? Do you know how thick the stock is? It really sounds like a very interesting steel.