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Hello Can you guys take a look at the kanji of this Shigefusa Kitaeji, manufacturing year/date: unknown. It is a 240 mm wa gyuto. The kanji doesn’t look like other newer Shigefusas, and it looks like the kanji is closer to the handle than others. Thanks

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Nothing planned, just want to know what progression that can give the sharpest edge, for fun.

Hi if the goal is to get ultimate sharpness (not tothiness, not best edge for kitchen etc) on a w1 or b2 knife. which progression would you do if you had access to 1k 4k 8k (kitayama), ohira suita 3.5 lvl, nakayama lvl 4. would you use the 8k kitayama before the suita? Or would you skip the...

Thanks inferno. Its just when the manufacturer them selv say its more effective at polishing high carbon knifes, one is curious if this is echoed by the experience from users.

Shapton themselves just mention that the HC series is for high carbon steels and doesnt mention anything about super high hrc.

Hello anyone have experience from alenox? How it compares to blue 2 or w1 in terms of how sharp edge it can take and the feedback on the stones? Anyone can recommend knifes made of this steel? Thanks

The particular effective part come from Shapton theirselves. They might be wrong though.

Hi thanks for your reply, I probably agree with that statement, but in the op I asked about w and b steels only. What steels are you referring to as ”high hardness wear resistant steels”? Do you know this by own experience and which hc/hr stones do you have?

Thanks for taking your time to reply. Yes my thoughts are to get a higher hrc steel, even though it dulls very quickly on plates. Maybe this thinking with getting vg10 or similar is wrong? Any input on what steel /hrc to look for? I do enjoy having the choice to put a ”to” sharp edge, even on...

Is it a series he has done before? Or is a one off? The handles kind of look thin. Also I know nothing about the steel that is used, half of the joy is to get a good steel for the purpose, and Im not sure alenox at 58 hrc is that ”fun”, I might be totally wrong here

Corradobrit thanks for the tip. Anyone have experience from the alenox steel that is used in those knifes? From a sharpening pov, and edge pov.

Eloh sure you are right, but for me that is far from pro on the stones, only been sharpening a few years, its far easier to get a w1 or b2 hht sharp than a stainless hrc 58 steel, maybe you are good at getting a hrc 58 pass hht. Im trying to figure out what steels would fit my requirements for a...

Thanks for all ideas. Re knivesnad tools, I was looking for some harder steel/higher hrc steels, just 1-2 that meets that criteria on ktools. Though I understand that the steak knife will probably be dull in no time when used for cutting on a plate, but still prefer that since I have the option...

Hello, Im looking for a single or a set of steak knifes. Must no be serrated. Preferrably not to hard to sharpen on stones. Edge retention, not important, happy to sharpen often. Stainless? I assume no one make steak knife sets in carbon steel? Then you have to wipe the knife off after every...

What I was asking, is there any difference in the result of how they sharpen the edge? Normally if a manufacturer recommends one line for high carbon, I would assume its better to buy that

Anyone with experience from both hr and hc, is the difference only in polishing aestetically, and not sharpening the edge? Anyone can make this clearer? Thanks

Hello, anyone have feedback on the HC series 4000 grit. It says the HC series is particular effective on high carbon, which I assume they mean white/blue steel. If I only going to sharpen white/blue, should I get the HC 4000 instead of the HR series?