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- Aug 29, 2018
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$45 shipped
172mm
43mm tall
2mm spine
148g
1.2mm 1 cm from tip
Handle
115mm x 15mm x 22mm
Semistainlsss clad with stainless, feels like SLD based on sld knives I've sharpened before. Moderate hardness, sharpens most similar to stainless in the 59-60 Rockwell hardness. Wear resistant definitely, but not glassy or coarse. Sharpens better than my old forged taper kaeru sld, funnily enough. Mostly flat ground on both sides, but a slight hollow it seems -- it doesn't seem perfectly flat at least. Steel sharpens like a lower carbon coarser more alloyed wear resistant aogami super -- but that's what feels closest. Steel patinas slowly to dark grey, seen on the spine. Deburrs cleanly and quickly, thankfully, no trouble sharpening. Fairly tough, too, and refines on jnats to cut hair, which not all stain resistant steels seem to do. Pretty good steel for what it is -- arguably better edge taking and wear resistance compared to the Japanese molybdenum steel knives I've used. I say arguably because it's a trade-off . . . The semistainlsss is more alloyed in some ways, but has less chrome, while the molybdenum steel has more chrome, less other alloying elements. Handle gap on scales that can be sealed with wood putty. Errant scratches. Can be sanded. Slightly rounded tip. Microchips. I guess it's righty, the right side bevel was larger and took more time to sharpen, but it's hard to tell from the grind and through the food. Straightened. Knife was easy to bend by stick, but doesn't feel particularly flimsy or delicate in hand. Cladding is probably extra soft. Sharpened at a low enough angle that it doesn't wedge when I cut semi-old potatoes. Thinned at 10-15 degrees a side? Something shallow like that
172mm
43mm tall
2mm spine
148g
1.2mm 1 cm from tip
Handle
115mm x 15mm x 22mm
Semistainlsss clad with stainless, feels like SLD based on sld knives I've sharpened before. Moderate hardness, sharpens most similar to stainless in the 59-60 Rockwell hardness. Wear resistant definitely, but not glassy or coarse. Sharpens better than my old forged taper kaeru sld, funnily enough. Mostly flat ground on both sides, but a slight hollow it seems -- it doesn't seem perfectly flat at least. Steel sharpens like a lower carbon coarser more alloyed wear resistant aogami super -- but that's what feels closest. Steel patinas slowly to dark grey, seen on the spine. Deburrs cleanly and quickly, thankfully, no trouble sharpening. Fairly tough, too, and refines on jnats to cut hair, which not all stain resistant steels seem to do. Pretty good steel for what it is -- arguably better edge taking and wear resistance compared to the Japanese molybdenum steel knives I've used. I say arguably because it's a trade-off . . . The semistainlsss is more alloyed in some ways, but has less chrome, while the molybdenum steel has more chrome, less other alloying elements. Handle gap on scales that can be sealed with wood putty. Errant scratches. Can be sanded. Slightly rounded tip. Microchips. I guess it's righty, the right side bevel was larger and took more time to sharpen, but it's hard to tell from the grind and through the food. Straightened. Knife was easy to bend by stick, but doesn't feel particularly flimsy or delicate in hand. Cladding is probably extra soft. Sharpened at a low enough angle that it doesn't wedge when I cut semi-old potatoes. Thinned at 10-15 degrees a side? Something shallow like that
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