I agree with this. It's my favorite steel.I have only used Tsourkan’s 52100 so I don’t know everything. That said, I would say 52100 falls somewhere between white #2 and blue #2 leaning more on the side of b#2. I tend to like blue steels better and I really like 52100 a lot. Enough to have 2 Tsourkan’s
definitely, any steel is only as good as the smith that works itI think it has more to do with quality heat treatment.
I was just going to respond this. This is an assumption, all my 52100 are premier bladesmiths.definitely, any steel is only as good as the smith that works it
@Barmoley you’ve nailed. I can only add that my BloodrootBlade knife from 552100 at 64.5 hrc (the value I was told) is surprisingly resistant to chipping even though is used for fairly tough work. I would not expect white2 with similar hardness to be quite as tough (just a gut feel, not a measurement-based statement)
https://knifesteelnerds.com/2019/01/28/history-and-properties-of-52100-steel/The confusing aspect about such assumptions, and I'm not saying they're wrong but probably misinformation/misinterpretation on my behalf, is that the finer grained and low alloyed a steel, the more it should resist chipping (not much carbides creating "stress points" at the edge) but tradeoff would be lesser wear resistance and edge retention. That was my understanding. And as such White #2 is among the simplest carbons out there, shouldn't it be quite resistant to chipping? I'd expect it at least to be on par with 52100, for the matter of that discussion, if pure science as I understood it applies?
Any rectifying of my own assumptions will be appreciated.
The confusing aspect about such assumptions, and I'm not saying they're wrong but probably misinformation/misinterpretation on my behalf, is that the finer grained and low alloyed a steel, the more it should resist chipping (not much carbides creating "stress points" at the edge) but tradeoff would be lesser wear resistance and edge retention. That was my understanding. And as such White #2 is among the simplest carbons out there, shouldn't it be quite resistant to chipping? I'd expect it at least to be on par with 52100, for the matter of that discussion, if pure science as I understood it applies?
Any rectifying of my own assumptions will be appreciated.
Cutting stuff.What would you say is the right or best job for 52100 steel? I mean, what would be its ideal application in the realm of knives?
I'd say it make a good choice as daily driver in a pro environment. Tough enough to withstand poly boards and other hazards. Slightly less reactive than simple steels like White. Holds an edge really good considering how easy it is to sharpen.Funny.
I meant what application does it excel at for the desired result? Would it make a supreme sujihiki and be an arguably better choice than most other steels? Would it be ideal for a yanagiba, besting white steel for the necessary sharpness?
Mainly single bevels being common in Japan while 52100 is more common in the Western world.Thanks @daveb @M1k3 & @Carterwhopkins for the responses. My take aways are that 52100 is a highly regarded carbon steel that is used by several Western makers and liked by users. It would seem to have proven itself with gyuto and probably petty and suji, but has not been taken up by the single bevel masters yet. This is what I was looking for, the application(s) in which it really shines. Too bad we don't really know how it would work in practice with single bevel applications. Based on what I have gathered, it could possible do very well sliding betwixt white and blue. Maybe one day we will find out.
It would do very well in any kitchen knife application in which a good maker that knows this steel would apply it to. It is tougher and more fine grained than any of the commonly used white or blue Hitachi steels, so it would excel in any of the applications where these steels are used.Thanks @daveb @M1k3 & @Carterwhopkins for the responses. My take aways are that 52100 is a highly regarded carbon steel that is used by several Western makers and liked by users. It would seem to have proven itself with gyuto and probably petty and suji, but has not been taken up by the single bevel masters yet. This is what I was looking for, the application(s) in which it really shines. Too bad we don't really know how it would work in practice with single bevel applications. Based on what I have gathered, it could possible do very well sliding betwixt white and blue. Maybe one day we will find out.
Enter your email address to join: