Thanks Guys, the steel, sc125 a small batch steel made by Achim Wirtz is designed to be oil quenched with its 0.5% of manganese. Its quenched in a very thin fast oil, Parks 50, and it has a very versatile range of hardening to achieve different results.
I tried it with an interrupted water quench, water/oil when I first used the steel but had to leave the work way oversize on the edge to avoid tinks, I broke a good few pieces but had some nice hamon in successful pieces.
But it works much better in fast oil, the piece can be forged then ground much closer to size and there is a much larger temperature window to play with hamon activity and the results on the edge.
My aims are not for toughness contrary to western ideology. I aim to put all the extra carbon over 0.8% into lovely glassy hard cementite for long lasting edges that will not distort on a very thin edge. So with barely a flash temper this steel is stable enough, will flex without chipping but has that glassy feel on edge that can not distort. It would microchip if it contacts firmly something hard like grit in food though, but chips tiny, very quick to rectify.. its as you would expect true honyaki to be at 65/66hrc. This of course only makes sense on very thin edges of kitchen knives, if you were to make a hunter from the steel with a thicker edge, it would behave differently, would be too easy to chip badly over a thicker section, you can also use this steel with a rather high temperature double temper and achieve and incredibly tough 64hrc. Im planning to do some utility in the steel utilising this range. Its very versatile. Just goes to show you can have two similar hardness figures with very different results on the edge depending entirely on the makers aims for the edge qualities in a given type of workpiece. And that goes for water or oil quenched pieces.