I think at least 1.2519 is a no brainer to get, 1.2442 is not cheap but also common...1.2562 is not to get right now (i got enough in stock at least for me ), but you can get it in stainless steel cladding from Balbach ("just" 438€ per m) In europe we can also get aogami and aogami super but for prices we don`t like to discuss... Even HAP 40 would be no problem as long we import at least 100kg.It would certainly be nice if these tungsten steels were more available for bladesmiths outside of Japan. And the V-Toku and Blue series steels top out around 2% tungsten. Same with the German steels like 1.2519. In tool steels and stainless steels we have the whole range of wear resistance from very low to crazy high, while simple forging steels are mostly on the low end of the spectrum.
Dalman, Xerxes, Marius Smide made a few, but he didn't have any 1.2562 last time I asked him. At some point all of it was bought, not sure if they made more steel and when it will be available. It actually seems somewhat close to aogami super, has a bit more tungsten but other than that very similar from chemical composition stand point.I'm still trying to find a 1.2562 blade. Who makes these?
Where do y’all find these crazy custom makers?Dalman, Xerxes, Marius Smide made a few, but he didn't have any 1.2562 last time I asked him. At some point all of it was bought, not sure if they made more steel and when it will be available. It actually seems somewhat close to aogami super, has a bit more tungsten but other than that very similar from chemical composition stand point.
I’ve been wanting to know this for a while now too. Eg. is there any difference between a Wat/Toyama honyaki vs the regular sanmai blade.An early comment was on Togashi honyaki in w2. Been way down with honyaki lately.
Any thoughts on honyaki vs other standard constructions?
Good to know the memory is still working. Now I just need to convince you to make me a similar one with a less reactive cladding. I've never handled any of your standard s-grind knives, but this workhorse grind is a performer.Be 100% with good conscience it's the only I've used with wrought iron for gyutos so far
Perhaps many Honyaki are for show I used one at work it got a real workout nice hunk of steel with good edge retention on plastic boards.Yes, a soft spine will not make the egde harder
It is on kitchenknives only for show an works only on low alloy steels with not the best edgeretention possible.
Or another way of interpreting this is to say does Togashi San mai have retention on par with his honyaki.I think the argument is that the differential heat treatment doesn't give any advantage compared to a mono steel blade with same steel/ ht.
For edge retention the only thing that's relevant is the steel at the edge.
If the core steel was the same as their mono steel or honyaki then they would use the same HT.Or another way of interpreting this is to say does Togashi San mai have retention on par with his honyaki.
Which seems to be the case for Jmakers. Pretty unlikely any of them are using identical methods for San mai, honyaki and mono non honyaki.
What i meant was that the Hamon and differential hardenig is for show, of course a well made Honyaki can be a good Pro tool also.Perhaps many Honyaki are for show