I had a Chinese cleaver in skh-4, and another briefly in hap-72. I cut a carrot with them and didn't notice significant dulling after that. I sharpen after each ingredient though so it's not really a big deal.
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.
DittoI'm still trying to find a 1.2562 blade. Who makes these?
Ditto
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?
Any thoughts on honyaki vs other standard constructions?
Be 100% with good conscience it's the only I've used with wrought iron for gyutos so farI'm fairly certain my wrought clad gyuto from Robin is 1.2562, but I'm not 100%. Edge retention is really superb.
Be 100% with good conscience it's the only I've used with wrought iron for gyutos so far
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.
Regards
Uwe
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.
So what your saying is ashi Hamono heat treat is the same for his mono wh2 line as his honyaki?If the core steel was the same as their mono steel or honyaki then they would use the same HT.
Perhaps many Honyaki are for show
Sorry I misread your first postSo what your saying is ashi Hamono heat treat is the same for his mono wh2 line as his honyaki?
Enter your email address to join: