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Withdrawn Gyuto 260 CFV

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HSC /// Knives

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Good day all
I’ve got some inventory I’d like to move. First up…

Laminated steel blade of CruForge V core and stainless cladding
260x55, (3.2 mm spine & tapering)
264 grams
Ironwood handle with black horn cap. Octagon shape with rounded corners

Final bevel and edge developed on stones.
Blade hand sanded finish to 20 micron with light etch

$725 shipped worldwide from France


RDcBxUB.jpg
 

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HSC /// Knives

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Thanks for the technical info @MSicardCutlery !

However, as a maker can you provide some insight from your perspective on how this steel differs (in simple terms) from the popular Hitachi steels? Thanks @HSC /// Knives !
I’m guessing you mean it terms of practical use? And not in the fabrication of.

Unfortunately I’m not able to do a lot of testing on steels and I rely on customers feedback. Often I give knives to chefs to try out for feedback.
It’s difficult to get feedback from most customers.

I’m in the camp of belief that in this class range of high carbon simple steels, I really don’t think there is much marked difference in practical use. Unless you jump to wear resistant steels like z wear etc. Maybe this is an unpopular opinion…

A simple answer would be that I feel like this steel is similar to 52100.

@Matt Jacobs @Hockey3081 anything to say about your experience with CFV?
 
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I’m guessing you mean it terms of practical use? And not in the fabrication of.

Unfortunately I’m not able to do a lot of testing on steels and I rely on customers feedback. Often I give knives to chefs to try out for feedback.
It’s difficult to get feedback from most customers.

I’m in the camp of belief that in this class range of high carbon simple steels, I really don’t think there is much marked difference in practical use. Unless you jump to wear resistant steels like z wear etc. Maybe this is an unpopular opinion…

A simple answer would be that I feel like this steel is similar to 52100.

@Matt Jacobs @Hockey3081 anything to say about your experience with CFV?
Thanks!
 
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I’ve used cruforge-v at 63-64 hrc and in my experience it is very similar to the performance of 52100 at that hardness. Sometimes I think CFV has slightly better edge holding, but that is more than likely due to differences in geometry or just my imagination. In any case very good performance for a low alloy steel and definitely better than or at the very least on the same level as other high performing, popular, low alloy steels.
 

HSC /// Knives

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I’ve used cruforge-v at 63-64 hrc and in my experience it is very similar to the performance of 52100 at that hardness. Sometimes I think CFV has slightly better edge holding, but that is more than likely due to differences in geometry or just my imagination. In any case very good performance for a low alloy steel and definitely better than or at the very least on the same level as other high performing, popular, low alloy steels.
Thanks for that addition of information. It’s kind of what I felt but I didnt have enough use to make a confident claim
 

lotfong

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Any info on CruForge V steel? Thanks!
I used it quite a bit, along with vtoku2 aogami super and 1.2519 in my quest to have a viable steel for blades I'd like to have a little extra wear resistance. Workability wise my favourite is vtoku 2, but cruforge V is a very close second. This being said, performance wise it sure can be great, as are the other steels mentionned. It holds a nice bitey edge very well due to the hard vanadium carbides while still being very tough even at pretty high hardness. Of course heat treatment plays a huge part in its performance but so far it is a very good blue 2 substitute, has a little extra edge retention and is at least as tough at same hardness. I don't use it much anymore as I prefer steels that can take a water quench well (lower hardenability) in san mai construction like the aogami series, which the cruforge V is not. That's the reason why I've settled on the tungsten low alloyed steels instead. But in any case I think it has a very adequate set of qualities for a kitchen knife, especially in the harder HRC range. It can be a bit harder to sharpen than aogami2 , a bit more like aogami super on that point if that is of any importance to you. And also, from what I have seen most offerings in kitchen knives with this steel are from reputable smiths that know their craft, I'd buy with confidence.
 
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