I've been told that a hard Japanese knife with a high HRC has the advantage over a Western knife with a low HRC that it doesn't roll. So one can also put a more acute angle on it. But it will chip easier. All things dependent on the steel and the heat treatment, of course, but as a general line.
However, a blade with an HRC of 59 or so doesn't roll anymore, or it is very hard to make it do so. How then do you distinguish in practice between a blade with and HRC of 59 and a blade with an HRC of 64, other than that the latter will chip easier?
However, a blade with an HRC of 59 or so doesn't roll anymore, or it is very hard to make it do so. How then do you distinguish in practice between a blade with and HRC of 59 and a blade with an HRC of 64, other than that the latter will chip easier?