- Feb 6, 2015
- Reaction score
saying you can buy a Tsourkan new for $344 around here is like yelling fire in a crowded theatre.
Hitachi steel is the best and 52100 is pot metal
shi han melts that slab down and is making probably at least a few hundred knives out of it good for him if he's got suckers that want a penny of steel in their knife
(which btw lol Shehan is way more hands on)52100 is a very cheap steel used by people who aren't very good.. Its very easy to heat treat etc there's way less skill in that than a blacksmith working with white steel or blue steel from Hitachi so why would spend 100 more on a run of the mill 52100 when I can get a fully handcrafted in house knife
I'm game - you don't even need to pay me to take em off your hands. How much time does it take you box up the knives and drive to the post office?if you're really interested in taking one off me we can discuss how much I charge for my hourly labor and the cost of the equipment used.
I know, but I don’t care really. He’s pulled his own pants down for everyone to see there, for better or worse. And, as a vain man who likes to feel superior <twiddles imaginary moustache and breaks scone extra fiercely> it’s good to have people like this aroundcan we please not let this google talk distract from the fact this dude said, literally, quoting him here:
Post links. Love to see thoseI can buy a Tsourkan gyuto right now this second brand new for £237 a devin Thomas for £330 both of which are by far cheaper than shi hans 480 of the same steel I also don't know who they are but their blades look nicer for the lower cost
Kramer uses 52100 and his knives sell for several Grand.I'm not saying he's not a good blacksmith probably makes a nice blade but working 2 years in Japan is his biggest credit he's not a recognised master he's using a far cheaper inferior steel and is charging more money for it. Regardless of anything else fujiwara uses the most Aogami core in the world its a lot thicker and its hammered more hence its able to take the edge it takes at the hardness its at. If I'm buying a Japanese handmade knife I want it made in Japan using Hitachi steel and its as simple as that to me Hitachi steel is the best and 52100 is pot metal
Wow, what an, uh, interesting entrance you've made!And I've got drill bits made of better metal than his knife. From a structural engineering standpoint 52100 is rated to be 13hrc lower than its rated hrc in use and had thermal expansion at temperatures of 32c with a brittleness/ fracture rate at less than 90c which is less than hot water temperature. And that's from factory hammering it and working it only makes figures worse meaning that knife could literally shatter just washing it and putting it on a counter. And before you ask I hold city and guilds level 7 doctorats in motor vehicle technition and in fabrication/ welding as well I'm currently out doing an engineering level 6 of 7 possible levels 4 days a week while working as a chef. Don't try to tell me about 52100 it's common wheel bearing steel that you can cut with a hacksaw in minutes I know that because the hacksaw I have out of it I made myself on level 3 fabrication and welding. 5 years ago with basic hand tools. I spend all my time non chefing taking any and all courses on a miriad of things.