Godslayer
Senior Member
- Joined
- Dec 21, 2014
- Messages
- 2,154
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FWIW, wouldn't silver 3 ("honyaki") solve all the problems...since only 60-61 hrc Max?
An 6-8mm slab of 65 hrc mono blue 2 deba is not gonna be fun to thin,
but maybe 60-61 G3 isn't so bad (?)
The suisin g3 line used to be IIRC monosteel,
and were popular with pro types back in the day.
I doubt ill ever have to thin my honyaki deba and if I did I'd probably bring it to kevin or naito at knifewear and bite the bullet at say 40 bucks max, being a home use knife I'd imagine I'd only have to sharpen it 1-2 times a year, given the amount of whole fish I butcher at home say 2-3 items a month, I'm waiting on pictures of the ginsanko deba ikeda has made in the past to decide if it's for me or not. stainless honyaki is kind of a weird one for me, I have stainless monosteel blades, but none that are deferentially heat treated