Laminated steel

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aikon2020

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San mai, warikomi etc. When the steel is laminated in some way, does the core steel always go to the spine of the knife? Or gow far up in the blade does the core steel go? And how do they make the core steel harder than the outer layers? Heat treat ut before lamination? Or just a different formula on the outer steel that os designed to not harden?
 
San mai is like a sandwich while warikomi is like a taco (core not all the way to spine maybe ~halfway is normal. Cladding is typically soft, not hardenable steel.
So san mai does have the core all the way to the very top?
 
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