New kashima line from cleancut, rs-60 steel?

Discussion in 'The Kitchen Knife' started by labor of love, Oct 8, 2018.

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  1. Oct 8, 2018 #1

    labor of love

    labor of love

    labor of love

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  2. Oct 8, 2018 #2

    HRC_64

    HRC_64

    HRC_64

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    Here's the blurb from cleancut translated

    The XX-60 refers the hardness. Most steels have a range of usable hardnesses so its rare to see a steel trademark linked to a single application/use case. To me this suggests its a proprietary steel or a commonly available steel simply masked with a trade name for this specific application.
     
  3. Oct 13, 2018 #3

    inferno

    inferno

    inferno

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    its supposedly the same as the kanehide "ps60" and that one is hitachi gin5 https://www.hitachi-metals.co.jp/e/yss/search/gin5.html

    which is just a copycat of sandvik 13c26 which is just a copy of uddeholm aeb-l.

    it has no carbide formers except cr so the abrasive wear resistance is as low as it will get for a stainless. adhesive wear should be good though. tough steel, fine grained, easy to sharpen, should take a fine edge that it holds for like 2 minutes or so.

    Personally not a fan of this family of steels since i feel the edges don't last very long and they're not that easy to sharpen compared to carbon. aus-8 is better imo. vg10 too.
     
  4. Oct 13, 2018 #4

    panda

    panda

    panda

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    i hate both lasers and aeb-l :D double fail
     
  5. Oct 17, 2018 #5

    bahamaroot

    bahamaroot

    bahamaroot

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    Devin Thomas and Randy Haas make some damn good knives using AEB-L. A good steel if you know what you're doing.
     

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