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Bought Petty from a few different makers

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Guerrero_Jon

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I am happy to announce that I bought the Nakagawa Gyuto on here after my first WTB post 😬😬😬

Now I'm looking for a petty in ginsan or Blue 1 mostly but let me know what you have. Size from 130-150mm
SKD from Yoshikane would be great too.

Looking for
Nakagawa
Tetsujin
Tanaka
Masashi (no white 2 I've had one of this white 2s and I just want to try his other steels)
Yoshikane
Or any other bad ass petty you may have if you're looking to get rid of one.
 
Dang that is a nice one! We'll see if nothing else comes up and if he still has it in a few days I'll drop him a message. Thanks!
 
https://japanesechefsknife.com/prod..._storefront&context=product&user_id=277199328

None of the makers u mentioned but this is very underrated steel and a great petty knife!
Cowry-X(Daido) - Latest super duper PM steel. Ultra high carbon and chromium content. C - 3% and Cr - 20%. Very high hardness, several makers harden it to 65 or even 67HRC. As you can guess very expensive too. ZDP-189 and MC-66 are very similar, in that those two have the same C and CR content. Exact element makeup unknown. Overall, very good edge holding and toughness. Hard to sharpen compared to other steels, nothing impossible though. So far Hattori is the only one making kitchen knives out of it.
 
Cowry-X(Daido) - Latest super duper PM steel. Ultra high carbon and chromium content. C - 3% and Cr - 20%. Very high hardness, several makers harden it to 65 or even 67HRC. As you can guess very expensive too. ZDP-189 and MC-66 are very similar, in that those two have the same C and CR content. Exact element makeup unknown. Overall, very good edge holding and toughness. Hard to sharpen compared to other steels, nothing impossible though. So far Hattori is the only one making kitchen knives out of it.
Woow great piece of information thank you. 67hrc is pretty crazy.
 
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