Hello Everyone,
This is a real milestone blade for me. High alloy san mai is something that many bladesmiths attempt and a seemingly small proportion ever succeed at. After many hours of careful reading over several months, (not to mention many more hours of anxiety induced procrastination) I finally tried my hand at it, and succeeded.
For those of you unfamiliar with CPM CruWear/ZWear, it's a semi stainless tool steel with a similar composition to 3V, but higher in carbon. It has roughly the same edge retention as MagnaCut, though is tougher at lower hardnesses than are typically seen in kitchen knives.
Given the somewhat unique nature of this blade I've decided to offer it as a semi custom. The neck length, final point of balance, and handle material are all in the hands of the customer on this one
This blade I would classify as a very light mid-weight, there isn't a tremendous amount of taper to the first half of the spine, but quite a bit in the second half. This is also one of the flattest edges I have ever put on a knife. The first 10cm are pretty well dead flat, and the next 5 have only the slightest upwards curve, perhaps only 1mm before the tip begins and the rate of curvature increases.
$600 $500 U.S + $30 U.S for shipping with insurance anywhere in North America. International will be in the ballpark of $50-$75 U.S depending on the area.
I'll be working with other high alloy steels to use in san mai in the coming weeks, with special attention on reducing the core thicknesses as much as possible to ease sharpening and thinning difficulty later in the blade's life.
Thanks for taking a look! Have a great day!
-Matt
This is a real milestone blade for me. High alloy san mai is something that many bladesmiths attempt and a seemingly small proportion ever succeed at. After many hours of careful reading over several months, (not to mention many more hours of anxiety induced procrastination) I finally tried my hand at it, and succeeded.
For those of you unfamiliar with CPM CruWear/ZWear, it's a semi stainless tool steel with a similar composition to 3V, but higher in carbon. It has roughly the same edge retention as MagnaCut, though is tougher at lower hardnesses than are typically seen in kitchen knives.
Given the somewhat unique nature of this blade I've decided to offer it as a semi custom. The neck length, final point of balance, and handle material are all in the hands of the customer on this one
This blade I would classify as a very light mid-weight, there isn't a tremendous amount of taper to the first half of the spine, but quite a bit in the second half. This is also one of the flattest edges I have ever put on a knife. The first 10cm are pretty well dead flat, and the next 5 have only the slightest upwards curve, perhaps only 1mm before the tip begins and the rate of curvature increases.
- Blade: 235mmx50mm CPM CruWear/ZWear (63-64 HRC)/ 304 stainless steel san-mai 600 grit hand finish
- Neck: 17mm X ?
- Handle: ?
- POB: ?
- Spine: 3.5mm 20mm behind the heel (at the neck), 2.75mm at 13cm, .7mm 1cm from the tip
- Grind: flat to convex, right hand bias
- Weight: ?
- Relieved choil and spine
- Edge: .14mm@1mm, .25mm@2mm, .55mm@5mm, .96mm@10mm Measured at the midpoint.
I'll be working with other high alloy steels to use in san mai in the coming weeks, with special attention on reducing the core thicknesses as much as possible to ease sharpening and thinning difficulty later in the blade's life.
Thanks for taking a look! Have a great day!
-Matt
Last edited: