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Pardon my ignorance but any chance you could post a link to your website?

Edit... found it in a post above.

Beautiful knives sir!
 
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Isasmedjan said:
I guess everyone is faster than me :D

Thank you!
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:D

Can you tell a little about the UHB20c and 15n20 steels in your latest knife? I'm not familiar with the UHB20c, still learning the various steels. I haven't come across the UHB20c yet, and not seeing much info on it in regards to kitchen knives. I assume the 15n20 is used for the damascus pattern?
 
Of course, both are made here in Sweden by Voestalpine Strip steel Munkfors! UHB20c are very similar to 1095 but cleaner, a lot of Swedish/Scandinavian knifemakers and bladesmiths use it due to good avaliability. It’s good for both damascus and honyakis, only downside is that the stock is only 3,5mm thick (they don’t do it thicker) so honyakis with kurouchi-finish is almost a no go-zone.
It’s capable of achieving Hardness up to 67-68hrc out of the quench so around 63hrc is a good common aim after temper.

It has not been used so much in kitchen knives outside of Scandinavia but one renowned knifemaker here in Sweden that don’t need a closer presentation is Robin Dalman, he has used it alot in his Mizu-honyakis aswell as oilquenched knives.

15n20 is used for the nickelcontent to be the shiny steel in damascussteel, the recipe is pretty much the same worldwide!
15n20 actually makes a pretty decent steel for honyakis aswell.
 
JustinP said:
:D

Can you tell a little about the UHB20c and 15n20 steels in your latest knife? I'm not familiar with the UHB20c, still learning the various steels. I haven't come across the UHB20c yet, and not seeing much info on it in regards to kitchen knives. I assume the 15n20 is used for the damascus pattern?
Click to expand...

Barmoley said:
UHB20c is basically a clean version of 1095.
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As said, i’m too slow :D
 
Isasmedjan said:
Of course, both are made here in Sweden by Voestalpine Strip steel Munkfors! UHB20c are very similar to 1095 but cleaner, a lot of Swedish/Scandinavian knifemakers and bladesmiths use it due to good avaliability. It’s good for both damascus and honyakis, only downside is that the stock is only 3,5mm thick (they don’t do it thicker) so honyakis with kurouchi-finish is almost a no go-zone.
It’s capable of achieving Hardness up to 67-68hrc out of the quench so around 63hrc is a good common aim after temper.

It has not been used so much in kitchen knives outside of Scandinavia but one renowned knifemaker here in Sweden that don’t need a closer presentation is Robin Dalman, he has used it alot in his Mizu-honyakis aswell as oilquenched knives.

15n20 is used for the nickelcontent to be the shiny steel in damascussteel, the recipe is pretty much the same worldwide!
15n20 actually makes a pretty decent steel for honyakis aswell.
Click to expand...


Thanks for the info! So tempting.

Is the damascus reactive?
 
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This one is headed for the website! Available at 12.00 cet.
 
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300mm sujihiki hitting the website tonight at 20.00CET!
 
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A couple of new knives available on the website!
 
Where is the balance point on the Nakiri?

Did I mention how much I love my Isasmedjan Gyuto? :D
 
JustinP said:
Where is the balance point on the Nakiri?

Did I mention how much I love my Isasmedjan Gyuto? :D
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It’s on/slightly forward of the makers mark! Pinchgrip balanced i would say :)

I’m deligthed to hear :):)
 
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These 4 will be available at the webshop (with better pictures) tomorrow at noontime CET. I’ll post here once i’ve put them up!
 
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