Simple question about San Mai

[LUWerner]

I'm a bit confused about this. For a blade to be considered as San Mai, is it enough for it to be composed of a harder core layer enveloped by two softer layers? Independent of steel type? Or there's something more specific like steel type, heat treatment, etc?

 

[RDalman]

Yea, think of a sandwich.

 

[M1k3]

San mai literally means 3 layers. Irrespective of the materials used.

 

[Tim Rowland]

Any 3 layers, any materials as it is a basic translation of 3 layers.
Bread, Turkey, Bread = San Mai

 

[M1k3]

Any 3 layers, any materials as it is a basic translation of 3 layers.
Bread, Turkey, Bread = San Mai

Or go-mai. Bread, lettuce, cheese, turkey, bread.

 

[Tim Rowland]

Or go-mai. Bread, lettuce, cheese, turkey, bread.

get your damn vegetable out of my sandwich

 

[battlecry501]

Do sanmai knives usually have the outer steel wrapped around the spine?

 

[RDalman]

Do sanmai knives usually have the outer steel wrapped around the spine?

That's a "warikomi"

 

[Tim Rowland]

Do sanmai knives usually have the outer steel wrapped around the spine?

That depends on the maker.
Some use that method, sometimes referred to as the "taco method" by western makers instead of the sandwich method.

 

[BillHanna]

warikomi?

 

[M1k3]

get your damn vegetable out of my sandwich

How about ni-mai? Turkey, bread.

 

[Tim Rowland]

How about ni-mai? Turkey, bread.

I'm fine with open faced

 

[LUWerner]

Okay, thanx. However, I would think of grilled cheese.

 

[RDalman]

warikomi?

Swipe through films here on how to warikomi. It's the "taco" construction

 

[M1k3]

Okay, thanx. However, I would think of grilled cheese.

I guess during the forging process, a little high on the temperature?

 

[LUWerner]

I guess during the forging process, a little high on the temperature?

On the grilled cheese or San Mai? On the later I would think that forge or heat treatment temperature are dictated by the steels in question. But on the former too high temperature and you'll over-toast the bread - who likes cracker-like bread on their grilled cheese sammy?

 

[M1k3]

On the grilled cheese or San Mai? On the later I would think that forge or heat treatment temperature are dictated by the steels in question. But on the former too high temperature and you'll over-toast the bread - who likes cracker-like bread on their grilled cheese sammy?

Both molten metal would be a no-no, san-mai or not

 

[panda]

wonder bread, kraft merican, wonder bread

 

[WildBoar]

wonder bread, kraft merican, wonder bread

'merica, fuk yeah!

 

[billyO]

So here's a question for the other makers out there. Lately I've been doing some knives with 1080 core and 15N20 on the sides, but because my stock size is limited, I have been using 2 pieces of 1080 with 3 pieces of 15N20 on either side, for 8 total pieces, but 3 layers of material.
Is this still a san-mai blade?

 

[HSC /// Knives]

So here's a question for the other makers out there. Lately I've been doing some knives with 1080 core and 15N20 on the sides, but because my stock size is limited, I have been using 2 pieces of 1080 with 3 pieces of 15N20 on either side, for 8 total pieces, but 3 layers of material.
Is this still a san-mai blade?

I do this sometimes, stack material to build the desired thickness. I say yes because the similar stacked steel becomes homogeneous

 

[adrianopedro]

I'm a bit confused about this. For a blade to be considered as San Mai, is it enough for it to be composed of a harder core layer enveloped by two softer layers? Independent of steel type? Or there's something more specific like steel type, heat treatment, etc?