I hope the image works. Gyuto in 1095. I cut, profiled and half ground 6 blades in 210-270 sizes, thermal cycled them to reduce grain and then promptly broke 4 in the quench (brine). I did the last two in a fast oil and I think that's the way forward for me from now on. There's still plenty of ham in the hamon and I won't put hours of work into something just to have it break. Post temper hardness is 61RC so should be tough enough for honest work and still fairly easy to sharpen. I think thin sections like knives cool plenty fast in oil so reach full hardness. This needs finishing as it's only at 400 grit, I was just excited as it's my first play with clay and hamons.