Where's all the Blue 1?

Discussion in 'The Kitchen Knife' started by Barry's Knives, Nov 29, 2019.

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  1. Nov 30, 2019 #31

    Paraffin

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    I bought a fairly inexpensive Kohetsu 150mm honesuki specifically as a "working around bones" knife, taking apart chickens or filleting fish with bones, where I wanted to spare my more expensive knives like the Ikedas.

    This knife is Aogami Super core with a stainless cladding, which according to the above theories should be super brittle. But I haven't chipped it yet. It's much thinner in the knife body than a deba. Again, this is home kitchen and taking some care not to abuse the knife, not commercial kitchen use.
     
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  2. Nov 30, 2019 #32

    inferno

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    but the edge angle makes a big difference when talking toughness. because higher angle=a lot more material to fracture/chip at the very edge.
    you can't really compare apples to oranges. i can compare my iwaski kamisoris to my fiskars axes. but what am i really comparing here?
    this is why toughness testing is done with standardized sizes of pieces. look up charpy and izod tests....
     
  3. Nov 30, 2019 #33

    lemeneid

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    I’m not comparing chippiness between B1 and AS though, but the edge retention.
     
  4. Nov 30, 2019 #34

    Barmoley

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  5. Nov 30, 2019 #35

    mise_en_place

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    A lot of speculation in this thread...
     
  6. Nov 30, 2019 #36
  7. Nov 30, 2019 #37

    labor of love

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    A very very acute edge or “zero grind” has given me more problems than any supposed brittle steel in my experience.
     
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  8. Nov 30, 2019 #38

    M1k3

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    Even just a single micro bevel makes a huge difference.
     
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  9. Nov 30, 2019 #39

    labor of love

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    Yep. I’ve had microchips and legit chips from only the thinnest behind the edge knives I’ve used regardless of steel ( sg2, white 2, v2).
    Then the supposed super hard and brittle stuff has not given me the problems I was warned that it would (Watanabe, Heiji, etc).

    Probably just me underestimating the fragility of thin knives.
     
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  10. Nov 30, 2019 #40

    lemeneid

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    My wats and toyamas chip, zero edge or microbevelled. On the other hand, my super lasery Denka and Mab show no signs of chipping, even when zero ground.
     
  11. Nov 30, 2019 #41

    labor of love

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    Its all user error.
     
  12. Dec 1, 2019 #42
  13. Dec 1, 2019 #43

    panda

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    what a stupid thread
     
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  14. Dec 1, 2019 #44

    Michi

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    Thank you for sharing.
     
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  15. Dec 1, 2019 #45

    Carl Kotte

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  16. Dec 1, 2019 #46

    Corradobrit1

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    Shame about the handle
     
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  17. Dec 3, 2019 #47

    ThinMan

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    Yoshikazu Tanaka is one of the top smiths in Sakai. His Blue #1 is among the best there is.

    Also, what’s “a lot” of knives in this context? Very few handmade knives are made. Very few are sold (relatively speaking) to a relatively small group of people. Just because you see them for sale doesn’t mean he’s “churning out lots of Blue #1 knives.”
     
    Last edited: Dec 3, 2019
  18. Dec 3, 2019 #48

    Runner_up

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    +1

    I have blades from Tanaka in both white and blue, and his blue 1 is awesome. It's also hard to judge when these knives where actually forged, as it is common to let the blades "rest" before finishing. It would make sense for a smith to be forging in white steel, while finishing and selling blades that were made earlier in blue steel. The Tsubaya X Tanaka gyutos are awesome - so thin at the edge and incredibly stable.

    [​IMG]
     
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  19. Dec 3, 2019 #49

    Qapla'

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    So who makes the best western-handle blue-1 knives? Or is that strictly the realm of western-made 1.2442 as mentioned upthread?
     
  20. Dec 3, 2019 #50

    toddnmd

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    Given that Yoshikazu Tanaka was the Konosuke Fujiyama smith, I’d say he’s particularly good at Blue #1. And all the other steels he forges.
     
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  21. Dec 3, 2019 #51

    M1k3

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    Watanabe has a Blue 1A Honyaki Sujihiki available.
     
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  22. Dec 3, 2019 #52

    Gregmega

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    Kikumori and kagekiyo make loads of b1
     
  23. Dec 3, 2019 #53

    Marcelo Amaral

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    So far, i had minimum chipping with any gyutos/nakiris, even with zero grind on them. I remember getting a small chip on a out-of-the-box 300mm gyuto from Watanabe-san professional line (blue #2), but after the fixing and sharpening never more. Again, a small chip on crusts of barbaqued meats and that's all i can remember aside from banging the bevel of a blade on the sink once (my biggest chip so far).

    I have used Gesshin kagekiyo b#1 gyuto and Tosho's Konosuke Fujiyama b#1 gyuto and nakiri (the kurouchi kind) and now Yoshikazu Ikeda suminagashi #1 gyuto. Never a problem. They are used on a cherry Boardsmith board and are not used on frozen foods, bones or harder vegetables like squash. For those, my beaters are used.

    The thing that called my attention to kono fuji #1 kurouchi is that it takes longer to sharpen. Jon's diamond stone set was helpful there.
     
  24. Dec 3, 2019 #54
    C'mon guys, get back on topic and give us some more conspirator theories about disappeared blue #1 :p
     
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  25. Dec 3, 2019 #55

    inferno

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    i heard mizuno tanrenjo bought up the whole stock in 2015. so they keep on keeping on for 50 years.
     
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  26. Dec 3, 2019 #56

    M1k3

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    So Tanrejo Mizuno is making Honyaki Sujihiki's for Watanabe is what you're saying? Watazuno?:rolleyes:
     
  27. Dec 3, 2019 #57

    panda

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  28. Dec 3, 2019 #58

    labor of love

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    Yes, they hired Mazaki to pull in a few shifts on the weekends.
     
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  29. Dec 3, 2019 #59

    inferno

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    either they are on old stock or mizuno is their "dealer". once you try crack you never go back. i swear i heard it down at the sushi shop.
     
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  30. Dec 3, 2019 #60

    M1k3

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    Must be true. It's on the internet.
     

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