cheapskate
Member
This has been my go-to kitchen knife for years, a Kaneyoshi santoku 165mm worth roughly $100. As seen from the image, it's seen some sharpening practice as well (please don't judge me - I don't have the equipment to polish those scratches away... at least not yet) but performance-wise it's served me reasonably well.
I've been told that it's pure carbon steel laminated between stainless steel layers, but I've never known which exact steel the edge is made of. I'd love to know which exact steel it uses, so I could compare my extensive experience with it with other knives where this information is usually available (blue #2, white steel, etc). Any ideas? Or is there a way to find out if it's any of the common ones?
The only information I could find that it's a carbon steel Rockwell hardness is C61. (And that's from the product page for a newer version of this knife.) To me it sharpens pretty easily (although my experience of other carbon steels is limited) and doesn't seem to be very reactive.
I've been told that it's pure carbon steel laminated between stainless steel layers, but I've never known which exact steel the edge is made of. I'd love to know which exact steel it uses, so I could compare my extensive experience with it with other knives where this information is usually available (blue #2, white steel, etc). Any ideas? Or is there a way to find out if it's any of the common ones?
The only information I could find that it's a carbon steel Rockwell hardness is C61. (And that's from the product page for a newer version of this knife.) To me it sharpens pretty easily (although my experience of other carbon steels is limited) and doesn't seem to be very reactive.