- Sep 3, 2011
- Reaction score
Pros and cons?
The properties of each are really so close that it's hard to tell in real world use. I have two Carter gyutos, one in white, one in blue, and the only way I can tell between them is the 'S' or 'W' stamped on the blade.Pros and cons?
Thanks ... Is one of them more reactive than the other - which is easiest to maintain - if any?The properties of each are really so close that it's hard to tell in real world use. I have two Carter gyutos, one in white, one in blue, and the only way I can tell between them is the 'S' or 'W' stamped on the blade.
Blue is more expensive, and has a reputation for better edge retention, while white is reportedly easier to get a good edge on.
Im aware that its not technically white steel, but i have been unable to find mention of its exact formulation beyond that its like a white steel with a little "somethin' special" thrown in. It also feels to me like a very hard,perhaps finer grained white#2.shigefusa is not white steel... its a Swedish carbon steel, but i like the white "Spicy" description
Yeah I knew that it was Swedish, and I'd always heard that although it is a different producer / not branded the same, it has metallurgical similarities to a white in that it was basically very pure carbon steel and has fine grain and high hardness potential because of whatever the "mystery spices" are. I'd never heard the story about it being hand picked with the intent to mirror tamahagane.... that's super cool! I've always been fascinated by tamahagane and that story just makes me love Shigefusa even more. Thanks for sharing!yeah... its not white steel at all... white steel is from hitachi steel company... what shigefusa uses is a special steel that Iwasaki-san (actually his father if i recall correctly) picked out because it was most similar to good quality tamahagane... its from Sweden
@gic - seems it is not.Please educate me