Makes sense of the Steels

Man I see a lot of steel choices out there, White numbers 1 and two, same goes for the blues, then there is AG, HD and a host of others. Can these be somewhat simplified by anyone, be nice to know what I am looking at when im window shopping lol, but I am certain there are other members coming in who would also like to know

 

The definitive source of knife steels, with probably more information than you want, is Gator's website:

http://zknives.com/knives/steels/index.shtml

There even is an app for iOS and Android.

 

gators and tigers and bear oh my,... and some bigfeets to

Thanks Rick

 

Whoa, lol waaaay more then I want lol. if im looking at one brand of knife and they have HD, Whites 1 and 2, and Blues 1 an 2 what would be there top of the line, and the bottom of the line, and how would things fall in the middle is more what I was going for. I know I was looking at something and Blue 2 seems to be there top dog as it holds a better edge then the White one they also offered, but man starting to cross to other makers that line got blurry quickly lol


Ive got a lot of things to catch up on, feels like day one in the nib all over again

 

Okay, from the steels you mention, you are referring to Konosuke, since they are the only knife maker selling HD.

HD (and HD2) are semi-stainless steels proprietary to Konosuke. I had a couple of HD's, and the steel takes a good edge. The knives Konosuke makes from this steel are all "lasers". Fit and finish have fallen off a bit in my opinion. Over time, a grayish cast will form on the blade unless you polish it. Something like a patina, but not as nice looking. I kept mine polished.

Konosuke also makes lasers in white #2. The blade will be somewhat reactive until a patina forms. In my experience, white #2 takes a somewhat keener edge than HD or HD2, but you'd be hard pressed to tell the difference.

Konosuke also make a number of other lines, such as the Fujiyama series, which are either white or blue steel cores clad in soft iron. I had the opportunity to use one in a passaround. The fit and finish are superior to the HD/HD2 and white #2 lines. The soft iron cladding is very reactive and will stain onions brown until a protective patina is formed.

Then there are the steels you didn't mention, like VG-10, ZDP 189, ginsanko and Swedish stainless. I've no experience with Konosuke's handling of those steels, so I can't comment on them.

Confused? You won't be, after next week's installment.

 

: Rick! Dude!

 

Amazing,... I was looking at those blades by the way, but not really for any reason. as I have seen the white and blue thing come up a few times... so every house makes their own thing with there own names as well as some universal types that are also out there ?

I cant wait till next weeks installment, and if you are kidding, I still cant wait cause imma badger you till youse do it anyway lol

 

"Confused? You won't be..." is the tag line of an old TV show with Billy Crystal and Richard Mulligan - Soap - that aired in the early '80's.

But, ask away.

 

I was very early made in the early 80's, but I catch what your throwing out there

 

I can hear the theme music in my head. As far as the rest of what you said... Whatchoo talkin' 'bout Willis?

 

If I were to write a decision tree for choosing a gyuto, the specific type of steel would be way down toward the bottom. Above of it would be the construction of the blade (san mai or monosteel), the handle type (Western or wa), the maker of the blade (custom, small shop or mass produced), and the general category of the steel used for the edge (carbon, semi-stainless or stainless). Knives are, after all, a tool, and it doesn't matter if a blade is made from the finest steel in the world if it doesn't perform.

 

San mai vs monosteel, can we get some info on that ?

 

Nice Rick, I would also throw in the heat treat and who is doing it into the mix. If that step is boogered the knife will never be what it could be.

 

San mai construction refers to knives where the hard steel core forms the blade's edge and the soft iron/stainless forms a jacket on both sides, as contrasted with monosteel where the blade is made from a single piece of steel.

 

Guessing there are notbmany Japanese monosteel blades

 

Notbmany is an exclusive producer of monosteel blades, they're sourced from Jamaica though, not Japan.

 

Quite the opposite. The Konosuke HD/HD2 and white #2; the Masamoto KS wa-series, as well as the VG and HC; the Misono Swedish, 440 and UX-10; the Gesshin Ginga and Uraku; JCK Carbonext and VG-10; the Hattori FH, the list just goes on.

 

you know I think im no further ahead with this stuff then when I started this thread,... but its great stuff non the less... specially the exclusive Jamaican blades,... wonder if thats who makes the bob sled teams blades

 

Rick:
Konosuke Ginsanko 3 is stellar. At least in their wa-handle ginsan line. Sharpens easily, gets very sharp, stays sharp for a long time. That and Watanabe's blue 2 are my favorite steels that I have used so far. (for whatever that is worth).

Sorry to derail the thread. Carry on

 

I derail more threads then the train companies of late... so im not one to judge, but im off to window shop some knives there were just mentioned