- Joined
- Aug 29, 2018
- Messages
- 2,117
- Reaction score
- 4,348
$65 shipped
135mm edge
150mm choil to spine tip
144g
3.6mm at handle to 2mm halfway to 1.3mm at tip
46.5mm at heel. 50mm at tallest
Pitting, pitting chips at edge, rust, chewed up handle, especially at wood near ferrule on left side of blade -- wood undercuts ferrule there. Strong righty bias most of the blade, but looks even at heel and tip. Stamped yasugi blue steel . . . Almost illegible, but bought this with another extremely similar knife, same engraving on right side, with a more clear stamp.
Terrifyingly hard steel. I don't want to sharpen or thin this steel again. Very aggressive edge and refines and strops up like excellent white steel, very responsive to refinement in grit and pressure. Skids on stones acts like it has lubricant and slides. Surprisingly not brittle. Can make and install a new handle if desired + $10. Rust near tang junction. Current handle isn't removable by normal methods. I'd rather thin and sharpen takagi blue honyaki, have done that twice . . Lots of threads about how bad that is. . . This is about 30% more jump in wear resistance, feel on stones. Otherwise, amazing steel, but too hard, haha. The single most wear resistant carbon steel I've sharpened. Its like NO. I'm not going to abrade. I'd rather sharpen tungsten carbide, which I've done quite a few times. It does deburr well, and glide and has no problem getting sharp and bitey and fine -- it's really great in those regard. Takes great edges from every grit. The steel doesn't take deep scratches much either. Sharpening and thinning doesn't take an extreme amount of time . . . But man. The sharpening feedback is quite different.
135mm edge
150mm choil to spine tip
144g
3.6mm at handle to 2mm halfway to 1.3mm at tip
46.5mm at heel. 50mm at tallest
Pitting, pitting chips at edge, rust, chewed up handle, especially at wood near ferrule on left side of blade -- wood undercuts ferrule there. Strong righty bias most of the blade, but looks even at heel and tip. Stamped yasugi blue steel . . . Almost illegible, but bought this with another extremely similar knife, same engraving on right side, with a more clear stamp.
Terrifyingly hard steel. I don't want to sharpen or thin this steel again. Very aggressive edge and refines and strops up like excellent white steel, very responsive to refinement in grit and pressure. Skids on stones acts like it has lubricant and slides. Surprisingly not brittle. Can make and install a new handle if desired + $10. Rust near tang junction. Current handle isn't removable by normal methods. I'd rather thin and sharpen takagi blue honyaki, have done that twice . . Lots of threads about how bad that is. . . This is about 30% more jump in wear resistance, feel on stones. Otherwise, amazing steel, but too hard, haha. The single most wear resistant carbon steel I've sharpened. Its like NO. I'm not going to abrade. I'd rather sharpen tungsten carbide, which I've done quite a few times. It does deburr well, and glide and has no problem getting sharp and bitey and fine -- it's really great in those regard. Takes great edges from every grit. The steel doesn't take deep scratches much either. Sharpening and thinning doesn't take an extreme amount of time . . . But man. The sharpening feedback is quite different.
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