Tue Jun 04, 2013 3:45 pm
Anyone have experience using knives with 1K6 steel? It's supposed to be pretty good stainless steel but I don't know if I've tried it.
Tue Jun 04, 2013 6:41 pm
I have a Kai Tan-Ren Suji in 1K6 Daido. It sharpens up pretty well, but not something to write home about.l Though I am just a home cook and it doesn't see that much board time.
Wed Jun 05, 2013 10:55 pm
If I remember well the steel is the same as with the KAI Wasabis, and I found it frankly unpleasant to sharpen. Hard to raise a burr, hard to get rid of it, some plasticity: huge carbides I suspect. Compared to this stuff sharpening Global's Cromova and VG-10 is just fun.
One 'positive' point though: the abrasion resistance is phenomenal, as I've experienced when removing numerous micro-chips. Of course, all these points may be due to some poor heat treatment by KAI.