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Re: Japanese Stainless knife recommendation please...

Wed Aug 15, 2012 12:26 pm

By cladding the blade, they can use a thinner piece of the more expensive core material and make it a touch harder. The softer stainless is less expensive and cheaper/easier to work with and since it's softer, it will be a bit tougher and help cushion the harder steel a bit. When you sharpen it, it will be easier since it's a thinner core of harder steel to sharpen. If the same knife was all G3, it may be tougher to sharpen! It's kinda like the VG-10 core/Stainless "Damascus" welded outer panel knives; it's fairly rare to see a solid VG-10 knife, but there are a few out there! Tojiro also does this with their DP series; VG-10 core, softer 405 (I think?) stainless on the outside.

Swedish steel is an unknown steel from Sweden. Many steel from Sweden are very nice, like AEB-L/13C26, but it's kind of a pain when they won't tell you exactly what steel it is!

Re: Japanese Stainless knife recommendation please...

Wed Aug 15, 2012 10:17 pm

thank you Taz, have you or anyone has a chance to use both Suisin and Kane?do they have convex grind or V grind? how do you compare them both? what abt the steel, G3 and Swedish, which one is better?

Thank you.

Re: Japanese Stainless knife recommendation please...

Wed Aug 15, 2012 10:31 pm

Sorry, haven't used either. I'm a carbon junky at heart, so my stainless steel experiences are fairly limited! The 210mm Artifex (AEB-L)and the Addict 2 are my 2 main stainless knives, but I do know from sharpening 15 Artifex this week that they take a stupidly sharp edge!! Took them to a Rika 5K finish and then used a Ozuka Asagi Natural stone on them for a crazy sharp, smooth, yet still bitey edge to them. The steel in the Artifex may be similar to the Swedish Stainless steel, but I am not sure.

This discusses G3 vs AEB-L/13C26:
konosuke-ginsanko-silver-3-t649.html

Re: Japanese Stainless knife recommendation please...

Wed Aug 15, 2012 11:26 pm

thank you Taz, i read the discussion before and they also mentioned about the maker of knives. It's not only about the steel but heat treatment from the maker as well.

Mark, can you give me some comparison between suisin and Kane please. Do you have any other suggestions regarding stainless? i can expand my budget to trade for the quality ones.

Thank you.
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