Wed Jul 25, 2012 10:35 pm
Why is it that "true" "black steel" is more expensive than either blue or white? Also, why is it rarely used? I noticed at the CKTG website there's only one maker, Nobutama. And that their custom 240mm Wa-gyuto runs just under 1k. I think it was $945.00.
Wusthof claims to use this steel in their very affordable Classic line. They offer a $150 8" chef's knife. http://www.crateandbarrel.com/wusthof-c ... knives/~th
Quite the price difference.
Thu Jul 26, 2012 5:41 am
Wusthof's Classic Black refers to the handle, not the steel AFAIK.
Thu Jul 26, 2012 6:18 am
Well, then that shop is playing with the words. Lying as a matter a fact. As they actually used the words "...black steel..." to label the Wusthof Classic line.
Q: Blue#2 vs ZDP-189. Which kind of steel has better edge retention and can achieve a sharper edge? The ZDP-189 steel is hardened to a higher HRC #/range usually.
Love to hear from owners of knives using both types of steels. Your experiences. Which knives did you have to sharpen more? Etc.
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