Thu Jul 19, 2012 8:24 am
The knife is available in two flavors of Hitachi steels: G3 stainless or Shiroko carbon. Shiroko knives can be pretty hard to find; but if you go through aframestokyo.com or the manufacturer and are willing to wait, it can be done. This review is largely based on experience with the Inox (G3).
The "Inox" versions are made with Hitachi G3 and are, in my opinion, the best G3 knives available at any price. So good in fact, they're the equal of any stainless knife -- including metallurgical powders. Maybe not in the sort of edge holding that's associated with ridiculously high hardness, but better edge taking. Besides, extreme hardness is usally more obstacle than advantage.
Both alloys take edges extremely easily. Shiroko probably gets a little shaper and probably does it more easily; but the difference is slighter than you might think. Whatever Tadatsuna does (or has done) in terms of hardening, hits the sweet spot for G3 like no other manufacturer. The Tadatsuna G3 is remarkably better than Hiromoto's G3, for instance, and Hiromoto is no slouch!
Tadatsuna's Shiroko is also Shiroko at its best.
Both alloys have extremely good edge holding properties. Those are amplified by the geometry. No matter how dull the knife gets, it refuses to "wedge."
As is fairly typical for these alloys the G3 knives are hardened to around 60 RCH, and the Shiroko to around 63 RCH.
Thu Jul 19, 2012 9:08 am
Sun Jul 22, 2012 3:11 pm
Mon Jul 23, 2012 1:24 pm
Mon Aug 20, 2012 9:49 pm