Wed Apr 24, 2013 5:45 pm
Wed Apr 24, 2013 5:59 pm
Wed Apr 24, 2013 6:06 pm
Wed Apr 24, 2013 7:13 pm
Knife Fanatic wrote:Well, depends on what grade of SKD we're talking about here, but for the sake of guessing I'm going to say SKD-11.
It's the same composition as D-2 steel (and I'm still waiting for a san-mai of this with an R2 cladding....), which I actually find the steel to do great on kitchen knives. The characteristics are very close to a stiff carbon steel, and while it does not have huge carbides like most chromed alloys, they aren't the finest either. I don't know if it's considered full stainless, but it does have decent corrosion resistance. The high amount of carbon makes the most of the little bit of vanadium, and added nickel gives it better toughness than most stainless steel.
All in all, I like the steel very much, although it wouldn't be my choice for a knife that I wanted to take above 8,000 grit, it should do great for most people. 1.4 to 1.6% carbon is a LOT of carbon.
Now, everything else aside, the san-mai part has nothing to do with the core of SKD, although some will agree that san-mai construction changes the feel of the knife. I'll stop here and let someone else chime in or ask another question.
Wed Apr 24, 2013 8:11 pm
Thu Apr 25, 2013 6:21 am
Thu Apr 25, 2013 7:59 am
MadRookie wrote: "Will the quest for the ultimate, perfect knife ever stop.?!"