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 Post subject: 1K6 Steel
PostPosted: Tue Jun 04, 2013 3:45 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7334
Location: Madison Wisconsin
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.



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 Post subject: Re: 1K6 Steel
PostPosted: Tue Jun 04, 2013 6:41 pm 

Joined: Sun Aug 26, 2012 5:24 am
Posts: 263
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.


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 Post subject: Re: 1K6 Steel
PostPosted: Wed Jun 05, 2013 10:55 pm 

Joined: Wed May 16, 2012 1:49 am
Posts: 270
Location: Amstelveen, The Netherlands
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.


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