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 Post subject: Tojiro Blade Hardness
PostPosted: Wed Jan 15, 2014 1:01 am 

Joined: Wed Jul 17, 2013 5:52 pm
Posts: 11
Does anyone know what the hardness range is for the Tojiro blades with the as-forged finish? I have the 120 mm petty in White Steel #2.


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 Post subject: Re: Tojiro Blade Hardness
PostPosted: Wed Jan 15, 2014 3:13 am 

Joined: Tue May 29, 2012 12:29 am
Posts: 782
I would say 63-64.


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 Post subject: Re: Tojiro Blade Hardness
PostPosted: Wed Jan 15, 2014 3:49 am 

Joined: Wed Jul 17, 2013 5:52 pm
Posts: 11
Interesting. For some reason, I thought if it were that high, using my 204 would chip it. Not sure why I thought that, since I sharpened my HSS puukko (sp?) on it too, but I resharpened the Tojiro on the 15 degree per side slots up to fine with no trouble. I didn't use the corners though. FWIW, it had a 12 degree back bevel off a 1k water stone. A coarser finish would have led to chipping maybe? In any case, it works great this way.


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 Post subject: Re: Tojiro Blade Hardness
PostPosted: Wed Jan 15, 2014 4:27 am 

Joined: Tue May 29, 2012 12:29 am
Posts: 782
White steel has good toughness and edge stability, its the reason it is often used in single bevel traditional blades.

My 240 gyuto is sharpened to about 30 inclusive and is .005 behind that bevel. In use the edge holds up well and has even broke down a few chickens with minimal rolling/blunting.


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 Post subject: Re: Tojiro Blade Hardness
PostPosted: Wed Jan 15, 2014 7:59 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
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Location: Madison Wisconsin
I think it's lower than that but let me ask them. It may take a few days. I seem to remember about 60 on the ITK shirogami stuff. Let me check...



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 Post subject: Re: Tojiro Blade Hardness
PostPosted: Thu Jan 16, 2014 1:48 am 
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Joined: Thu Apr 19, 2012 7:18 pm
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Location: Madison Wisconsin
My rep from Tojiro said 60-62.



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 Post subject: Re: Tojiro Blade Hardness
PostPosted: Thu Jan 16, 2014 2:38 am 
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Joined: Thu Nov 22, 2012 4:17 am
Posts: 3398
Sounds more like it!



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 Post subject: Re: Tojiro Blade Hardness
PostPosted: Fri Jan 17, 2014 3:40 am 

Joined: Wed Jul 17, 2013 5:52 pm
Posts: 11
Still, not a huge difference. I've lowered the edge angle a bit, and was thinking of going lower, but wondered what the hardness was. The new edge floats through potatoes and still has enough tooth to bite meat on the first slice.


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