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 Post subject: Why no traditional knives made with aogami super?
PostPosted: Sat Jul 27, 2013 1:11 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7206
Location: Madison Wisconsin
So, I asked my steel mill contact this question and if he knew anyone that made them currently. Here is his response.


Dear Mark,

You asked me of Yanagiba, Deba and Usuba, each in traditional type and made from
Aogami Super. This means each has a kataha (single edge) and does not have a
ryoba ( double edge ). Is this right ?

In case of Kataha, usually 2-layered clad is used instead of 3-layers for ryouba
( double edge ).
One of the features of this 2-layered clad ( maybe called a demerit ? ) is the
quenching distortion like curving and twisting is bigger than it of 3-layers.
This trend appears especially bigger for the Aogami-Super clad, and the controlling
when quenching and the straightening afterwards get very tough and difficult.

Moritaka-san, Takeda-san. They are positively challenging to handle this tough-
controlled material of Aogami-Super, but even they have no kataha Yanagibas, no
kataha debas yet. They have ryoba only. The control may be too tough in case
of 2-layers, I suppose.

Out of my ( our ) limited knowledge, to my regret, I do not remember who is making
or who can make those kataha kitchen knives with Aogami-Super.

Yanagiba may be especially difficult to make straightening correctly after heat-
treating, but maybe there is any possibility to make, I think.

Deba is occasionally used like a hammer when cutting fish borns for instance.
In this case, the edge might be easily chipped off in case of Augami-Super which is
so hard yet not so tough, fairly brittle. I do not think Aogami-Super is good for Deba.

Usuba is very thin, beside 2-layered clad is required for kataha. This may cause
chipping very easily when roughly used. The original and main purpose of this knife is
cutting, peeling vegetables and to make hand-work.
In this case, chipping may not happen so occasionally. Maybe somebody can make this.

What I can comment at this moment is above only. And if you can afford to give me
time, I will see more about the possibility.

With kind regards.

O



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Mark Richmond
Chefknivestogo

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 Post subject: Re: Why no traditional knives made with aogami super?
PostPosted: Sat Jul 27, 2013 5:36 pm 
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Joined: Thu Apr 26, 2012 5:13 pm
Posts: 2655
Location: CT
In my years of looking, I've only seen these that I can remember!

http://stores.ebay.com/Japanese-tools-m ... 34.c0.m322
http://www.metalmaster-ww.com/product/111


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 Post subject: Re: Why no traditional knives made with aogami super?
PostPosted: Sun Jul 28, 2013 4:44 am 

Joined: Fri Dec 21, 2012 11:34 pm
Posts: 155
Do you own one? Thats a decent price.



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"never pass up a bathroom, never waste a hard-on, and never trust a fart. "
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 Post subject: Re: Why no traditional knives made with aogami super?
PostPosted: Sun Jul 28, 2013 8:20 am 
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Joined: Thu Apr 26, 2012 5:13 pm
Posts: 2655
Location: CT
No, been eyeing them for a while though!


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