1. HARDNESS – this is one of the top important differences when comparing the Japanese blades to the Western cousins is their high carbon content, with the high quality of its steel used and that resulted with the very hard steel.
So, why this becomes important? The harder steel may be sharpened to the more acute angle, that makes slicing even more effective – normally around 15-20° for the Japanese blades, and about 20-30° for the Western ones. The hard steel will hold a sharper edge longer, and these won’t need sharpening or honing as often. And, the crossed section of this blade may be made thinner that decreases the weight and improves the agility.
The business standard for measuring the hardness is Rockwell Scale. The more advance the number is, the harder its’ steel will be. The increase of a degree on its scale represented about a 10 percent increase in its hardness. Normally, the knife of the chef’s of European origin may range in between 52 to 56 HRC, or the Rockwell Hardness from the C scale. The number has been determined based on the scales starting from A over G, and with B and also C being the most usually used. This dimension may be as elevated as 58 for this Euro version, relying on the making and the quality. To compare it, the Japanese blades seldom measure less than the 60 HRC, usually as high as the 64 – the dramatic difference.
2. CLADDING – lots of knives of the traditional Japanese design will have the exceptionally hard core from the high-carbon steel which is then being sheathed with the over-layers of a solo or more steels.
These exterior layers can normally be of the more ductile material which protects the inner central, and the mixture results in the final product that mixes an extremely sharp border with easy sharpening.
3. LAMINATED – it is the forging procedure where those hard carbon steels had been enveloped with 2-sheets of stainless steel that has been forged together below extreme pressure and the high heat.
The Yoshihiro Super Blue Steels Clad Gyuto had been the center of the super hard carbon steels covered with 2 layers of the softer stainless material. Just like cladding, the lamination of the stainless steel exterior reinforced the great hard core. It adds the assets of the stain resistance that decreases the maintenance. The outcome is really a very sharp cutting border that can hold its edge even longer, and is even easier to sharpen again.
4. COMPOSITES – it is constructed of two unlike steel alloys that are then joined through brazing. The brazing is a 4 step procedure that permanently bonded the tool steels with the carbide like the tungsten, and the brazing agent such as copper. This permits the manufacturer to utilize the premium grade, the high-carbon steels for the central for that superb cutting edge, with no expense of utilizing it for the whole blade. It results in the decorative unique wavy line of the copper behind the border that has been revealed during the grinding process.
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