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Old 09-04-2006, 08:18 PM   #1
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Utility Knife - Japanese - Carbon Steel?

I want a 5 inch japanese carbon steel knife. a knife i can develop a patina with and looks rustic, dangerous. extremely razor sharp. extreme quality

high hardness carbon steel

i want to buy a sack of like 100 onions and other old vegetables and just slice and slice... dice and dice... will this help me develop an early patina?

how bad to carbon knives eub off on food. does a carbon hold its edge well

main reason i want this knife is to trim small pieces of meat, shrooms, veggies, chile peppers,Slicing.etc please reccomend me some knives with some pics and reviews. couple hundred bucks for the knife is fine. Please dont try to convince me buy stainless ive made my mind.

What is this style of knife called in Japan.

Please post some links but prefer your personal experience and pics

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Old 09-04-2006, 08:44 PM   #2
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As I said in another thread, I think Hattori makes some of the best production (i.e., not custom) knives in the world, and their kitchen knives are superb.

Hattori use Damascus steel for their kitchen knives, which is made of multiple layers of different types of carbon steel that are forged until they bond at the molecular level. This gives added strength and flexibility, and it looks awesome. Hattori makes three different shapes of kitchen knives in varying sizes, as well as lots of other types of knives.

Check this site for good selection and prices:

http://www.youwantit2.com/HATTORI.html
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Old 09-04-2006, 08:54 PM   #3
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BTW, the distinction between stainless and carbon is very vague anymore. All steel contains carbon, or it would be just iron, and most includes many other metals. Whereas stainless once contained mostly nickel and chrome, modern steels include molybdenum, vanadium, cobalt, and other metals, and there are many varieties,including several high-carbon stainless steels. In other words, there's no longer a need to choose between stainless and carbon -- that's really an old-fashioned distinction that no longer applies.

The Hattori knives I recommended are made of VG-10, a newly developed high-carbon steel with molybdenum, vanadium, and cobalt to increase strength. It has a Rockwell hardness of 60 to 61, which is about as hard as it gets without becoming brittle.
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Old 09-04-2006, 09:00 PM   #4
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If you want to see what a really accomplished artisan can do with Damascus steel, check this site:

http://www.caswellstudios.com/SwordP...Daggers/1.html

Joe Caswell makes his own steel, and his knives belong in museums. This one happens to be in my collection.
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Old 09-04-2006, 09:14 PM   #5
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Just out of curiosity, and having nothing to do with trying to talk you out of anything...Why do you want carbon steel so badly?
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Old 09-04-2006, 09:41 PM   #6
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i want the knife to develop character through a patina.
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Old 09-04-2006, 09:44 PM   #7
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are hattori handmade?
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Old 09-04-2006, 09:48 PM   #8
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Quote:
Originally Posted by Mylegsbig
i want the knife to develop character through a patina.
I can respect that.
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Old 09-04-2006, 09:59 PM   #9
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GB does german make good carbon steel knives?

i need a 4" knife, cabon steel, or not, MAYBE, that is SUPER ELITE. im talking a VERU FINE KNIE. I'm going to be chopping hundreds, thousands, of habaneros. help me out!
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Old 09-04-2006, 10:17 PM   #10
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I am actually not the right person to answer that leg. My knowledge on carbon steel knives is very very limited. I do know that German steel can be very good steel, but I am sure you already knew that.
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