410SS / 26C3 Core San Mai from AKS ?

Larrin, I had to go really thin on this blade to expose the amount of core I chose to expose.
Nothing wrong with a really thin blade of course, especially for a small skinner or a kitchen knife.
I’d like to be able to see the core at least halfway up the blade on a bigger blade.

why do you want this? For the visual affect?

there’s disadvantages to having the Hardened core exposed so much

Harder material unsupported by the cladding and harder to thin for the customer on stones as they sharpen.
 
why do you want this? For the visual affect?
Yes, exactly.
I should specify, I would like the core to be at 1/4 or 1/3 of the knife but any activity like carbon migration as well as the jaggedness of the jacket to be higher.

Here are couple examples of what I mean in case I’m confusing in the description.
I think one of these is Salem Straub’s and I believe the other one is Josh Fisher.
D3E76A2B-D59A-4EA5-952A-B1AF8095C0F0.jpeg 7F2A3252-A300-4305-8018-2192CC8A10D5.jpeg
 
Interesting. This is more like what I want in a San Mai knife. I like the feathering of the carbon steel into the cladding, but well localized to just above the edge.

N7z4YgX.jpg

(Image is not mine, I took it from https://imgur.com/gallery/Xr3BQ)
 
I like that as well, I like to see a lot of activity on a blade, whether it’s a hamon or San mai. Sometimes I’ll get a very high hamon or a low hamon. I prefer it to be in the middle or 1/3rd from the edge.
Just my personal preference.
 
I prefer very little of the core exposed, as in the photo 2 posts above ^. Especially when the core is carbon steel and the jacket is stainless.
 
I'd love to purchase some 52100 san mai to play around with. (I keep checking AlphaKnifeSupply but I haven't found it in stock yet.) Personally, I'd prefer it to have a very thin core as I'd be making kitchen knives via stock removal. I'd probably choose something like a 0.020-0.030" core in a 0.090" total stock thickness if I had the choice.
Dion Damascus does have some.
 
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