blue steel vs white steel??

Super Blue is some good stuff, from what I hear. Never have worked with it before. Does anyone know how hard Spyderco is running the Super Blue? It should be around 63-64 in a kitchen knife. A pocket knife I would bring down to 61 or so. It is full of carbides, but they are small carbides and should not greatly affect edge stability.
 
Only thing I can contribute here is that my BK-11 san mai is supposedly Hitachi White2 between 420 and I love the knife. Not sure if the blade thickness is different than the standard BK-11.

The san mai is fairly easy to sharpen, takes a very sharp edge and holds it well, seems to have its own 'feel' in use....not a 'stiff' blade at all. It's proven tough too via some pretty good abuse. It outperforms my BK-14, a similar blade in 1095, noticeably.

I never learned the hardness of the blade.
 
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