I see these traditional japanese kiridashis that are made with dual lamination steel. One hard steel and another softer steel. What difference does this make for the knife for the usual things like sharpness and durability?
Compared to white steel or blue steel is dual lamination comparable in quality, how about sword steel or even damascus?
Compared to white steel or blue steel is dual lamination comparable in quality, how about sword steel or even damascus?