Heat treat of San mai

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Larrin said:
There are lots of advantages to san mai that aren't necessarily because/if it is "mechanically superior." Easier to straighten, easier to finish, corrosion resistance if using the right steels, etc.
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Ok?
 
One place san-mai has an advantage is in quenching and the resulting strength. You can quench a blade with a core of Hitachi white steel ( or W2) and not worry as much about it breaking in the quench. Parks #50, and even brine, will work on san-mai blades that you would never want to try in a mono-steel blade.
You can also temper to a higher hardness, as the blade will not snap in half as easily in use.
 
samuraistuart said:
....and there is less of the more expensive high carbon steel in the blade compared to a mono steel blade, which I think is the main reason san mai was invented all those years ago in the first place. I'm not so sure it was about toughness, but rather about economics. It's also much easier to thin if needed when sharpening.
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Depending on the area it may have been both considerations. Cost was definitely a major consideration. In Europe during various eras, it was probably the primary (speaking of laminations in general, not san mai in specific). In Japanese smithing, as I understand, their high carbon steels tended to be VERY high in carbon, making them unsuitable based on available techniques for the construction of larger more shock resistant tools. Said steel was also very expensive as well, so I am sure both were concerns.
 
This thread has been derailed from the topic of how to heat treat San Mai... closed
 
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