Hitachi #2 Blue

Stacy E. Apelt - Bladesmith

Stacy E. Apelt - Bladesmith

ilmarinen - MODERATOR
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Knifemaker / Craftsman / Service Provider
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I just received an exciting email from Aldo. Seems he has scored a ton of Hitachi #2 Blue....literally a ton!

I don't have the details on specs yet, but it was in .140" thickness and long wide sheets....which is great. I see a large batch of fish slicers in my future.

I am sure Aldo will be getting them ready for sale and posting info as soon as he can.
 
Peter's will indeed heat treat it. They've done it for me. Aldo called to tell me about the Blue 2 coming in....and it isn't going to be cheap, that is for sure! And I just bought a load of 1.2519, what I have labeled "Germany's Blue steel".
 
Yes, Peter's does these steels well.

Cheap is relative. I figure, based on a short conversation with approximate pricing, that I can cut my Japanese blades for $10-15 each in steel cost. That isn't bad for Yanagi-ba/sujahiki/gyuto that will fetch $200-300 and smaller blades/petty's getting $100-150.
 
Stacy, what is your experience with hamon potential in the blue steel?
 
Blue Steel #2 (Aogami No.2 or Aoko No.2)

Blue Steel #2 has same Carbon Content as White Steel #2, with additional element Harmonium and Tungsten. With these additional ingredients, Blue Steel #2 blade can have better edge retention and durability.

　

























Tracy , I wish you hadn't given away our secret .Now everyone will know about Harmonium and want it !!
 
The Blue steel has a small amount of Mn and Cr, plus about 1% W. It is deeper hardening, and does not get a hamon like White steel.

You austenitize the blue about 10-15° higher than the white to get the alloys in solution. This also lowers the hamon potential.

It is like W1/W2 .......but slightly different. :)


There is no magic in Hitachi steels, but they are consistent, and very refined. The edge potential is quite keen. This allows very fine edge slicers, like filet and kitchen blades, to be made with Rc60-62 edges. If you have a good and reliable supply of W2 you have perfected the HT for, then that is what you should stick with. If you always wanted to try the Hitachi steels, Aogami #2 is a good starter choice.
 
I like my W2. It was more a curiosity question. My W2, 52100, and 15n20 perform exceptionally well with my current heat treatments. I am doing some trials with hitachi white as I bought some a few months ago. I am figuring out my optimum austentizing temp, for the customers who specifically request it. I'm not ready to sell any of them yet, still experimenting. :thumbup:
 
Man, I wish that I had *any* idea of how to grind a head/round knife. I bet this stuff would be killer. Fine grained? High hardness? No forging to size?

Rats.
 
This is deeper hardening compared to White, but what about W2 or 52100 that we're more commonly acquainted with? Do you still have to go with a fast quench or does a moderate speed oil do the trick?
 
Because the Mn is still pretty low, you need a fast oil quenchant. A moderate soak time will take care of getting things into solution.
 
That's not a bad price, compared to ordering from Germany :thumbup:.
 
Color me excited. I just had my first official sponsor (pre-paying customer) for some kitchen blades. He actually said 'it would be hella cool if you could get Hitachi blue stateside...' He's a professional chef so he's aware of such things... lol.

Anxious to hear exact details. Keep us posted Stacy.

-Eric
 
LucyCustomKnives said:
Color me excited. I just had my first official sponsor (pre-paying customer) for some kitchen blades. He actually said 'it would be hella cool if you could get Hitachi blue stateside...' He's a professional chef so he's aware of such things... lol.

Anxious to hear exact details. Keep us posted Stacy.

-Eric
Click to expand...

See two posts above. Its available now. 6"x39"x0.140" for $180.00. I might get a sheet just to have it on hand. Not sure yet.
 
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