Hitachi Steel On-line Petition for Aldo

I am not picky about having "Hitachi" labeled steels, either. The 115W8 (1.2442), or even 1.2519, that Jim mentioned is just such an awesome steel, with no real equivalent available here. It would be so nice to have that steel, or 1.2513 (Super Blue equiv).

I would be extremely interested in buying more Blue 2/115W8, and a White steel equivalent (hamon potential).
 
I would buy more white than blue. I would buy as much white as I buy W2 right now. I would like it in 1/4", as well as 1/8", 3/32", and 1/16". My last order of W2 was $600.00, whatever that wotks out to in pounds. Aldo needs to remove the restriction on non US orders too. I had to buy elsewhere the last two purchases.
 
As long as it was available in thicknesses under 1/4" (for stock removal), I would buy some of both.
 
I would order the Blue#2 from him again- keep checking monthly to see if it pops up again!
Would also give the white a try.
 
I waited too long on the first batch of blue #2, I would certainly like a second chance. 0.140" was a good versatile thickness.
 
jdm61 said:
Interesting question. Do we want Blue #2 because of its composition or, in part, because it has the Hitachi name attached to it? I ask because if Aldo is already going to be talkng to his German supplier about "white steel equivalent" why not also give Achim Wirtz a call and see if you could get a batch of 115W8 aka 1.2442? I call that stuff "Blue #1.5 " as it has the carbon content of Blue #2 but the tungsten content closer to Blue # 1.
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A little of bit of both. It is a nice steel, takes a good edge and is nice to work. But it's also a universal name in especially high end kitchen knives and I know of no steel that sells faster than Hitachi blue 2. On that note,

I would certainly buy some Hitachi. I love it.
 
We are down to the last pound or two of Blue #2..Saving it for hard times..Would be in for some fo both.
 
Stacy or Mete said in an older thread that you can upcharge significantly for Hitachi steel with some customers. i would hope so because the Dictum prices for Blue #2 are darn close to what we would pay over here for CPM 3V and such. Even after you back out the VAT, the White #2 and Blue #2 are twice as pricey as Aldo's W2 or more. I don't remember exaclty what Aldo charged for that .140 Blue #2, but I remember that it was pricey. I am thinking that the German White substitute might come in for considerably less than the Hitachi or Takefu stuff.
Greenberg Woods said:
A little of bit of both. It is a nice steel, takes a good edge and is nice to work. But it's also a universal name in especially high end kitchen knives and I know of no steel that sells faster than Hitachi blue 2. On that note,

I would certainly buy some Hitachi. I love it.
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i believe i got the last sheet of hitachi blue #2 and it was about a little under a 1.00$ per sq. inch. The AEBL and W2 1/8" thick is 0.46$ / sq. inch and the e .0937 thick 52100 stainless clad that is a hair over 2$ per sq. in.
the CTS XHP is about 1.70$ per sq. in.
 
timos - "i believe i got the last sheet of hitachi blue #2 and it was about a little under a 1.00$ per sq. inch. "



Yes, IIRC a 36X7" sheet of Blue #2 was about $220.

As far as being expensive, many times the handle can cost more than the blade steel. Even with White and Blue steel, few knives have more than $20 in the steel. The knife will sell for as much as $50 above the regular price just because of the steel name. So, $20 steel, $30 handle, $20 misc and belts = $70 materials. A basic kitchen knife of this size would sell for $175-$250 ( vs $125-200).
 
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Can someone explain the benefits or strong characteristics this steel has please? Is it comparable to any domestically available steel? I'm interested in using some but would like to learn more about both of them.
 
I'm in for some Blue #2, I'm down to my last piece and love this stuff. Yes to More Blue!
 
Honestly, I think the best thing would be for Aldo to have his own version of them produced. As Far as I can tell, the white steel is just a very very clean and simple steel with about 1.2-1.4% carbon. While it may not have the same name power as BLue or white steels, I feel like it will end up being cheaper and easier to not have to pay the brand name version when a german or swedish mill can produce the "store brand" as it were.

A few years ago I called Aldo about it, he mentioned he was thinking of having his own german version made and calling it "Blue Baron" though i countered with the suggestion of "Aldo Bluno"
 
JG Custom Metal Works said:
Can someone explain the benefits or strong characteristics this steel has please? Is it comparable to any domestically available steel? I'm interested in using some but would like to learn more about both of them.
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The steel is very clean, so there is little impurity and HT is very consistent. It also has a very high carbon content and can be hardened VERY high. It takes a very fine edge, white slightly finer but blue is more stable edge. It welds up very nicely for San mai, and white takes one of the best hamons of any steel.

The real thing is that it has name recognition. If you know anything about high end kitchen knives, you know hitachi steels. Most kitchen knife users consider them to be all end all of steel
 
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