hitachi white #2

jdm61 said:
Haven't heard anything, but I thought that he was talking about a Blue substitute, maybe like a modified version of 115W8/1.2442?
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Exactly. I spoke with him a year or two ago and mentioned he wanted to make one pretty much identical in composition to super blue and name it Baron Blue "for the record I suggested Aldo Bluno"
 
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Funny stuff.
Greenberg Woods said:
Exactly. I spoke with him a year or two ago and mentioned he wanted to make one pretty much identical in composition to super blue and name it Baron Blue "foot the record I suggested Aldo Bluno?
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And some claim that they get their 55Rc from a super secret proprietary heat treatment process. :D I primarily use 1084, W2 and CruForgeV and I haven't knowingly allowed a knife to leave my shop at any softer than 60Rc for years.
Stacy E. Apelt - Bladesmith said:
Nothing wrong with Rc62, but remember that a Rc 58 blade is just as sharp as a Rc 62 blade. It has nothing to do with cutting ability. It only affects the length of time the edge lasts against abrasion, and how well the edge resists damage from chipping and micro-chipping. The Rc 58 edge will need re-sharpening sooner, but will last longer without chipping. The Rc 62 edge will go for longer between sharpenings, but may degrade due to micro-chipping much quicker. The use of the blade will determine which is the best hardness choice.

In my experience blades that get general use need to fall in the Rc58-61 range to have reliable edge life. I only use the Rc62-64 range in dedicated fine slicers. This is the place where the Hitachi white #1 yanagi-ba will earn its high price tag.

Also, remember that Rc58-60 is HARD. Knife blades were Rc 52-55 until fairly recent times. Many of the cheaper knives today still are.
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