hitachi white steel

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I hope you'll get it in either a fairly bulky round stock size, or flat stock at least 2" wide and at least .187 thick. That way big kitchen knives can be made with it. If you get a range of sizes, it would be cool if you get some wide but thin stock, like .100-.125" thick for gyutos, etc.

Here's some paper steels info, Brian. Super clean alloy, I'd love to try hamons with it.

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http://www.prometheanknives.com/shop-techniques-3/info-about-hitachi-cutlery-steels-blue-white
 
i think it is bars if they sell flat stock ill have to ask i think the only way to work this steel is forging that way you can unlesh the steels full potential
 
mike nelson said:
i think the only way to work this steel is forging that way you can unlesh the steels full potential
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No offense intended, but I don't buy that- as a forger I can say that forging doesn't improve steel beyond what you get from the mill, and can do more harm than good. I realize that some would tend to disagree in turn with this statement.

This steel appeals to me because it's very uncommon for use by US makers, and is trendy in kitchen cutlery- also because it's super clean and fine grained, and likely to produce NICE hamon(s?). Should take a VERY fine, sharp edge not prone to chipping. Should be easy to sharpen for a steel of its carbon content at a high hardness.

It's more than fine with me if it only comes in thick bars. Integral kitchen knives!
 
i think that knives made out of this for all of the pro maker will sell very fast one thing that me and murray were talking about was the fact that this steel is so hard that is difficult to sharpen so when he uses it he laminates it to stainless steel he said you could just make it solid white steel but he feel that the stainless lamination makes for easier sharpening while still having the hardness of the white
 
mike nelson said:
i think that knives made out of this for all of the pro maker will sell very fast one thing that me and murray were talking about was the fact that this steel is so hard that is difficult to sharpen so when he uses it he laminates it to stainless steel he said you could just make it solid white steel but he feel that the stainless lamination makes for easier sharpening while still having the hardness of the white
Click to expand...

Better work on my forge welding then.
 
mike nelson said:
i think that knives made out of this for all of the pro maker will sell very fast one thing that me and murray were talking about was the fact that this steel is so hard that is difficult to sharpen so when he uses it he laminates it to stainless steel he said you could just make it solid white steel but he feel that the stainless lamination makes for easier sharpening while still having the hardness of the white
Click to expand...

Maybe Murray was was saying that because White Steel #1 is so hard it is difficult to grind secondary edge of a honyaki (solid steel) knife and this is why he prefers to uses a laminate. The stainless laminate doesn't make it easier to sharpen since you're primary edge is the high carbon steel core.
 
but if its laminated then their is less of the white steel to struggle with if that makes sense i know if we order it then im going to make some solid white and some laminated and do some comparison testing on them
 
You'll make it. Have you tried other forums? Shoptalk at Kitchen Knife Forums may yield some results.

Even with the instantaneous nature of the internet, I think it will take maybe a few weeks for a critical mass of makers to notice your posts and respond.

Also, I'm curious whether we are talking about White #1, #2, or #3 steel. And, will Hitachi ship a mixed order as long as the total meets minimum requirement? Perhaps you could round out your order with Blue and super Blue.

Have you heard from Randy Haas? (HHH Knives.) IIRC he was interested in paper steels.
 
im going to work on other forums today im still trying to get in touch with hitachi its a b***h trying to get a hold of them in their business hours in japan im going to try to get a mixed order and mixed sizes i dont see why they would not do that i am talking about white #2
 
I would buy 100 pounds if it was in suitable bar stock.
I would like 2"X.185", 1.5"X.125", and 1.5"X.25".
#2 white and #2 blue would be good for kitchen blades.
The super high carbon in #1 white and blue makes it good for san-mai, or two layer billets .100" to .125" X 1.5" would be suitable for this type use.
 
I have some and it is great stuff . I just can't seem to keep it from rusting . I also have there blue steel , Both are amazing !Very fine grain and great edge retention !
 
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