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- Dec 21, 2006
- Messages
- 3,158
Does anyone here know the exact carbon content of Assab K120C powder steel? Hanwei and Bugei use it in some of their samurai swords, I happen to have the Tiger Elite. Beautiful blade...I mean to tell you! But I've always been curious as to the exact composition of that stuff, especially the carbon content. There is speculation of .6%-.8%, also seen 1.0%. It would be nice to know exactly that that stuff is.
The Shinto I have is T10, which is basically W1 with a 1.1% carbon content. I'm thinking the K120C does have carbon in that range as well.
Doing some research into this, I came across Assab PM 60 Superclean, which is also Hitachi HAP 72. Wanna talk alloy steel?!? C: 2.10 Cr: 4.0 Mo: 8.20 W: 9.50 V: 5.00 Co: 9.50
From Zknives.....
HAP72(Hitachi) - Extremely high alloy, high speed tool steel. Capable of very high red hot hardness, up to 68-70HRC. Highly wear resistant steel. Rather difficult to sharpen, especially at 68HRC and above, but holds the edge really well. As with the other high carbide alloys, not recommended to used edges below 15 degree per side, or 30 inclusive. Lower than that can't support all the carbides and edge holding ability decreases. Japanese company KIYA produces kitchen knives using Hitachi HAP72 steel, which is Hitachi's version of the alloy, with 68-69HRC blades.
WOW!!!! But about that K120C composition.....
The Shinto I have is T10, which is basically W1 with a 1.1% carbon content. I'm thinking the K120C does have carbon in that range as well.
Doing some research into this, I came across Assab PM 60 Superclean, which is also Hitachi HAP 72. Wanna talk alloy steel?!? C: 2.10 Cr: 4.0 Mo: 8.20 W: 9.50 V: 5.00 Co: 9.50
From Zknives.....
HAP72(Hitachi) - Extremely high alloy, high speed tool steel. Capable of very high red hot hardness, up to 68-70HRC. Highly wear resistant steel. Rather difficult to sharpen, especially at 68HRC and above, but holds the edge really well. As with the other high carbide alloys, not recommended to used edges below 15 degree per side, or 30 inclusive. Lower than that can't support all the carbides and edge holding ability decreases. Japanese company KIYA produces kitchen knives using Hitachi HAP72 steel, which is Hitachi's version of the alloy, with 68-69HRC blades.
WOW!!!! But about that K120C composition.....
