You are correct, Murray uses Hitachi Shirogami (White Steel) and YSS Aogami Super (Blue Super), which is something different than what a lot of other knife makers use. I've been researching other cutlery companies (mainly kitchen knives) and while White Steel is abundantly used, I haven't found very many companies using Blue Super (not even high priced companies like Korin, Suisan, Masamoto, Kikuichi, etc). In fact, quite of few of them will use just Hitachi Yellow steel just listed as "carbon steel" or even the lower grade, SK-5.
White steel carbon content : 1.3%
Blue Super carbon content : 1.4% - 1.5%
zx14maniac - I'm still waiting for the custom to come, but I suppose it shouldn't be much longer. As far as sharpness, everyone always says that their knife is "incredibly sharp", but this knife... I could take a single hair, hold it from one end, touch the knife to the hair and you could actually feel the contact the knife had with the hair as if there was tension on it. Then it just whittled it.
The great thing about carbon steel is that it's incredibly easy to sharpen yourself. Even with a high HRc, about ten minutes on the stones and it's good to go. I have yet to bring it to the level that Murray gave me my wharnie to (the one in the photo) but I'm sure it can hold its own with the other forum users.
