Need opinions on how these blades compare

[oakes43]

Hi Guys, I've decided to try my first Japanese kitchen knife and I've found two Gyuto's that I like the look of with the following blade specs (from the web):

1. (Takeo Murata) Hand made blade by forging high quality iron (Jigane) with Aogami #1 Super Blue Carbon Steel from Yasuki Steel Works (Hagane) core, Kurouchi finish. HRC 64

2. (Yoshikane) San mai blade forged from SKD stainless steel surrounded by soft SUS-405 stainless steel, Hrc 64

Both look very different, with the Takeo Murata having the blackened Kurouchi finish, and the Yoshikane a polished hand hammered finish, but it's the performance characteristics I'm more interested in. Anyone care to make some comparisons re durability, edge holding, ease of sharpening, stain resistance etc?

I really like the look of both of these knives but I've never used these steels..cheers!

 

[singularity35]

I dunno about SKD Stainless but I really like super blue from what I have experienced on the Super Blue Caly. Takes a really fine polished edge quite easily while remaining an aggressive cutter at high polish.

 

[BluntCut MetalWorks]

1. Carbon knife clad with cast-iron (KU(rouchi) kept the burnt layer - save time & $ for maker) - fine grain structure, easy sharpen, core & KU are very reactive - so making sure not to scratch off the KU black layer (burnt + laquer). Patina (or rust if neglect) easily. Acid has a minor dulling affect on edge. Wipe dry care between task and before storage - well, mine (diff brand) is heavily patina (even simi-rust orange spots) but it's my laser (22deg inclusive). edited: my blade hrc around 61-62. I wonder if AS can take 64 without major chippy.

2. SKD = D2(almost stainless) steel clad with stainless. Not as fine grain structure as 1., some big chunky carbides, hard to sharpen but seem to keep keen edge for a long time. Mine edge covers in stain+patina and used+neglect by everyone in home kitchen - bring'em on! I sharpened mine to 20/30inclusive (primary / 0.25mm cutting bevel). After ~1 month of usage without touchup (not even strop), has lots of microchips but still cut great, albeit can't push cut cross grain newspaper.

Recommend buy the Yoshi (210 or 240mm) - if from EE, use the free sharpen from Daniel along with the purchase. Hard to beat a D2/SKD super refine edge.

Practice your sharpening skills on less expensive D2 knife.

 

[oakes43]

Excellent, very good info. Didn't realise it was so reactive and I can get a bit lazy in the care department so perhaps the Yoshi is best.