s7,l6,9260

[manassas dragon]

gents, I have seen these steels mentioned as being used in katanas. can anyone enlighten me as
to the usefulness of these steels?

thanx

 

[Willie71]

I am relatively new to metalurgy, but I am familiar with two of these steels first hand. S7 is the one I have not used. L6 has higher carbon than the 9260, and will hold an edge better. 9260 is commonly used in high performance springs, such as motocross bikes and offroad trucks. 9260 is used in katanas because it is incredibly flexible, but only has moderate edge holding due to the lower carbon level (approx 0.5- 0.6%) 9260 uses high levels of silicon to gain flexibility. L6 uses a combination on carbon (0.7+% approx, chromium, 1% approx, and nickel 1.2% approx. ) to get a wear resistant and tough steel. I would not think S7 is a good blade steel for a knife as it doesn't harden to knife levels, but may be useful for a katana.

I have no experience with katanas, but I have made some tough knives out of 9260 and L6.

 

[Stacy E. Apelt - Bladesmith]

I find it somewhat amusing how people continually try to make the box different when ,"thinking outside the box". There is a reason the box has six sides.

There are thousands of steels made. Each has something that makes it special for some task or other. In knives, we use about a dozen steels for 99% of all knives. Why, because they work well for knife tasks.

In picking a steel for a regular knife, you can debate and choose this vs that steel as compared to the standard/traditional steel choices and whatever you pick will most likely make a good knife.
In picking a steel for a katana, the blade shape, HT, and geometry are what will determine a good sword far more than changing the steel type to something new from the standard steels used. The standard will be something with enough carbon to get hard, not a lot of alloy ingredients, and having the ability to take a good edge. Most any simple carbon steel from 1060 to 1095 works well. Adding a little nickel and/or chromium will give the blade a bit of toughness, so some makers use a chrome steel ( 5160 or 9260) or a steel like O-1, L6.

While I see people debating S7, INFI, Elmax, uncommon blade steels, and a range of stainless steels, the fact remains that there is little need or desire for all that extra alloying in a katana.
Additionally, until one has learned how to MAKE a katana well, there is no reason to play with steel choices at all.

If you want a hamon, you have to stay with the cleanest and lowest alloy shallow hardening steel available to you. For most of us, that is 1070/1075 with low Mn or W2. Al alloy steels are oit if you desire a hamon.
If the hamon isn't an issue because you will be oil quenching the blade ( a wise choice in your first few katana) using 9260, 5160, 1084, 1060, are good choices. L6, O-1, and 15N20 all will work as well. I find 1060 makes a very good katana. I have also used 9260 for a wakizashi that I was pleased with.

Now, I will give you my take on what is the BEST STEEL to use on a katana - Use a steel that you already know well. One you have made many knives from and can HT perfect every time. One you have tested and know how to get a good edge on. One you already have the proper quenchant for and have the quench procedures well established.
In short - One you are already comfortable with.

 

[Willie71]

Doesn't a box have 6 sides? :foot:

 

[Stacy E. Apelt - Bladesmith]

Isn't that what I said?



Thanks form the catch.