I have seen alot of post where people are mentioning the San Mai III Chipping. I truly abuse my CS Master Tanto and have not seen any damage. Where does the chipping occur? On the core, outside plates? Also, how old was the knife when the chipping started? Any info will be great.
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San Mai III Chipping?????
- Thread starter Beowulf
- Start date
Mea culpa. My son has a San Mai III tanto and yes, it does chip. It's the edge. the hard carbon steel in the centre, that chips.
It might just be his knife, or the batch his came from, that was made too hard and brittle, but the chipping is definite and wasn't due to abuse. It's still a very nice knife, though, and I would consider buying another if I didn't rather spend my money on customs that are far superior by guys like Wally Hayes.
It might just be his knife, or the batch his came from, that was made too hard and brittle, but the chipping is definite and wasn't due to abuse. It's still a very nice knife, though, and I would consider buying another if I didn't rather spend my money on customs that are far superior by guys like Wally Hayes.