Super steel kitchen knives?

[Gator97]

You could probably rebevel s110v with a coffee mug.

You'll be very disappointed if you ever try. Those steels have very high wear resistance, one of the reasons most of the makers stay away from them.

I certainly share your enthusiasm for ZDP-189 in this capacity.

One thing ZDP-189 has over VG-10 is higher attainable hardness. I have VG-10 form Tojiro, at 62HR, which is pretty much the max for it, and while I have not encountered issues with chipping, probably because it is a small paring knife, quite a few people complained about microchipping in their larger Tojiros. Because of those reasons, I keeo that paring knife with 15per side edge. ZDP-189 Gyuto(chef's knife) which is 10# on the other hand never had any chipping problems, even though the blade is much longer, I use it a lot more and the edge is around 12 per side, plus it outlasts VG-10 by very considerable margin.

 

[Noctis3880]

It depends on what you're cutting, but I would think a majority of kitchen cutting involves cutting boneless meat, fruits, and vegetables. In that regard, I figure something at high hardness but low alloy content would be best, with the emphasis on the steel's ability to take and hold a razor edge. M390 and Elmax seem to be an exception, as the 3rd generation PM allows them to have a high carbide volume, yet they hold a razor edge noticeably better than the CPM SXXV series.

I have a Miyabi 7000MC in ZDP-189 at Rc 66, and a Tojiro Flash in VG-10 at Rc 62. It could just be me, but I'm pretty sure the Miyabi doesn't chip as much as the Tojiro.

Now a full sized Chef's knife in M390 from Phil Wilson would be a dream come true. I might just sell my XM-18 for that one:thumbup:.

P.S.
I recommend trying a Mora Flex for about $16-ish. I found I liked it better than my tojiro flash ergonomics-wise. 12C27 is also a low alloy stainless at Rc 57. I would sharpen it to a razor edge and see if it lasts long enough to your satisfaction. If so, maybe a custom in 13C26(Sandvik notes it to take a good razor edge) pushed as hard as you can from Ray Laconico or someone else would be a good low-cost custom.

 

[somber]

Murray Carter knives are at 63-64 HRC using White Steel #1 or Aogami Super (Super Blue). Hand forged in the United States using traditional Japanese bladesmithing techniques.

 

[PropThePolecat]

Well, Phil Wilson is not accepting any more custom orders as he has a years backlog. The Spyderco South Fork looks very nice though and worth the wait.

Ahh, choices, choices...

 

[Ankerson]

You'll be very disappointed if you ever try. Those steels have very high wear resistance, one of the reasons most of the makers stay away from them.

Yeah CPM S110V is EXTREMELY wear resistant as is CPM 10V (K294).