tojiro shippu black HRC

[borntobewild7]

Hello i have a question why tojiro shippu black have HRC 58+ and shun classic have HRC 61 rockwell when they are made exacly from the same materials VG10steel and same layers. i have shun classic and shun sora and i love both of those knifes and i wanna buy now tojiro shippu but im not sure if it worth the money and why its less stronger steel????

 

[kniferbro]

Hello i have a question why tojiro shippu black have HRC 58+ and shun classic have HRC 61 rockwell when they are made exacly from the same materials VG10steel and same layers. i have shun classic and shun sora and i love both of those knifes and i wanna buy now tojiro shippu but im not sure if it worth the money and why its less stronger steel????

Because the heat treatment is different.

Also, HRC is not the end all attribute of steels. A lower HRC blade would probably take impacts to bone better than a higher HRC blade.

Glass is extremely hard, but as you know can shatter very easily.

 

[arty]

I have Tojiro knives in the DP series and they are excellent. I was under the impression that they hardened their VG10 to RC 60. Shun knives have a reputation for chipping, but I have never seen this with Tojiro.
I have been very happy with their Gyoto and Western Deba.

 

[borntobewild7]

ty guys its was rly helpfull. i just bought the santoku tojiro shippu black ok a bit more expensive because of the design.lighter than shun knifes and it fits to my hand rly good and ofc cuts like hell

 

[borntobewild7]

one more question is it true that u never hooning tojiro knifes? caz i allways sharpen with a waterstone a knife and then honing it and ofc i honing them a lot more often. but the guy i bought it from the store he told me to never honing it?????

 

[KenHash]

one more question is it true that u never hooning tojiro knifes? caz i allways sharpen with a waterstone a knife and then honing it and ofc i honing them a lot more often. but the guy i bought it from the store he told me to never honing it?????

Honing is a European tradition where the edge may roll over time with use and honing is a good way to keep it clean. But Japanese knives are very often
made with harder steels that don't do well with honing. That's why owners of J-knives will only work with multiple grits of Waterstones.
I do sometimes hone my Henckels carver in 4116. But nothing else.