who/where is a good source of sanmai?

Karburized

Karburized

Joined
Aug 30, 2012
Messages
104
If I had the space and equipment I'd venture into it myself, but I don't. So, I'm looking for a good source for sanmai. I would like to get 52100 core with 15n20 laminate. Preferably rolled down to .100" to .95". Thick 15” x 2" billets.

Any ideas?

Thanks
 
Or Delbert Ely.

If I was going to use 52100, I would also consider stepping up a bit more, and using the Hitachi laminates.
 
Jantz sells Mike Norris stainless damascus over D2. Not too bad a price honestly.

And not to step on Stacy's toes for answering, but no, there is sadly no source in the US. Dictum and Workshop Heaven in Europe are it I think.
 
Yes, Dictum and Workshop Heaven are who I get it from.

Just to rant for a moment, If the USA said they would not sell Jim Beam to Japan, and would not even allow it to be sent there by mail, Japan would be at the UN making a formal complaint. Sadly, no one cares about Hitachi steels except knifemakers, and we don't have political clout. If it was a new kind of Smart Phone, the story would be very different.
 
And to make a bit of clarification on "San Mai", the term generally refers to a tool steel core with a non-austenitic (un-hardenable) jacket like stainless or wrought iron, which leaves either a rust resistant or flexible exterior or spine, protecting a hard cutting edge.
I see all kinds of tool steel/damascus on top of another tool steel core called "San Mai".
I just find it misleading.
I would call those blades laminates.
Here is a Japanese definition:
"San Mai generally refers to knives with the hard steel hagane forming the blade's edge and the iron/stainless forming a jacket on both sides. In stainless versions, this offers a practical and visible advantage of a superb cutting edge of modern Japanese knife steel with a corrosion resistant exterior. In professional Japanese kitchens, the edge is kept free of corrosion because knives are generally sharpened on a daily basis."
 
You must log in or register to reply here.
Back
Top