Why 1050 or 1060 for Japanese style knives?

[Danbo]

Dumb question here. I see all these makers with Japanese style knives, and they are using 1050 or 1060 steel. I know that in order to get that nice, visible temper line a simple carbon steel should be used for best results. What I dont understand is why not 1084 or 1095 steel? It seems to me that the temper line would show up just as easily, but the edge holding would increase a lot. Anybody who has seen one of Don Fogg's knives knows that his forged 1084 blades show off an awesome temper line. I just cant understand the reason for using medium carbon spring steel for small utility or tanto knives. I thought that stuff was best for swords and choppers.

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Danbo, soul brother of Rambo

 

[Robert Marotz]

Midrange steels like 1050 are not really necessary for making knives with flerf. However, they're exponentially more forgiving in the quench than higher-carbon variants.

[This message has been edited by Robert Marotz (edited 03-12-2001).]

 

[Gus Kalanzis]

Over to Shop talk as requested by Danbo.

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" The real art of living is to keep alive the longing in human beings to become greater versions of themselves." Laurens Van der Post in memory of James Mattis