Another great video. Thank you Nathan and Naoto. I too was surprised that W1 was Naoto’s first choice. So question. What about the chipping differences. Especially depending the blacksmith.
@@KnifewearKnives Thank you. I should add. The differences between W1 and W2 in terms of chipping due to the steel as well as the blacksmiths and heat treatment. Are there any W1 lines that are less likely to chip than W2 due to superior blacksmiths?
@@GrantHendrick ...use a Hasegawa or similar cutting board, and learn how to properly cut with a knife, and what foods are suitable for said knife; that should practically eliminate ever having a chipped knife, again. A better approach than worrying so much about what steel or maker or hear treatment will chip or not IMO.
Good question! While a few makers do use non-Japanese steel, it's just way more practical to use Japanese steel and there are so many great Japanese steels readily available to them. Shipping huge quantities of steel within Japan is far more cost effective, and likely subject to much lower taxes. For their needs, the steels made locally are perfect.
Yes that’s understandable. But that also means Japanese steel companies should start catching up with their own versions of steels like MagnaCut or Vanax. Even Elmax is better than SG2. So the western metallurgy starts being too much ahead. From steels with better ware resistance ZDP-189 is long lasting but very brittle and not so much water resistant. HAP40/REX45 is long lasting and much tougher than zdp189, but rusting.
