VERY nice deal! I have tons of great knives but this is still one of my most used. It’s my favorite Santoku blade profile and it gets almost everything right!
@@marclaguitare thank you, I really appreciate that! These are some of my favorites to make because I like how information dense they can be and have tidbits that can be hard to find elsewhere.
That sounds/looks nice. I wonder if the balance point on the legend series would be a little more forward. Not sure if it would be worth it though if it was as the handle on the classic looks more substantial. Mac has been pretty good for me in the durability relative to performance equation once getting through first couple sharpenings; has been able to hold up to family use. Also, Harukaze srs15 western handle gyuto, no takamura but decent geometry and has held up to family use as well (which I wouldn't chance with the takamura) and great edge it takes and keeps. Dont know if the harukaze is still available/made but I think similar or same knife under different names is from what I gather online.
Personally I would suggest trying the legend just for price and likely handle comfort. Got the classic instead because I wanted the blade portion and to support a local business. I've had incredible results from BD1N in family use and so far same as you with AUS10 but only in a 150mm petty. Also been doing okay with vg10 on the Tojiros. I think SRS15 would be a sweet one to try. May have to get more SG2 to see how that holds up as well
@@EngineersPerspective701 maybe after the holidays if they go on sale I might get one, does seem like a great all around knife. Did I understand you right, Aus10 in the Macs? I never knew exactly what steel it was and wondered. I heard the rockwell on spyderco bd1n was kind of suboptimal but have liked the bd1n in my para3 lightweight. Would definitely like to try in a format with kitchen knife geometry. Yeah, from what little experience I have with it, sg2 seems like good stuff, for kitchen knives anyway.
@@turing2376 I think MAC uses a slightly modified version but it's essentially AUS10. The spyderco BD1N is a bit disappointing to me because I really feel like it can be treated harder at that geometry. Seems to perform okay though even at the lower hardness. BD1N in kitchen knives seems to be done around 63HRc pretty regularly and that's what my Richmond Artifex II is advertised at. I'm guessing they'd feel like completely different steels! So far I go like SG2 a good bit in the kitchen. I think Spy27 and Magnacut would be better choices but haven't tried em so IDK! I'm getting a Magnacut Mule in from Prentice so sent me the S110V PM2. Super excited to see how it performs overall. Sal said the Mule batch averaged 62.7HRc so I feel good about that
@@EngineersPerspective701 that sounds promising about the hrc on spyderco's magnacut, can't wait to get one eventually! Were they thinking of you when they released a native as the first folder in it, I bet you didn't mind hearing that that was the model it would be. Look forward to the mule review!
