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Japanese swordsmithing is the ... The ideal hardness is usually between HRc58 and 60 on the Rockwell hardness ... like tools and knives, and only the best pieces of ...
Cobalt and nickel improve toughness. Overall, it has way better edge stability compared to VG-1. VG-10 is widely used in Japanese kitchen knives, several manufacturers have used it in various folders and fixed blade knives, but no longer use it, including Spyderco, Cold Steel and Fallkniven. [7] CTS series
The Rockwell hardness test is a hardness test based on indentation hardness of a material. ... Very hard steel (e.g. chisels, quality knife blades): HRC 55–66 ...
Hōchō, Japanese kitchen knives in Tokyo. A Japanese kitchen knife is a type of kitchen knife used for food preparation. These knives come in many different varieties and are often made using traditional Japanese blacksmithing techniques. They can be made from stainless steel, or hagane, which is the same kind of steel used to make Japanese ...
Diagram of a cross section of a katana, showing the typical arrangement of the harder and softer zones. Differential hardening (also called differential quenching, selective quenching, selective hardening, or local hardening) is most commonly used in bladesmithing to increase the toughness of a blade while keeping very high hardness and strength at the edge.
Honyaki is the application of Japanese swordsmithing tradition. Blacksmithing backgrounds (specialty, personality, geography, family lineage, teacher, knowledge, money, tradition, business structure) differ and accordingly produce different interpretation of the technique. It usually represents the best work of all craftsmen involved.
As san mai is a generic term for a technique, the term can't be trademarked. Outside in the specific context of blade construction technique, the term, in general use in Japan, refers to three flat things (e.g. three tickets, or three pieces of paper), mai 枚, being the counter unit term for flat objects in Japanese.
Tamahagane is used to make Japanese swords, daggers, knives, and other kinds of tools. The carbon content of the majority of analyzed Japanese swords historically lies between a mass of 0.5–0.7%; however, the range extends up to 1.5%.
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