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Showing 1 of 4 conversations about:
SharpEdge Etsu Village Damascus 6.7" Santoku Knife
14themoney
1395
Aug 5, 2019
http://www.zknives.com/knives/steels/vg1.shtml
sharpedge
220
SharpEdge
Aug 7, 2019
14themoneyThat's the one, thanks for sharing the chemical structure!
14themoney
1395
Aug 11, 2019
sharpedgeI posted the link from my smart phone. I created a side by side comparison of this and VG-10 at zknives.com, but couldn't get it uploaded. I may try again; my PC is way smarter than my phone. My purpose in starting to post the information was to point out similarities and differences in these two. I purchased a Cold Steel fixed blade in VG-1. I wasn't paying much attention and thot that it was VG-10. I haven't put it thru the paces, so I don't have any personal experience on which to base an opinion. My feeling, based on what I have read and my use of some VG-10 folders, is that this is a better steel than VG-1. I do know that HT and geometry have a lot to do with blade performance. I believe that this is the first kitchen knife that I have seen in this steel. My current in use kitchen knives include HD2, Blue #2, BD1N, and 1095. I have my VG-10 nakiri to my son-in-law. I have posted this long winded (or fingered) response because I thot that yours was a bit odd. I could not figure out how my posting a link to the chemical make-up of VG-1 would actually be helpful to someone, at least beyond knowing that it is a 1% C and ~15% Cr steel. BTW, your knife looks a lot like my current nakiri. Thanx for responding to my post.
sharpedge
220
SharpEdge
Aug 12, 2019
14themoneyThank you for explaining in detail what were your intentions. With your initial comment I could only conclude that you wanted to share the chemical structure of VG-1 steel, hence my response. Some knife users do like to see the chemical elements present in the steel, so I thanked you for sharing that. But I definitely agree that the comparison to its bigger brother, VG-10, makes more sense, so I created the comparison chart for you.
14themoney
1395
Aug 13, 2019
sharpedgeWow. Way cool. I have a santoku, Twin Signature. I am moving away from the German knives to the Japanese. I need to get a high class sharpening system, probably an Edge Pro 4. Then a Japanese santoku will be in my sights.
sharpedge
220
SharpEdge
Aug 13, 2019
14themoneyGreat to hear that! Keep your German knives for some more rougher tasks, as Japanese are more sensitive.. If you will ever give the old whetstones a try, we made a detailed video guide for knife sharpening with whetstones: sharpedgeshop.com/sharpening. Cheers!
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