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Experimental
10
Nov 9, 2018
Three questions: First question: Since this knife is laminated with a ZDP-189 core, what are the laminate metals, and how much of it is the core? Second question: What angle approximately is this sharpened to on each side? Third question: it is stated the handle is of walnut, is the ferrule made of buffalo horn, or just darker stained walnut? Great looking knife, btw. Until ZDP-189 came out I have been an SG2 user for my 10" chefs, Honesuki, Nagiri, and paring knives. I won't touch VG-10 as it is just too brittle and ZDP-189 is apparently as tough as SG2 with a higher rockwell!
ExperimentalHi Nicholas, thanks for your questions, and the compliments on the knife! It seems like you're loving your SG2 knives :) Here are the answers: 1) I'll need to check with the blacksmith what exactly is the laminated metal, but it's a stainless softer steel to protect the outer layers, like it's common with san-mai clad. I'll come back to you on this one. The ZDP-189 core represents around 30% of the total "sandwich". These are all approximations, as the cladding is done by hand. 2) It has an asymmetrical angle (70/30) towards right-handed users, and the angle of sharpening is at around 16°. 3) The ferrule is made of wood and epoxy mix to get that needed strength. No buffalo horn was used for this ferrule. Cheers, Grega
sharpedgeHi Nicholas, I just received an answer from the blacksmith regarding the type of steel used in the outer layers of the Bunka. It's SUS410, steel that is commonly used to laminate powder steels, which provides good corrosion resistance properties. Thanks for endorsing the Bunka! Grega
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