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Product Description
The story of damascus steel dates back more than 2,000 years. Believed to have originated in India, it’s made by folding many layers of steel together in a unique pattern Read More
I‘ve ordered the 7” Veggie Cleaver and 5” Santoku; does anyone know if these knives come sharp!?
And, how sharp ?
...relatively 600grit, 1000, + ?
Thanks !
theMZAI think massdrop's attitude to product dimensions is something along the lines of "we could tell you, but then we'd have to kill you".
It may be this model: https://www.amazon.com/dp/B00E0EF7P0
In which case it's a thin (1.8mm) blade for veggies. But I can't guarantee it, I seem to remember in their 3-layer range they have otherwise identical looking cleavers in which the only difference is the thickness of the blade - a thin one for veggie prep and a thicker one (at least twice as thick) of the type that massdrop would probably use to dispose of your body if they ever accidently tell you the product dimensions.
so from my understanding, this is still considered san mai construction (3 layers)?
And 67 layers mean, vg10 core, and one 33 layered steel forged together on each side?
How does this differ in terms of edge retention when compared to the 3-layer forged?
Or is it purely aesthetics?
MarcusKThe extra layers are purely for looks. Only the inner core counts for the "edge" if it's san mai. The many layers in the outer steel account for the pattern (pattern welded). This could STILL be a solid pattern welded blade and not san mai. Still not sure how they folded to get 67 layers. Doesn't really add up, even if they did san mai.