hard chef knife

I tried sharpening a gyuto knife made from hard stainless steel. Although not highly precise, our company has a simple hardness tester, and it showed a result of around HRC (surface hardness) 62-63. While I’m not sure how it would measure in a well-equipped lab, if it truly is HRC 63, it would roughly be as hard as Blue #2 Steel Mizu Honyaki. Although they are different materials, it’s an interesting comparison.

I gave this gyuto a shinogi and tried a flat grind. I couldn’t do anything like an uraoshi, so I aimed for a single bevel with a ratio of about 9.5:0.5. While I’m unsure about its durability, the hardness allowed for a sharp edge even when made thin. Pressing the edge with my thumb made it feel like it would cut me—it bites into the ridges of my fingerprint.

If you handle this gyuto with the same touch as others, it might hurt you. It feels like it could still be sharpened further, but even now, it cuts through anything effortlessly. It’s a blade that could easily cut too far if not careful. This sensation—that a hard knife simply cuts well—is exactly what I’m experiencing (^^).

• 2010-07-02