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Bookmark or Share- Higonokami blade steel? - BladeForums.comThere are subtle differences between their more pedestrian and higher end models, as well. Take note of the way the pivot is done--the more budget models (which are my favorite because of the tremendous value and still excellent performance) have a very simple rivet and washer, while the higher end ones have a fancier rivet and an ornamented washer (radial lines on it.)
- Blue Steel vs White Steel - BladeForums.comHitachi white is a 'clean' carbon steel, with just a splash of Mn (0.2% Manganese), Blue is Hienz 57 with a big splash of Tungsten (> 2%), much tougher steel. I can get white sooooooo incredibly sharp it's scary, no big carbides.
- Hitachi's Super Blue Steel - BladeForums.comOr 3M abrasive films. Super blue might take a bit longer to sharpen than white steel but not so much if you are using diamond hones - these are simply are vastly harder than any steel. My personal interest is that Super blue will hold it's edge a good deal better than white and that's what I'm looking forward to. I use my white carbon blade a LOT.
- ZDP-189 Vs Super Blue - BladeForums.comBlue steels have more alloying elements, but the carbon percentages between the two remain the same. You'd be hard pressed to see the difference between a Blue #1 and White #1 steel if both had good heat treatments, so it is really up to the maker as to which steel they are more comfortable with.
- How to tell the difference between white and blue steel?With traditional Japanese cooking knives (where you see the most White and Blue steels used) most of time the blade is marked in one of the following ways、on one side or the other. Shiro (white) 白 Shirogami (white paper) 白紙 Shirokou (white steel) 白鋼 Shiro Ni (white 2) 白 二 If Blue steel replace the White 白 with Ao (Blue) 青
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