Chefcallari wrote: ↑Fri Dec 29, 2017 12:04 am
Now ... BD1N....
I recently picked this up for Christmas in hopes of finding a great line knife. I am going to post a full review after a month on the Artifex BD1N 210 gyuto. But for now ill give you what ive found.
The steel is pretty awsome lol. So far..m i really like it.
Oddly enoough i would use PS60 as a barometer for it.
BD1N @ the 63 HRC mark does it might be the perfect steel for pro cooks.
It sharpens very easily.... Just like PS60 and AEBL..
It takes a great edge... Just like PS60 and AEBL
However.... It HOLDS an edge really well. Equal to blue 2 @ 62 hrc... Better than PS60 and AEBL.
Its a fine grained steel that sharpens up like a dream and holds an edge very well. I am super impressed with it.
I bought an Artifex II 2 weeks ago because am curious about the ease of sharpening and holds the edge longer than AEB-L or ginsan, that sounds pretty interesting.
But After I experienced the first sharpening myself, I have to say the BD1N is not as easy to sharpen than AEB-L or Ginsan.
It’s one of the hardest stainless steels to sharpen IME.
Heat treatment maby not the same as 5 years ago?