Experiment - Knives made of Steel Above 68 HRC and What Resulted from It
Dreaming of a knife almost as hard as a diamond?! Why can't you find knives with a hardness above 68 HRC on the market?
Many of us, cutting enthusiasts, would love to have a knife of incredible hardness, one that exceeds logical limits. The question is, can a knife be TOO hard? Turns out, it can!
In this video, Krystian delves into the topic of knife steel hardness and explains why we don't find knives with a hardness above 68 HRC on the market.
Is it just a matter of technological limitations? Or are such knives simply unusable? What happens when a knife is almost as hard as a diamond?
We'll answer these and other questions in our latest video!
If you're interested in the Miyabi knives Krystian talked about, you can watch them here: https://prestizowakuchnia.pl/k5YV
The Nas Troje group consists of:
https://prestizowakuchnia.pl/ - a selection of kitchen appliances from well-known and respected manufacturers; A shop for lovers of the unique
https://chimmo.pl/ - a portal for lovers of luxury household appliances
https://vianto.pl/ - a culinary and lifestyle portal (no matter how strange it sounds)
You can find us here:
https://www.instagram.com/prestizowak...
/ prestizowakuchniapl-206367403635331
Table of contents:
00:00 - Introduction
00:04 - Why are there no knives on the market with a hardness above 68 HRC?
00:15 - An experimental knife, created as a challenge
00:40 - A display knife that is not suitable for cutting
00:56 - The blade steel will be stretched to its limits
01:03 - Special sharpeners for such knives would have to be invented
01:14 - Prototype knives, or art for art's sake
01:24 – Interesting attempts by the Miyabi brand – 5000 series MCD Black 67 knives
02:26 – Sanoku and chef's knives from the Black series disappeared from the market for a long time
#JapaneseKnives #JapaneseKnives #MiyabiKnives