matrix steel is high speed steel with all the carbides removed basically. so all you have left over is the "matrix." they are much more develo and common in Japan. Very good steel for kitchen knife uses. This knife is 100% a sukenari and likely just YXR7 steel, Takfu "steel" loves to buy heats of steel from real steel makers and give it a new name. they do the same with R2, which they buy and then call it "sg2" they dont make that. Daido makes that. Same for this. likely hitachi steel. I wish this industry was more HONEST and FACT based.
YXR7 is still a conventional produced steel, in the Strix micrograph provided by Takefu you can still clearly see large chromium carbide presented along with possibly small MC type carbide.
12:15 You didn't pop hair. That's not to say your edge can't pop hair, but the difference in sharpness is tremendous. Shaving sharp is 10x easier than popping sharp. Also hairpopping test is a little bit micro aggressive against asians, as we don't generally have long/thick enough hair to pop.
thats bs. Asians have fine hair. nothing wrong with Asians hair. but i agree otherwise. shaving hair is a weak test for sharpness but still much better than what most will do which is slice paper. a good kitchn knife can slice paper with dull edge so it's a meaningless test, only real purpose is to find micro chips not to show how sharp it is.
no offense but "great edge retention" and "easy to sharpen" are.. idk how to say it. can not both be truth. One goes against the other. the same way the knife goes dull is how the knife gets sharp, by abrasion. so you can not have easy to grind and not easy to dull. just facts. matrix steels are interesting materials which mostly developed in Japan. They are hard and yet tough and imo make some of the best choices for high end kitchen knife. Certainly the edge retention should be much better than most non stainless steels used and any kitchen knife must be easy to sharpen so I don't worry about this.
Yes he is back! Love your videos! Just purchased some of your knives last week and they are a joy to have.
thanks, there will be more next year. I am now moving back to more foucsed on content creations side of things. Looking forward to it. 😁
Sukenari?
Or nigara
@@DJSergeottosukenari. matrix steel. aka yxr7.
matrix steel is high speed steel with all the carbides removed basically. so all you have left over is the "matrix." they are much more develo and common in Japan. Very good steel for kitchen knife uses. This knife is 100% a sukenari and likely just YXR7 steel, Takfu "steel" loves to buy heats of steel from real steel makers and give it a new name. they do the same with R2, which they buy and then call it "sg2" they dont make that. Daido makes that. Same for this. likely hitachi steel. I wish this industry was more HONEST and FACT based.
YXR7 is still a conventional produced steel, in the Strix micrograph provided by Takefu you can still clearly see large chromium carbide presented along with possibly small MC type carbide.
12:15 You didn't pop hair. That's not to say your edge can't pop hair, but the difference in sharpness is tremendous. Shaving sharp is 10x easier than popping sharp.
Also hairpopping test is a little bit micro aggressive against asians, as we don't generally have long/thick enough hair to pop.
thats bs. Asians have fine hair. nothing wrong with Asians hair. but i agree otherwise. shaving hair is a weak test for sharpness but still much better than what most will do which is slice paper. a good kitchn knife can slice paper with dull edge so it's a meaningless test, only real purpose is to find micro chips not to show how sharp it is.
Very interesting. If I could ask, what kind of cutting board were you using? Thanks!
its a hasegawa board.
@@KnivesandStones Thanks!
I would guess… Sukenari
es. the steel is just a rebranded hitachi steel like usual I'd bet. LIkely the yxr7 steel.
What is the grit on that stone?
1000 , ok
👍✌️
Do they have also 240mm Gyuto?
yes, but not at the moment. I only received a small sample batch for testing.
Hi, is exact composition revealed?
unfortunately, it was not relieased by Takefu.
@@KnivesandStones But why?
That is probably a matter of Takefu, they didn't release the composition of a few different steel types@@ferizb
no offense but "great edge retention" and "easy to sharpen" are.. idk how to say it. can not both be truth. One goes against the other. the same way the knife goes dull is how the knife gets sharp, by abrasion. so you can not have easy to grind and not easy to dull. just facts. matrix steels are interesting materials which mostly developed in Japan. They are hard and yet tough and imo make some of the best choices for high end kitchen knife. Certainly the edge retention should be much better than most non stainless steels used and any kitchen knife must be easy to sharpen so I don't worry about this.
Sukenari