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Is yaxell ever planning to do S35 steel for a kitchen knife? I know BD1N isn't bad but it's a bummer that there's a huge hole in the market for powder steel kitchen knives.
Another_Overpriced_DropHi,
I'm the owner and designer of the the Dragon line. Yaxell is the factory I use to make it. They do not spec the materials I do. S35 is a lovely powdered steel. It is also classified as a tool steel, and rusts extremely quickly. In the kitchen world it would need to be DLC coated. It is also extremely expensive. If you are complaining about the cost of this drop, which by the way is the lowest anywhere, you would be mortified at what a kitchen knife made of S35would be. the bottom line, is that the process for making any powdered steel is expensive, and isn't going to come down any time soon. This is why we use the BD1N steel. It rockwell's at 63, and is still tough. It is also a fraction of the price of any powdered steel. It should also be noted that the HRC on S35, isn't as high as BD1N.
Shenanigans
175
Sep 7, 2017
Another_Overpriced_Drop I've owned a custom chef's knife in s30v. I never had any problem with it corroding, but I also treat even my stainless knives almost like my carbon steel knives. Maximum attainable sharpness and ease of sharpening is still among the best of any kitchen knife that I've used. However, edge retention and durability was really nothing special. Better than vg10, but otherwise meh.... not really worth the huge premium in price.
One thing to think about when using a carbon steel or less-stainless steel in the kitchen is that acidic food is going to negatively affect the cutting edge long before you will see corrosion or discoloration on the sides of the blade. Patina or dlc coating isnt going to help you there.
Don't get me wrong, I like playing around with different exotic steeled knives just as much as the next knife knut, but there's no gaping "hole" in the market, its just that the market segment is small, and populated by boutique custom and low-volume makers due to the price that the materials necessitate.
Neji
156
Jun 18, 2019
Another_Overpriced_DropI own one of the Yaxell Dragon knives in BD1N. I also own several knives with S35. From how I use a knife in the kitchen, I do not see that there is an advantage to S35, especially when it will greatly increase the price of the knife. If you want REAL stainless then go with ceramic knives. I love my Kyocera ceramic knives for fruit and vegetables. I think Yaxell's use of BD1N is an excellent choice of steel given all factors. I'm just waiting for another Yaxell drop...