This tough steel is widely used by custom knife makers for a good reason. It has a high carbon content and produces a durable and relatively easy to sharpen knife with very good edge retention.
Mostly used for saw blades, this high nickel alloy is paired with UHB20c to produce a well beloved Damascus blade. Standing alone, it is corrosion resistant and can hold an edge reasonably well.
The Gyuto is the Japanese version of a Western chef's knife which is an all purpose knife but is thinner, lightweight and maintains a longer edge retention. Compared to its European style counterpart which has a belly and is used in a rocking style motion, a gyuto has a flatter profile and is used with a push cutting motion. The gyuto very well shines on precision cuts but because it is usually thin care must be taken to avoid chipping.
My name is Jonas Johnsson and I run Isasmedjan.
I don´t remember when my interest for blacksmithing started but it got a serious boost about 8 years ago when I took a week course in basic blacksmithing at Ryfors bruk here in Sweden, the teacher was Gustav Thane, one of Sweden's most renowned blacksmiths.
It took a couple of years before I could setup my own small forge, I now have my shop in a small garage next to my house, there I have learned this craft by trail and error
Since autumn 2016 I have run Isasmedjan part time as a small business next to my day job in the marine business.
I have gone to almost exclusively forge and make knives, mostly chef knives with traditional Japanese profiles but also hunting knives and art knives. I also forge blades which I sell to Scandinavian knifemakers.
I take pride in creating functional pieces of art and I am constantly seeking inspiration and knowledge about making the best knife possible not only suitable for it´s task but also pleasant to the eye.