Some customers seek kitchen knives with very high degree of hardness, for example,
“I would like to know about you knife I would like to get 1 yanagiba and 1 deba. I would like to know the scale of Rockwell hardness please let me know, thank you very much. I would like to have the knife harddness 64-65 up”
That is the good question but to seek the hardness sometimes would be sensitive and costly.
If you need the hardest type of kitchen knife, HRC 60~65, the following process and material may be a must.
Process : Honyaki
Material : Aoko, Aogami or Blue paper Steel
(preferably “Blue paper No.1” or “super”)
Actually the hardness HRC may depend on many factors or condition as well as the process and materials. (Though some knives reach such a record as max.67 HRC !)
For example we recommend some products for you as follows,
Sabun Aoko (Aogami No.1 steel) Yanagiba(Sashimi)
Sabun Aoko (Aogami No.1 steel) Deba Knife
Sakai Jikko Montanren Aoko (Aogami No.2 steel) Yanagiba(Sashimi)
Sakai Jikko Montanren Aoko (Aogami No.2 steel) Deba Knife
We hope the other article would be helpful for you.
If you definitely seek the knives with too high HRC like 64~65, we recommend you to consider other factors such as toughness (difficult to break or get chipped) as well as hardness. The balance of some important factors is very important for kitchen knives as you already understand.
Is the article helpful for you?
If you have any question, please feel free to contact us.
Thank you and best regards !
All the Hocho-Knife staff
“Hocho” represents Made-in-Japan (Sushi / Sashimi) Kitchen Knives,
that is the soul of the cook!
Kyoto and Hyogo, JAPAN