kershaw wasabi 1K6 steel question

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jimnolimit

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i'm interested in purchasing a kershaw wasabi series knife (or 2) and i have questions about the steel but most importantly the heat treat (HRC?).

from my understanding the Daido 1K6 steel contains:
C = 0.6%
Cr = 13.5%
Si = 1.0%
Mn = 1.0%
Ni = 0.5%
V = 0.13%. is this right?

now the closest steel i can reference it to would probably have to be sandvik 12c27:
C = 0.6%
Cr = 13.5%
Si = 0.4%
Mn = 0.4%
P = 0.025%
S = 0.01%

my main questions are:
1. what hardness are they running the 1K6 steel at?
2. how will it compare to the sandvik steel? does it compare better to another steel?
3. how stainless is it?
 
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Chrome is just under 440c
Carbon count is rather low compaired to say ATS34 @C.95 I believe
 
jimnolimit said:
i'm interested in purchasing a kershaw wasabi series knife (or 2) and i have questions about the steel but most importantly the heat treat (HRC?).

from my understanding the Daido 1K6 steel contains:
C = 0.6%
Cr = 13.5%
Si = 1.0%
Mn = 1.0%
Ni = 0.5%
V = 0.13%. is this right?

now the closest steel i can reference it to would probably have to be sandvik 12c27:
C = 0.6%
Cr = 13.5%
Si = 0.4%
Mn = 0.4%
P = 0.025%
S = 0.01%

my main questions are:
1. what hardness are they running the 1K6 steel at?
2. how will it compare to the sandvik steel? does it compare better to another steel?
3. how stainless is it?
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1. I do not know. You would have to ask Kershaw or member Thomas W. Kershaw does not normally post hardness specs. That is not unusual. AFAIK, Spyderco does not post them either.

2. If the composition you posted for the 1K6 alloy is correct, then I agree with your assessment that it should perform very similarly to 12C27.

3. I would expect it to be stainless enough that corrosion would not be a problem in everyday use.
 
jimnolimit said:
my main questions are:
1. what hardness are they running the 1K6 steel at?
2. how will it compare to the sandvik steel? does it compare better to another steel?
3. how stainless is it?
Click to expand...
I'll turn it around on you as ask what are your expectations in a kitchen knife?

1. Do you have an interest edge retention/performance? Or is a steel that is easier the sharpen/maintain more appealing?
2. As to the build of the knife, do you like a thinner lighter weight kitchen knife, or something more robust?
3. Are you wanting a stainless piece?
4. Price point?

I'll see about testing the hardness on a Black Wasabi next week and will post the hardness.
 
jimnolimit, let me put it into perspective for you. At that price point I give them away as presents. After I found out that they hold an edge better than my Henckels & Wusthofs (individual pieces not budget Target specials) at 3 to 4 times the price.
 
Thomas W said:
I'll turn it around on you as ask what are your expectations in a kitchen knife?

1. Do you have an interest edge retention/performance? Or is a steel that is easier the sharpen/maintain more appealing?
2. As to the build of the knife, do you like a thinner lighter weight kitchen knife, or something more robust?
3. Are you wanting a stainless piece?
4. Price point?

I'll see about testing the hardness on a Black Wasabi next week and will post the hardness.
Click to expand...

i was looking to add both another santoku (i gave one of mine to a friend 2 weeks ago) and another yanagiba to my collection of kitchen tools. i was looking through the kershaw catalog a few days ago and liked the look of the wasabi series (black handle). the problem came when i searched for reviews, there were hardly any reviews and the couple i found were a few years old. i was kind of surprised that a knife from such a popular company wasn't reviewed more heavily. another reason i was looking at the wasabi series is because i don't own a knife in 1K6 steel (i like to buy and use as many different steels as i can). it was even hard for me to find info 1K6 steel, i don't know of any other knife using it. that's why i looked at the steel's contents and tried to reference it to a more common steel.

i was asking about the hardness so i can get an idea of how the knives are going to perform (steel content being similar to 12c27 or aus-6). im not really too worried about toughness (for hard grunt work i have other knives). im more looking for the knives to take a keen razor edge (with some durability) and have decent stain resistance (they will be used on all different types of food).

p.s. i already own a 10" shun chef's knife.
 
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oldschool45 said:
jimnolimit, let me put it into perspective for you. At that price point I give them away as presents. After I found out that they hold an edge better than my Henckels & Wusthofs (individual pieces not budget Target specials) at 3 to 4 times the price.
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that's good to hear. based on what you're saying, i think these knives will fit the bill.


if im not mistaken, most wusthof's use 1.4116 steel (X50CrMoV15) which has 0.45%-0.5% carbon and 14%-15% chrome, that could explain why the wasabi holds an edge better (the 1K6 is probably run a little higher HRC). the 1.4116 would be more stain resistant but i don't put my knives in a dishwasher. im more concerned with the knife taking a fine razor edge (like the 12c27).
 
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jimnolimit, I think its safe to say KAI just plain runs them harder HRC. It polishes up beautifully I've brought them to 4000grit edges easily.
I gave one of the Wasabi Santuko's to a good friend of mine because it was dishwasher safe and good quality (His wife is death on knives). It held up very good except for the last inch of tip (the wife cutting on glazed ceramic plates) rest of it was still shaving sharp. She won't use the 1095 Yangiba I made and sent them. She's honestly afraid of it:eek:
I've made a few kitchen knives out of 1095 that just plain hold an edge a long time. My next batch (some of Aldo's 1084)I don't think I am going to temper them back after quenching:D
 
i just ordered both the santoku and 9.5" yanagiba. i'll try to write a review (after i sharpen and use them).

i hope Thomas W gets a chance to rockwell test the 1K6 steel.
 
Rockwell schmockwell! Loving the bread knife from the series and would greatly enjoy a slightly longer chef knife if that could be made.
 
It seems like fate doesn't want me to have these knives. I tried ordering them from 2 separate companies, both times they ended up being on backorder.
 
For a line of knives that say "Screw you, Forschner, I want something nimbler," that's schmockwell enough. So any chance of a smidge longer chef knife? With an endorsement from Jean Reno; main character in the action comedy 'Wasabi?'

@jimnolimit,

Wasabi's parent company; KAI; has also started selling their Seki Magoroku line in the USA. Amazon has some and chefsresource.com has a lot.
 
Thomas W said:
Just tested one, came in at 56 Rc.
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Thank you for testing the steel. Question: are these knives being discontinued or replaced? Most, if not all the places i checked had them on backorder/out of stock.

thombrogan said:
For a line of knives that say "Screw you, Forschner, I want something nimbler," that's schmockwell enough. So any chance of a smidge longer chef knife? With an endorsement from Jean Reno; main character in the action comedy 'Wasabi?'

@jimnolimit,

Wasabi's parent company; KAI; has also started selling their Seki Magoroku line in the USA. Amazon has some and chefsresource.com has a lot.
Click to expand...

Maybe Kai is replacing the Wasabi series with the seki magoroku? I'll give the seki magoroku a look but I've already started turning my eyes in another direction (toward hand forged San Mai). I'll figure out what I'm going to do in the next 1-2 days.
 
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