Is this steel any better in performance than VG-10 or N690? It looks to have a little more this and that, but very similar to both.
http://www.zknives.com/knives/steels/st ... hrn=1&gm=0
Do any of you know anything about this Japanese steel?
Aichi ZA-18
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Doc Dan
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Aichi ZA-18
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Deadboxhero
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Re: Aichi ZA-18
The higher chromium will make the carbides more clumpy. Not ideal. Which is why I'd prefer the VG10 and 19c27 over the N690 / ZA-18.Doc Dan wrote: ↑Sun Feb 16, 2020 8:09 amIs this steel any better in performance than VG-10 or N690? It looks to have a little more this and that, but very similar to both.
http://www.zknives.com/knives/steels/st ... hrn=1&gm=0
Do any of you know anything about this Japanese steel?
ZA-18 doesn't seem to be very available to play with, no desire either. Nothing significant, n690 analog.
Re: Aichi ZA-18
Wasn't that the one that was supposed to be an upgrade to VG-10?
I don't think I've ever actually seen a knife made from it.
I don't think I've ever actually seen a knife made from it.
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Deadboxhero
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Re: Aichi ZA-18
Additional Chromium in N690/ZA-18 is not ideal. It's a balance between Carbon and Chromium volumes for the more desirable smaller carbides for Edge Stability
https://knifesteelnerds.com/2019/05/26/ ... fe-steels/
https://knifesteelnerds.com/2019/05/26/ ... fe-steels/
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Doc Dan
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Re: Aichi ZA-18
I ran across this steel and had never heard of it. I guess it does not offer anything new.
I Pray Heaven to Bestow The Best of Blessing on THIS HOUSE, and on ALL that shall hereafter Inhabit it. May none but Honest and Wise Men ever rule under This Roof! (John Adams regarding the White House)
Follow the Christ, the King,
Live pure, speak true, right wrong, follow the King--
Else, wherefore born?" (Tennyson)
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Cambertree
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Re: Aichi ZA-18
Doc, I’ve had the steel in a petty knife from Kanetsugu’s Pro J series. It’s a nice stainless kitchen knife steel, but I really couldn’t say I would have noticed a difference if I had been told it was VG10.
I ended up selling the knife to an acquiantance who was going back into chef work, when I consolidated my kitchen knife accumulation. He likes the steel better than the German 1.4110 type knives he was used to, but that’s not really surprising.
It’s just another steelmaker’s take on a very popular Japanese proprietary grade.
I ended up selling the knife to an acquiantance who was going back into chef work, when I consolidated my kitchen knife accumulation. He likes the steel better than the German 1.4110 type knives he was used to, but that’s not really surprising.
It’s just another steelmaker’s take on a very popular Japanese proprietary grade.