Small Chef with Hamon

Always wanted to try to reproduce that beautiful temper line I saw on a samurai sword.

Only the carbon steel can posess such qualities, stainless will not do. But design and functionality first.

The key to the whole process - clay. It acts like a shield when quenching is performed, so the cutting edge cools down quickly and gets harder, and other metal cools slow and stays softer. Where the clay ends, that's where the hamon line appears.

Right after quenching. Eeek.

But even rough sanding reveals the result:

220 grit water stone

Heavy (and expensive) artillery

Hazuya and Jizuya - japanese finishing polishing stones.

Handle:

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