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The Craft Steel & Heat
Treating Performance
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| My laminated
steel blades are unique in that they have a single piece of carbon steel
forge welded between two pieces of stainless steel. This is also
referred to in Japanese blades as "san-mai" or literally
"three layers."
There are basically two main advantages to my laminated steel blades. The first is that at the temperatures used to harden the carbon steel core, the stainless sides remain soft and support the hard center. This makes the knife very sharp at the edge, but very tough overall. The second advantage is that because my laminated steel is made with stainless steel on the outside, the knife blade has the performance of a carbon steel and the maintenance of a stainless steel. The carbon steel core is exposed only near the edge, so 90% of the blade surface remains very stain resistant. The exposed carbon steel will darken with age, but this darkening adds to the look of the knife, and gives you a knife which when used, improves with age instead of the other way around. This composite blade construction is probably the most practical high performance blade you can have. Here are a few links to more photos of laminated steel knives:
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