San Mai Sandwich Damascus Steel - iKnife Collector2024-03-29T14:41:24Zhttps://iknifecollector.com/forum/topics/san-mai-sandwich-damascus-steel?groupUrl=coldsteelclub&commentId=3181080%3AComment%3A678015&groupId=3181080%3AGroup%3A18423&feed=yes&xn_auth=noA blade needs to be hard at t…tag:iknifecollector.com,2014-04-02:3181080:Comment:11127342014-04-02T22:49:23.921ZFrank yanezhttps://iknifecollector.com/profile/Frankyanez
<p>A blade needs to be hard at the edge or it will not keep an edge but a springe or tough spine is necessary so it wont chip or break the trick is to get the perfect balance of the two. Makers have been looking the right combonation.<br></br> <br></br> <cite>Steve Hanner said:</cite></p>
<blockquote cite="http://www.iknifecollector.com/forum/topics/san-mai-sandwich-damascus-steel?groupUrl=coldsteelclub&#3181080Comment676286"><div><div class="xg_user_generated"><p>Interesting Art and I have no…</p>
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<p>A blade needs to be hard at the edge or it will not keep an edge but a springe or tough spine is necessary so it wont chip or break the trick is to get the perfect balance of the two. Makers have been looking the right combonation.<br/> <br/> <cite>Steve Hanner said:</cite></p>
<blockquote cite="http://www.iknifecollector.com/forum/topics/san-mai-sandwich-damascus-steel?groupUrl=coldsteelclub&#3181080Comment676286"><div><div class="xg_user_generated"><p>Interesting Art and I have no actual idea myself. Would not a blade that's hard all the way through be better or does that mean it becomes brittle? And how do you get that layering exactly right?</p>
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</blockquote> Knives such as san mai knives…tag:iknifecollector.com,2014-04-02:3181080:Comment:11127282014-04-02T22:42:48.408ZFrank yanezhttps://iknifecollector.com/profile/Frankyanez
<p>Knives such as san mai knives from cold steel use this layer prosess for giving the knife toughness and hardness so the blade does not break nor chip at the edge.I have a san mai tanto I use as a banger (EDC) and it has never failed me.It keeps a razor edge and does not scratch easy I recommend san mai I am a knife snob and I will say I love it.!!!</p>
<p>Knives such as san mai knives from cold steel use this layer prosess for giving the knife toughness and hardness so the blade does not break nor chip at the edge.I have a san mai tanto I use as a banger (EDC) and it has never failed me.It keeps a razor edge and does not scratch easy I recommend san mai I am a knife snob and I will say I love it.!!!</p> There must be something to it…tag:iknifecollector.com,2012-08-26:3181080:Comment:6805522012-08-26T05:18:14.276ZCarl Newtonhttps://iknifecollector.com/profile/CarlNewton
<p>There must be something to it as most if not all of the japanese samuri swords were made this way and we know they last 100's of years.I like the idea.</p>
<p>There must be something to it as most if not all of the japanese samuri swords were made this way and we know they last 100's of years.I like the idea.</p> Jan Carter said:
Art,
What I…tag:iknifecollector.com,2012-08-20:3181080:Comment:6780152012-08-20T02:35:44.109ZCarl Newtonhttps://iknifecollector.com/profile/CarlNewton
<p><br></br><br></br><cite>Jan Carter said:</cite></p>
<blockquote cite="http://www.iknifecollector.com/forum/topics/san-mai-sandwich-damascus-steel?groupUrl=coldsteelclub&#3181080Comment677775"><div><div class="xg_user_generated"><p>Art,</p>
<p>What I can find that is written in a way I can easily understand is:</p>
<p>A simple way to think of San Mai blade construction is to imagine a sandwich: the center is hard, high carbon steel and the pieces of bread on either side are the lower-carbon,…</p>
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<p><br/><br/><cite>Jan Carter said:</cite></p>
<blockquote cite="http://www.iknifecollector.com/forum/topics/san-mai-sandwich-damascus-steel?groupUrl=coldsteelclub&#3181080Comment677775"><div><div class="xg_user_generated"><p>Art,</p>
<p>What I can find that is written in a way I can easily understand is:</p>
<p>A simple way to think of San Mai blade construction is to imagine a sandwich: the center is hard, high carbon steel and the pieces of bread on either side are the lower-carbon, tough side panels. The edge of the blade should be hard to maximize edge-holding ability, but if the entire blade was hard it could be damaged during the rigors of battle (remember this steel was constructed for sword). For ultimate toughness the body of the blade must be able to withstand impact and lateral stresses.</p>
<p>Toughness is generally associated with “softness” and “flexibility” in steel, so that, surprisingly, if a blade is made “tough” the edge won’t be hard enough to offer superior edge holding. San Mai blades provides a blade with hard (higher carbon) steel in the middle for a keen, long lasting edge and tougher (lower-carbon) steel along the sides for flexibility.</p>
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<p>What I have done is also ask your question on the iKC Facebook page. Maybe with all the activity on there from knife builders and makers we can get some more input</p>
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</blockquote> Art,
Apparently there are sev…tag:iknifecollector.com,2012-08-18:3181080:Comment:6777852012-08-18T22:29:10.337ZJan Carterhttps://iknifecollector.com/profile/JanCarter
<p>Art,</p>
<p>Apparently there are several versions of it. This is Rough Riders information for theirs...</p>
<p>The process starts with a core of carbon steel. Sixteen layers of spring steel are folded around the core, creating a "sandwich" of thirty three layers for strength and rigidity. The steel is then hand finished, giving it the unique appearance.</p>
<p>Art,</p>
<p>Apparently there are several versions of it. This is Rough Riders information for theirs...</p>
<p>The process starts with a core of carbon steel. Sixteen layers of spring steel are folded around the core, creating a "sandwich" of thirty three layers for strength and rigidity. The steel is then hand finished, giving it the unique appearance.</p> Thanks Jan,
Would this indica…tag:iknifecollector.com,2012-08-18:3181080:Comment:6775022012-08-18T15:48:27.531ZArt Cooperhttps://iknifecollector.com/profile/ArtC
<p>Thanks Jan,</p>
<p>Would this indicate that the "coating" of softer steel on the outside of harder steel gives the entire blade added flexibility? If so, is it by adding "protection" to the more brittle core or something else going on. Interesting.</p>
<p>Art </p>
<p>Thanks Jan,</p>
<p>Would this indicate that the "coating" of softer steel on the outside of harder steel gives the entire blade added flexibility? If so, is it by adding "protection" to the more brittle core or something else going on. Interesting.</p>
<p>Art </p> Art,
What I can find that is…tag:iknifecollector.com,2012-08-18:3181080:Comment:6777752012-08-18T15:25:24.712ZJan Carterhttps://iknifecollector.com/profile/JanCarter
<p>Art,</p>
<p>What I can find that is written in a way I can easily understand is:</p>
<p>A simple way to think of San Mai blade construction is to imagine a sandwich: the center is hard, high carbon steel and the pieces of bread on either side are the lower-carbon, tough side panels. The edge of the blade should be hard to maximize edge-holding ability, but if the entire blade was hard it could be damaged during the rigors of battle (remember this steel was constructed for sword). For…</p>
<p>Art,</p>
<p>What I can find that is written in a way I can easily understand is:</p>
<p>A simple way to think of San Mai blade construction is to imagine a sandwich: the center is hard, high carbon steel and the pieces of bread on either side are the lower-carbon, tough side panels. The edge of the blade should be hard to maximize edge-holding ability, but if the entire blade was hard it could be damaged during the rigors of battle (remember this steel was constructed for sword). For ultimate toughness the body of the blade must be able to withstand impact and lateral stresses.</p>
<p>Toughness is generally associated with “softness” and “flexibility” in steel, so that, surprisingly, if a blade is made “tough” the edge won’t be hard enough to offer superior edge holding. San Mai blades provides a blade with hard (higher carbon) steel in the middle for a keen, long lasting edge and tougher (lower-carbon) steel along the sides for flexibility.</p>
<p></p>
<p>What I have done is also ask your question on the iKC Facebook page. Maybe with all the activity on there from knife builders and makers we can get some more input</p>
<p> </p> It is a beautiful knife that…tag:iknifecollector.com,2012-08-18:3181080:Comment:6776832012-08-18T14:52:25.950ZArt Cooperhttps://iknifecollector.com/profile/ArtC
<p>It is a beautiful knife that Guy has.</p>
<p>I currently own 3 blades from Cold Steel: master tanto II, Black Bear sub hilt and a 1796 light calvary saber. The first two have VG-1 San Mai III blades. These are sandwich steel but not that you would notice; that is they are not manufactured to look like any type of Damascus steel blade. They just look like fine knife steel.</p>
<p>All three of these knives are part of my collection and will never be used. So, I cannot really provide any type…</p>
<p>It is a beautiful knife that Guy has.</p>
<p>I currently own 3 blades from Cold Steel: master tanto II, Black Bear sub hilt and a 1796 light calvary saber. The first two have VG-1 San Mai III blades. These are sandwich steel but not that you would notice; that is they are not manufactured to look like any type of Damascus steel blade. They just look like fine knife steel.</p>
<p>All three of these knives are part of my collection and will never be used. So, I cannot really provide any type of review other than to say that I like these higher end Cold Steel blades and from a manufacturing, purpose design and aesthetics perspective they are far and away tops in their class.</p>
<p>Alas, in regard to my understanding of San Mai value in blade strength, I am still where I began, confused.</p> I also wanted to include this…tag:iknifecollector.com,2012-08-18:3181080:Comment:6776822012-08-18T14:36:12.230ZSteve Hannerhttps://iknifecollector.com/profile/HogHanner
<p>I also wanted to include this link <a href="http://www.iknifecollector.com/photo/my-last-matt-bailey-san-mai?context=user" target="_blank">http://www.iknifecollector.com/photo/my-last-matt-bailey-san-mai?context=user</a></p>
<p>This is a photo iKC Member Guy has posted. Interesting to note how artful this particular blade and knife is.</p>
<p>I also wanted to include this link <a href="http://www.iknifecollector.com/photo/my-last-matt-bailey-san-mai?context=user" target="_blank">http://www.iknifecollector.com/photo/my-last-matt-bailey-san-mai?context=user</a></p>
<p>This is a photo iKC Member Guy has posted. Interesting to note how artful this particular blade and knife is.</p> Well having said all that Col…tag:iknifecollector.com,2012-08-17:3181080:Comment:6771002012-08-17T22:35:41.247ZSteve Hannerhttps://iknifecollector.com/profile/HogHanner
<p>Well having said all that Cold Steel is selling a VG10 blade that has this exact San Mai process. Any chance you will buy one? I would love if you had a chance to review one if you buy it. I am kind of fascinated by the concept actually not knowing if it adds anything other than pretty!</p>
<p>I was just looking at another members photo of a striking San Mai blade. It was custom and not Cold Steel, but looked great.</p>
<p>Well having said all that Cold Steel is selling a VG10 blade that has this exact San Mai process. Any chance you will buy one? I would love if you had a chance to review one if you buy it. I am kind of fascinated by the concept actually not knowing if it adds anything other than pretty!</p>
<p>I was just looking at another members photo of a striking San Mai blade. It was custom and not Cold Steel, but looked great.</p>