What is BD1N steel (knives)?


#1

Here’s what I just got from the knife sharpener that goes to my local farmers’ market:

YOU WILL BE THE FIRST FARMERS’ MARKET CUSTOMERS TO HAVE A CHANCE TO BUY THESE BEAUTIFUL YATA KNIVES!! MADE FROM BD1N STEEL, ACCOMPANIED BY A BEAUTIFUL CORIAN HANDLE!

Question, what is BD1N steel? Anyone heard about the brand before?


#2

I haven’t, but the balance looks off. That’s a very short handle.


(Ray Briggs) #3

Hi sck,

BD1N steel is American steel–very high quality–roughly the same hardness as sg-2 powder steel. Used on Yaxell Dragon, and Ken Onion Sky.

See: http://www.cutleryandmore.com/yaxell-dragon

I have a Ken Onion sky detail knife that’s absolutely terrific!

Ray


(For the Horde!) #4

Not a popular steel. It is a ok steel. Not heard of Yata the brand. It depends how much the guy is trying to sell it to you. Knives geometry and grind are very important too.


#5

Today is market day and I went to check out the knives at the sharpening truck. A 8" Yata santouku is $110. He also has a Yaxell Dragon 8" santouku that uses the same steel for $140. According to him, Yata is not a Chinese brand (designed somewhere else, but I forgot what he said) but is made in the Chinese capital of knives in Yangjiang, Guangdong. Even though I wasn’t looking to buy, the white corian put me off a bit as the transition between the corian and the rivets weren’t as smooth as it should be. And perhaps the white semi-shiny color/ texture didn’t quite sing to me, so the workmanship felt a little lacking at that price point. Compared to my Wusthof santouku, the handle felt a little light.

Didn’t bring a phone book to test. Chem. Should have thrown a peach in the air and try to see if it sliced clean through. I am just kidding.


(For the Horde!) #6

Thanks for reporting back. $100-140 is not outrageous for a good knife, but I am not convinced that you cannot get a better knife. The Yata knives have an unusual design which I don’t particularly like. Sorta of what Bookwich said, but I think we dislike different aspecst. For the Yata knives, I simply find the knife profile too curved for a Santoku.

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I am not too critical of handle finishing, but it has to meet certain basic needs. For example, a Watanabe Nakiri I have has a unpolished handle which the handle does not tightly fit to the ferrule. Still, it is one of the best knives I have seen.

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If you are interested in Santoku, I would recommend Miyabi Kaizen II (stainless steel, nice pattern, good returning policy, coming from a large cutlery company: Henckels), Glestain (stainless steel, quick food release, and nice profile)…and of course, many wonderful carbon steel knives.

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(For the Horde!) #7

Glestain food release ability is real. Here is a video if you haven’t had a chance to see it. It can really help you workflow. You can easily go through your food without stopping to wipe the food off your blade.


(Ray Briggs) #8

Hi sck,

Never heard of the Yata, but the “Dragon” is designed by Ken Onion (it’s 8.5 ") and manufactured by a big time Japanese Company. It’s a combination of a santoku and a nakiri and has been selling well–was sold out for awhile.

Ray