Demo for “Spicy White” 26C3 Steel | How Does it Cut??

Let’s see how well this chefs knife cuts up a pineapple. It’s no secret that the thinner the knife the easier it cuts through whatever you are cutting. This knife is incredibly thin and gives no resistance when cutting.
The edge retention on it is also very good for a simple carbon steel. It is about the same edge retention as hitachi white or blue steel but can get just as keen as hitachi White steel. This knife makes cutting food up a pleasure.
If you guys have any questions feel free to leave them in the comments or email me at [e-mail]
Music in the video was downloaded from bensound.com

[@Divine_Serpent_Geh]

That looks like a great little gyuto. Been curious about 26C3. What kind of geometry/angles and hardness are you running on this guy?

[@TheVapSter]

Oh and the strop you made me has been doing great! The craftsmanship is magnificent. Thanks. I may be in contact in the future for another but made with a different leather.

[@Iheartknives1]

Hit me up any time Blake I’d be glad to make you a different strop. I’m glad you like it! Thanks for your comments and watching the video!

[@TheVapSter]

Seems to cut amazingly!

[@Iheartknives1]

Definitely. This pineapple wasn’t quite ripe either and it sliced through it very easily. A softer pineapple would’ve been like nothing

[@mikelikesknives428]

Like a hot knife through butter! Beautiful knife Mike! I don’t see you sharpening that one very often.

[@Iheartknives1]

Thank you! I only sharpened it once but it’s fairly new. I made it about 3 months ago and since it’s simple carbon steel it will strop back really easily. Thats the plus side of simple steels.

[@carknelson5895]

Where did you buy it?

[@Iheartknives1]

I actually made it. It’s a custom gyuto I made for myself.