{"id":5706,"date":"2017-02-02T11:55:08","date_gmt":"2017-02-02T10:55:08","guid":{"rendered":"https:\/\/samuraischwert.kaufen\/?p=5706"},"modified":"2018-05-16T18:20:47","modified_gmt":"2018-05-16T16:20:47","slug":"l6-steel","status":"publish","type":"post","link":"https:\/\/samuraischwert.kaufen\/en\/samuraischwert\/bestandteile\/die-klinge\/l6-stahl\/","title":{"rendered":"L6 Bainite steel for samurai swords"},"content":{"rendered":"

L-6 is one of the best steels for swords. The material is hard, resistant and has all the properties you could wish for in a sword for cutting tests.
\nTherefore, the question arises: So why are there so few swords made of L6 steel?<\/em><\/p>\n

Complex processing<\/h2>\n

For blades made of other materials, differential hardening according to the Japanese model is \"relatively simple\" (with clay hardening) and can be imitated reasonably well by Chinese swordsmiths. In order to achieve the desired structure (high hardness on the cutting edge and less hardness on the body) with L6 steel, a complicated heat treatment is necessary. The process requires precision and a great deal of expertise. Only a few forges in the world can successfully master this process.<\/p>\n

\"Knife<\/p>\n

L6 steel - no knife steel<\/h2>\n

Outstanding properties of L6 steel include the fact that it hardly bends at all and is extremely stable despite its low weight. This is a great advantage for swords. These properties are less interesting for knives and are therefore probably the main reason why the steel is generally not as widely used as carbon steel or stainless steel, for example. L6 is also much more susceptible to rust than other types of steel and is therefore not necessarily ideal for kitchen knives.<\/p>\n

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The typical composition of the steel<\/h2>\n

The steel owes its special properties to its chemical composition:<\/p>\n