quote:
Originally posted by Danyull:
Does anybody know what kind of steel he uses for his cutting edge?
Coincidentally, I just got a sale offer from my local knife shop for Henckels' Kramer series of knives, all based on his designs. I've been thinking about a Santoku blade for a while now (not sure whether I really need another of what is basically a chef's knife) and this one is pretty attractive, and at a price that's not stupid.
Regarding the steel, they say "a state-of-the-art core of Micro-Carbide SG2 powdered steel that is hand honed to a razor-sharp edge and beautifully encapsulated with 50 alternating layers of nickel & stainless steel per side, then polished to reveal an exquisite Chevron Damascus pattern. Each blade undergoes a special hardening process to maximize the properties of the steel. The result is a blade with 63 degree Rockwell hardness and exceptional cutting edge retention." I don't understand what some of that means, but it's probably pretty good, and as I wrote above, it is a very good-looking knife, which is reason enough to buy it now that it's on sale.
Guess I just talked myself into it. Man, am I a sucker!
