Florentine Kitchen Knives Florentine Three Discussions | Drop

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Florentine Kitchen Knives Florentine Three

Showing 1 of 12 conversations about:

Florentine Kitchen Knives Florentine Three

Bogarte

109

Mar 30, 2017

If forged better to use, Hitachi Aogami Super or Hitachi Shirogami #1 or Aogami #1 or if ground CPM-154, CPM-S35VN, CPM-D2, Elmax, Cowry X. This is from Stacy Apelt on Blade Forums...,he is a bladesmith and knows what he is talking about.

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HaraPuzo

Mar 30, 2017

Bogartehey Bogarte, would you kindly provide a link to the info you're referring to? I did google it all and its super technical. if one were to buy a carbon kitchen knife like the ones in this drop, is it better to get a Kramer? or are there better and less expensive options? thanks!

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Detex

537

Mar 30, 2017

HaraPuzoHead over to blade forums, there are lots of opinions over there. There are a lot of options out there from cheap to crazy expensive with good steel, a lot of the pricing is "fit and finish" as well as heat treatment of the knives more than the cost of the steel used.

Bogarte

109

Mar 30, 2017

HaraPuzoSure....but it is my coverman who collects knives. At 1 lb and 12 inches long....I can't mess with any of them. The technical information is beyond me. You will have to go to the Blade Forums: http://www.bladeforums.com/forums/showthread.php/1004621-Best-steel-for-chef-knife