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Showing 1 of 5 conversations about:
Mguidry5
15
Jun 4, 2017
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Would be nice to know what kind of steel. "Stainless steel" is a bit generic info for an enthusiast community.
Jun 4, 2017
JamesAsh
132
Jul 31, 2017
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kstokleyI.e.... It's junk.
Jul 31, 2017
FriedShoe
188
Aug 1, 2017
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kstokleyNo, that's wrong. The steel is X55CrMo14, which is listed in the table at the bottom with some other steels (including 440A) for some reason. X55CrMo14 is just another budget steel, but it's much better than 440A.
http://www.knifeup.com/what-is-victorinox-steel/ 1.4110 is X55CrMo14 under a different specification.
Aug 1, 2017
JamesAsh
132
Aug 3, 2017
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FriedShoeAh, ok. Thanks for clearing that up. I have a big kitchen cleaver in X55CrMo14 and it holds its edge pretty well considering the abuse I give it.
Aug 3, 2017
Paintbait
5
Oct 28, 2017
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FriedShoeThere are multiple steels listed because chefs knives often have one steel that is a 'core' and then are 'wrapped' in another type of steel that looks pretty/provides corrosion resistance. That being said, I don't think this is worth it even at this price. For $100 you could get a knife from a brand that specializes in cutlery (not SWISS ARMY KNIVES).
Oct 28, 2017
FriedShoe
188
Oct 28, 2017
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PaintbaitIt's fairly common to see multiple steels used in many Japanese knives, either two or three layers. Having three layers is by far the most common today and this forms a laminated steel known as san mai where the harder core steel is jacketed on either side by (usually) less expensive and softer steel or iron.
Traditionally the softer outer layers were added to reduce costs and improve strength as high quality steel was both expensive and not as strong as it is today. Today, the outer layers are sometimes a pattern welded damascus steel, sometimes a stainless steel (whether or not the core is carbon), and most often just plain.
In modern times, the use of san mai is still mostly about reducing costs as a laminated steel is much easier to work with than mono-steel when making knives, for the most part at least. Common steels used to today are things like X50CrMoV15 (Wusthof, Zwilling, Mercer, etc.) and X55CrMo14 because they are easier to work with during manufacturing but these steels don't perform all that well.
In any case, none of that applies here because the Victorinox is mono-steel through and through.
Oct 28, 2017
Dmada
3
Dec 8, 2017
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PaintbaitActually their kitchen knives are highly rated for the most part. Cheaper than Henckels or Wustof and hold a better edge IMHO. I have this knife and it is very well made. If anyone is near Monroe CT, you can get great deals at the corporate store.
Dec 8, 2017
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