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Product Description
In the blade business since 1884, Victorinox has earned its place in the hands of outdoorsmen, soldiers, office workers, and chefs. The Swiss Modern Knife series combines premium materials and streamlined looks for cooks of all kinds Read More
Oh, plus $200 is it now? That's a bit like offering a Porsche for $300 and then saying the other three tires and the car are plus $90,000.
It's a pretty good deal if you only need the one tire...
What does "full flat" grind mean? I can't see any pictures that really show the grind, are they taper ground, do they have distal taper, etc. I'd assume they're at least taper ground but to me a "full flat" grind sounds like one of those really cheap knives made out of a piece of flat steel with a huge bevel providing the only taper.
PS. This was supposed to be a reply to @AngryAccountant but it looks like massdrip's discussion software has stuffed up yet again...
rdodevFor the Santoku:
Steel type is unspecified Stainless, but I'd guess X50CrMoV15 as that's standard for other Victorinox knives. It is hardened to 58 HRC, and at the spine is 1.8mm thick. This steel is very similar in properties to AISI 440C, and contains .48-.60% Carbon, and 14.5% Chromium.
Grind type is full flat as you can see in the pictures.
Edge angle is likely typical of Victorinox knives again, where the final edge put on is via belt, therefore it is slightly convex, but the sharpening angle of it is 22º. I personally sharpen via jig my Fibrox chef's knife to 20 degrees, which works fantastically.
Country of Origin is Switzerland, though X50CrMoV15 is a prototypical German stainless steel, don't be surprised the Swiss like it too.