After reading about Cronidur 30 and it's properties as a knife steel I had to try it, there are two commercial companies using it, Boker and Zwilling (Henckel). A set of five kitchen knives lists at something like $3000+, $1100 for a set of four steak knives. After shopping for some time I found an 8 inch carving knife that lists at something like $450 for $88 on Amazon so I got it. This thing has a truly beautiful shape and feel, and has G10 handles. They are beyond sharp, and hold an edge as they are supposed to.
I found the set of four steak knives for $150 so I got those too, they are the perfect boning knife shape with a super thin and flexible blade. They are easily the best steak knives I've ever seen or used. I take a couple of passes on a full sized ceramic "steel" after washing them and they have easily maintained their factory razor sharpness. It takes no pressure to cut meat, and my wife always has one out when prepping vegetables and fruit. These are getting continuous everyday use.
I've been a fan of VG10 steel for it's ability to stay sharp while skinning and prepping deer, elk, or moose, but this steel is better.
I found the set of four steak knives for $150 so I got those too, they are the perfect boning knife shape with a super thin and flexible blade. They are easily the best steak knives I've ever seen or used. I take a couple of passes on a full sized ceramic "steel" after washing them and they have easily maintained their factory razor sharpness. It takes no pressure to cut meat, and my wife always has one out when prepping vegetables and fruit. These are getting continuous everyday use.
I've been a fan of VG10 steel for it's ability to stay sharp while skinning and prepping deer, elk, or moose, but this steel is better.
