Kitchen Knives
In kitchen and butcher knives, the cutting edge is the most important, so the knives use a material that can be hardened to a very high hardness - making it more fragile, but there is no rough handling such as chopping or throwing. Such a knife holds the blade for a very long time. The hardness of the material (steel) depends on the carbon conte...
In kitchen and butcher knives, the cutting edge is the most important, so the knives use a material that can be hardened to a very high hardness - making it more fragile, but there is no rough handling such as chopping or throwing. Such a knife holds the blade for a very long time. The hardness of the material (steel) depends on the carbon content (min. 0.9%) and its correct turbidity. The correct hardness should be about 56 to 61 HRC.
