new triple A french steel, hrc 59-60

[Jim]

I like the forks. Would be great to find out where they get their blanks from.

Finish on the blades is far from being called polished.

Love the forks!

[3200+++]

i have to clarify one thing:

laguiole has never been trademarked by original makers, thats why every industrial s**t can be called laguiole.
i own a 250$ sommelier in olive wood had made by "laguiole en aubrac" (precise maker) which is amazing. yesterday i saw laguiole kitchen set with nice looking red handles in supermarkets, for about 10$ a knife no doubt they come from different worlds.

now, perceval is a serious maker in my opinion. had always seen, owned and held very great pochet knives from them.
their work might no be flawless, but i wouldn't think they lie. the steel is called triple A because it is made by a nearby artisnal steel maker, and it means acier audacieux d'auvergne. they claimed it took 3 years to achieve a very fine grain steel, and collaborated with the steel maker and independant steel specialist to obtain it.

promo video of making
https://www.facebook.com/photo.php?v...type=2&theater

my toughts: overpriced yes, a piece of crap, no, i don't believe it.

[Benuser]

I would expect a serious maker to mention the steel composition either by standard code or by actual composition, and avoid fantasy names.

[3200+++]

me too, but in a country like france, don't let the unesco patrimony cooking thing fool anyone, 99.9% of people eat bad food and don't have a clue about knives. mybe perceval are trying to protect their discovery...

before actually trying the knife, we don't know... just saying this maker is far from the worse usually.

[Benuser]

In France it's perfectly normal to indicate steel composition. See how K-Sabatier, Opinel and others deal with this.
If it were such a great finding, it would get protection under intellectual property law.

[TB_London]

Wonder if it's similar to nitrobe 77 aka PUD177.0

[Justin0505]

So they're drop forged by machine, hollow ground... 99% of the blade mfg process looks no more special than any other factory knife. Looks like they spend way more time polishing the handles (which do look nice) than doing anything else.

The 280mm slicer and 90mm paring knives do look nice though:
Attachment 16203
Attachment 16204

However, $610 for the slicer and $345 for the lil' guy (for the "plain" g10 handle version of each) is unjustifiable when you think of what that would get you in high-end j-blade or even custom work from NA or UK. Now, if you exclude VAT, that brings them down to $488 and $276 which is closer to more normally over-priced knives from shun and henk/miyabi, but still much more and, IMO, still off by over $100.

[gic]

French prices are often crazy. For example, it's almost always better to by Le Creuset or any other high end french stuff in the US by a significant margin then in France even if you get the VAT refunded.

[mzer]

French prices are often crazy. For example, it's almost always better to by Le Creuset or any other high end french stuff in the US by a significant margin then in France even if you get the VAT refunded.

On the other hand, it is cheaper to buy copper pots at Dehillerin and have them shipped to the states than to buy them here. Weird.

[3200+++]

only once the VAT has been deducted did you know the same fench car "french assembled" is cheaper with more furniture in every foreign country? thats why we'll soon be in the same economical state of greece... lucky we'we developped some drones too ! (ok, horrible joke)

if members around here wish something in these shops or a price check (dehillerin, mora, every shop in this area (eglise st eustache in paris)) i travel there once week and can occasionnaly have a look.