Sur La Table is about to start selling the 'Evolution' line from Miyabi which uses a steel that Zwilling designates as FC61 with a hardness of HRC61. It is a fine grained stainless steel. Does anyone know what this is?
"Revolutionary FC61 Steel pairs Fine Carbide distribution with an astonishing 61 Rockwell hardness and has never before been used for kitchen cutlery—despite many attempts"
The geometry itself appears to have washed down from Morimoto's prior association with Miyabi, and it appears similar to the Morimoto series, which, in my opinion, is excellent geometry.