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Thread: Any kitchen knife in Sandvik 12C27?

  1. #11
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    as far as i know wenger uses 12c27 as well.

  2. #12
    Senior Member riba's Avatar
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    I have a Mora boning knife (7124UG), really great value for money.

  3. #13
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    Two years later... . 12C27 is still used a lot by French Laguiole knife makers. They sometimes make kitchen knives, too. So you can sometimes find a semi-custom 12C27 kitchen knife from that part of the world.

  4. #14
    Senior Member Benuser's Avatar
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    Thanks, Mark. Since, I found that the 12C27 used by Opinel is in fact a modified version, with added carbon, thus going from .5 to .9%.

  5. #15

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    I'm probably wrong (I often am) but I was under the impression that 12C27 had been discontinued, and replaced with 14C28. Anyone know the truth?

  6. #16
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    Isn't the suisin inox honyaki series in 19c27?

  7. #17
    Senior Member Benuser's Avatar
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  8. #18

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    The Knifewear damascus line is in that steel; but I know nothing about that knife.

  9. #19
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    EKA of Sweden used to make an 8" chef knife in 12C27, it is thicker than the typical Japanese knife but also can take more abuse. Don't know if they still make it, you could do a search if interested.

    Quote Originally Posted by cave_dweller View Post
    I'm probably wrong (I often am) but I was under the impression that 12C27 had been discontinued, and replaced with 14C28. Anyone know the truth?
    Both steels are still available and widely used by many knife manufacturers. Kershaw used to use 12C27 and 13C26 in some of their knives but now use mostly 14C28N (not counting the Chinese made knives which use 8Cr13, 5Cr, 3Cr ).

  10. #20
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    The 14C28N is more suitable for kitchen knives

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