JKerr
Senior Member
- Joined
- Nov 27, 2011
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Hardness isn't really a concern, assuming you're talking about rockwell? I've been using Sabs as my chefs knives as they're the only chefs knives I really have around. My go to knives at the moment are a Sugimoto #7 and a Fujiwara Teruyasu cleaver which I think are both around the 63 mark.
Out of interest, does anyone know what the Katos are hardened to? Broken tips and chips don't seem to be that uncommon with them.
Out of interest, does anyone know what the Katos are hardened to? Broken tips and chips don't seem to be that uncommon with them.