hi all , i am a bit of blade nut ,,not just coocking/chef knifes ,,i like all from knife throwing to sharpening /mitja kavec eu

[michomicho223]

hi fellow knife lowers ,, i am interested in // twin cermax m66 petty 5 inch knife, 66 rockwell edge zwilling knifes ,, did any of you have pleasure to compare this blade vs similar hard japanese blades ,, this twin cermax supposed since made from powdered steel and crio hardened ,lus what not ,suppose to have 66/67 hrc edge hardness and it suppose does not rust or is sensitive as japanese knifes are //cost of damascus is nuts this 5 inch petty knife i wanted is a poor man s no bells and whisels base twin cermax m 66 knife but it is san mai and center is powder steel hardened to 66 hrc ,,it look stunning /i can not get any test vs japan made knifes ,,if this is as great as advertised ,than we got best of both extremes european /french model rust resistant 66 rockwell knife that is also beautiful just to look at ,,PLEASE IF ANY GOT THIS ZWILLING LINE KNIFE ,TELL ALL YOU CAN ABOUT IT //THANKS ,NOW IF THIS IS NOT BEAUTIFUL KNIFE AND IF TRUE 66 HRC ,,I WANT IT//

 

[Matus]

Welcome to the forums

 

[blokey]

Pretty sure that's ZDP-189, an PM steel used in alot of Japanese knives since this is also made in Seki, Japan.

 

[jedy617]

What Blokey said. Should be good to go, zwilling is not going to be lying about their HRC. But if you want thinner higher performing knives with the same steel, look for ZDP-189 from a company like sukenari as said above. Same steel, but the knife is ground thinner so will cut better.

 

[TB_London]

I’ve got a few of them, steel in them is zdp189 but zwilling gave it some codename. They made them in their Japanese factory so are in line with Japanese factory ground knives, and being zdp follow the manufacturer HT process. There are other zdp knives out there if the steel is important to you.

Pros- they’re a useful knife for when you want something that is less fussy than carbon with cutting stuff and then being left without wiping e.g good for non knife wife to use.
The steel takes a good edge and will keep it for ages- the super sharpness fades at the same rate as other steels but settles into sharp enough for a longer time.

Neutrals- I pinch grip so the handle is more counterbalance, in that regard no issues.
They’re machine finished perpendicular to the edge so scratches from scrubbies etc show more

Cons- the cutting geometry is pretty standard, not as good as higher end Japanese knives.
Thinning is no fun, as the steel is hard, and reveals wavy grinds that take time to make look good again
Edge profile is more German than I like with a bit too much belly when compared to a classic Japanese style which more suits my cutting style

They’re decent knives, used to be on offer fairly regularly but don’t see them anymore as think zwilling stopped making them

 

[max10k]

hi fellow knife lowers

If you get this in time cutleryandmore has the previous Twin Cermax MC66 on sale at $129.95, not Damascus and the handle is black. As was said this is most likely ZDP-189 steel, 66 HRC. The knife itself has 'Made in Japan' printed on the blade even though the brand is German. I bought one myself recently, at that price it was a very good deal IMO.

 

[Qapla']

hi all , i am a bit of blade nut ,,not just coocking/chef knifes ,,i like all from knife throwing to sharpening /mitja kavec eu

Welcome. What kinds of knives do you sharpen, and what kinds of knives do you most often throw?

 

[Jovidah]

Not to nitpick, but as others said:
-This is for all practical purposes a knife made with Japanese steel in a Japanese factory but with a German logo on it.
-There's more to a good knife than just HRC.
-Not all Japanese knives are fragile or sensitive to rust. In fact this ZPD-189 is a Japanese steel and there are plenty of Japanese makers who make knives in a variety of stainless steels.
-I wouldn't consider a 'German profile, German balance with Japanese steel' the best of both worlds, but this is personal preference territory. But there are many other things that make many Japanese knives better than your average mainstream German ones in the opinion of many forum members here (whether it's profiles that are less excessively curved, being lighter, having a more forward balance, having thinner grinds, being thinner behind the edge, etc).
-But most importantly, and I'll just repeat this to emphasize: stop focusing on HRC values. They're not a very useful indicator of whether something's a good knife or not.