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vs3455

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Hi .I am finally find the chef knife that i like to get
http://www.sabatier-shop.com/2460-200---8-generations-cooking-knife-10-in---200-range.html
but the problem is the steel, it said : Stainless steel, loaded with nitrogen Cryogenic Tempering: hardness HRC 60 + / -1
I am afraid its will be too hard and have the same problems as the knifes with VG-10 steel and similar and hardness 60+ hrc is that right?
Is anybody have use stainless steel knifes with hardness 60+? The riasone i asked,because i use german knifes which is softer about 56rhc and they can stand a hard job on the kitchen,i don't use it for a bones,of corse, but sometimes i can peel up ananas,cut a pice of chocolate or hard cheese,80% of job on my home kitchen i do with my chef knife.Is thet stainless knife with the hardness 60hrc can perform that job without chipping of the edge like some J knifes with vg steel and so on.Thanks.Best regards.And sorry for my english
 
Im sure Benuser will be around soon enough to give you his input on that knife
 
I've used a VG-10 nakiri before; lots of chopping and seldom light butchering. It never chipped on me, but I don't know well enough about anything to suggest if you should buy that knife or not :( ... I can tell you that this knife inparticular was very difficult to sharpen.
 
Looks interesting, guessing the steel is n690.

Not sure what issues you've been having with other knives, but a well heat treated knife with a geometry matched to the application should give you no issues
 
I can't offer anything re that specific knife and chipping. But have never heard of Sabs having a chipping problem. Are VG-10 problems with chipping something you've experienced or something you've read about?

Will suggest that a 10" knife is a lot of knife. A whole lot of knife. Most home cooks will be better served with 8".
 
well i feel comfortable with 10 inc as well as 9,never have 8 :laugh:.yes i read a lot about VG-10 problem with chipping if it used for hard products, that it doesn't forgive mistakes,that was the reason i stay away from the very hard steel like vg-10 60-63hrc and so on,and stick around knifes with softer steel like 57-58hrc,because it could loose sharpenes but you can put it on the steel and its ok again,without chipping of the edge.
 
I would be very surpriced if that Sab where prone to chip, i have done some testing on AEB-L and it hold's up good until almost 63Hrc.
Above this it shows signs of brittleness
 
try looking for AEB-L knife. Good HT AEB-L (13C26) steel provide fine edge, good toughness & easy to sharpening. Hardness about 58hrc~61hrc, average edge retention.
 
vs3455 said:
well i feel comfortable with 10 inc as well as 9,never have 8 :laugh:.yes i read a lot about VG-10 problem with chipping if it used for hard products, that it doesn't forgive mistakes,that was the reason i stay away from the very hard steel like vg-10 60-63hrc and so on,and stick around knifes with softer steel like 57-58hrc,because it could loose sharpenes but you can put it on the steel and its ok again,without chipping of the edge.
Click to expand...

If that's the only reason you're worried I wouldn't be concerned. Just use the knife sensibly and you'll be fine. Also, I got mixed up, it's n360 that is nitrogen containing not n690
 
Can't tell you anything about that steel, but @60 +/- 1 Rc there is no reason for any concern about brittleness, unless Heat Treatment has been done very poorly, as reported sometimes with VG-10. I guess it's what Henckels calls Cronidur-30 and uses for their most expensive series.
If they kept the traditional cross-section geometry of the Sab there is even less reason for concern: they are not known for being ridiculously thin behind the edge, the edges are strictly symmetric and sharpened at a rather conservative angle, all very different from the Japanese blades we mostly discuss here.
I like the profile a lot, 25cm is my favourite size, an ebony handle is very comfortable and I'm glad to see some innovation in French cutlery.
 
From earlier releases of K-Sabatier's 200 series I remember they had used steel by Sandvik. I guess it's 14C28N, while Henckels for its Cronidur30 shops with Krupp.
 
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