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
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