VincentBeek
Well-Known Member
I am looking into buying a bread knife to replace my 50 year old plastic handle one and I have found some that are using VG10 or even HAP40.
For example a Takayuki serrated sujihiki 240 or Ryusen Tanganryu 210.
Given the reputation of VG10 being chippy is it a good idea to make a bread knife of this steel?
Is it good to have such high HRC anyway for a bread knife?
I usually buy German bread with a thick and hard crust.
For example a Takayuki serrated sujihiki 240 or Ryusen Tanganryu 210.
Given the reputation of VG10 being chippy is it a good idea to make a bread knife of this steel?
Is it good to have such high HRC anyway for a bread knife?
I usually buy German bread with a thick and hard crust.