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High carbon steel knife care

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  3. High carbon steel is a tough and long lasting steel and will keep an edge for much longer than stainless steel. Used properly your knife should only have to be put on a sharpening stone once a month and on a sharpening steel once a week. This is if you are using it on a daily basis
  4. Knife Care You new knife is made from high carbon steel. If you've never owned a high carbon steel blade, you should review the below instructions in order to prevent disappointment.Here is a little overview of how to best care for your new knife:Wash & Patina: This is a non-stainless carbon steel knife (made fro
  5. If you have high-carbon steel knives — like.8 percent carbon and up — they get really reactive to rust. Between.3 and.8 percent, it rusts less and will be a little easier to take care of. Will Price Assistant Editor, Home and Design Will Price is Gear Patrol's home and drinks editor
  6. High-carbon steel — the traditional material used for making knives centuries before stainless steel was invented — has a mystique and sexiness all its own. In Japan, it was the traditional material for making samurai swords, and then later, kitchen knives. Preparing food with a knife made of carbon steel links you to this 1300-year-old.
  7. Carbon Steel Care The vast majority of knives produced here at Great Eastern Cutlery utilize 1095 High Carbon Steel. Carbon Steel is a very traditional material which has several advantages over stainless steel such as edge retention, its willingness to take a keen edge, and its ability to gain a very high polish

Notably, this includes knives with D2, 1095, A2, O1 and otherwise unspecified high carbon steel blades. Some knife makers, such as Great Eastern Cutlery, use carbon steel in almost all of the knives they produce. The generally cited virtues of carbon steel blades include ease of sharpening and ability to take a very keen edge Today, carbon steel knives are some of the best knives (under $50) to get if you are a beginner in the culinary arts. Chef Carbon Steel Knives Maintenance Tips, Tricks, and Ideas. In comparison to stainless steel knives, carbon steel knives require a little more maintenance work than your day-to-day knives One of the most important steps in taking care of your carbon steel is keeping the blade clean. That means wiping down your knife while you cook. It may seem tedious at first, but it will keep your blade from rusting All knives need to be cleaned and all moisture wiped off before they are stored. This is the key to taking care of a carbon steel blade. Simply wipe off the moisture when it gets wet. There is a difference between a patina and rust Where as things like Mineral Oil are food safe and FDA approved. 1095 like other carbon steel blades just need a wipe down after each use and in time will develop a nice patina. Patinas protect and give character to the knife. Patinas and Rust are both forms of oxidization, true. But unlike rust, a patina is a different chemical makeup

Carbon Steel Knives & Blades - Hand Tool

part one of my short series on how to maintain your high carbon steel knives and how to keep blades them from rusting. This series will cover how to store yo.. Hi, I plan to buy an high carbon steel camp knife (I like a lot these bulky Ontario knives). From various readings, I understand that care is THE concern for 1095 steel. Therefore, I'd like to know the opinions of experienced owners for these points: - what kind of oil is recommended.. high carbon steel. Above all else, keep your carbon steel knife dry between uses. The nature of the steel which allows for a superior cutting edge is also quite corrosion prone. For real, if you leave your knife with a few droplets of water on it after doing the dishes there will be rust on your blade by morning. But don't fear

Caring for your High Carbon Steel blade is pretty simple: Clean your knife or razor with warm water and soap after you use it. Don't put your custom blade in the dish washer. It's much to harsh of an environment for your knife. Dry it off really well when it gets wet. If you let water sit for a period on your bl How to care for your knife. Treat your knife as you would your favorite hunting rifle or non-stainless steel handgun. Unless specified, all Caffrey Knives are Carbon or alloy steel, and they will rust. 2. DO NOT! Allow your knife to remain in a hot environment such as a dashboard or near a high source of heat Carbon steel knives and blades are prone to rusting and oxidisation. That is essentially the purpose of this article. As a rule of thumb the higher the carbon content the quicker the blade will begin to oxidise when in contact with oxygen and liquids. Liquids can come in many forms such as water, food acids, even simply moisture in the air

CPM 3V steel has the following steel composition (Note the high amount of vanadium content which produces some of the smallest and hardness carbides in knife steel.) 0.80% Carbon 7.50% Chromium 2.75% Vanadium 1.30% Molybdenu A fine knife is like any investment in a tool; you have to do some simple things to care for it. Unlike silverware, which may sit in a drawer for years without the slightest care, a custom knife is a finely made tool with an organic component (the carbon in the steel), and can deteriorate if not cared for Caring for a carbon-steel knife requires ritual-like devotion. A mineral-oil rubdown is how I say goodnight to my favorite blade. Not my carbon steel, no way. I handle my carbon steel blade like a samurai treats his sword. It's all reverence and care, one hundred percent of the time, because the knife demands it Speaking of high-carbon steel, several high-end sushi knives are made from these materials, too. This type of knife can also be an excellent piece to add to your collection. 2. Avoid Any Abrasives. It is essential that you avoid any abrasives, such as metal polishes, rough cloths, and steel wool, when cleaning your knife Not all knives use stainless steel. Older knives, and some newer ones, use carbon steel that is more susceptible to effects of the elements and may need more frequent care. Knife performance and longevity are enhanced by regular care: Clean the entire knife regularly, including blade, pivot points and locking mechanism

For customers who would like to try the benefits of a High Carbon Steel blade, but are worried about corrosion, we recommend trying a knife with a laminated blade that features a High Carbon Steel blade core and outer cladding layers of either soft Stainless Steel or beautiful 'Stainless Damascus Steel' Mr Volcano - Knife Blade Steel - ( 12 inch x 2 Inch x 3/16 inch) 1095 High Carbon - Annealed - Flat Stock Blanks for Knife Making, Forging, BladeSmithing, Blacksmithing. 4.7 out of 5 stars. 193. $20.95 High carbon stainless steel pipes. Carbon steel is has a good edge when sharpened properly and regularly, and it is a much harder material for using in knife construction. Carbon steel knives corrode more easily and need to be oiled on a regular basis

Taking care of a high carbon steel knif

MICHELANGELO Kitchen Knife Set 10 Piece, High Carbon Stainless Steel Kitchen Knives Set, Knife Set for kitchen, Rainbow Knife Set, Colorful Knife Set- 5 Knives & 5 Knife Sheath Covers. 4.7 out of 5 stars. 749. $69.20. $69. . 20. FREE Shipping by Amazon. In stock on March 15, 2021 Carbon steel is an alloy of Iron and Carbon. To be considered a 'High-Carbon Steel' it must have a minimum of .5% Carbon, although, high-end knives will contain much more. Prone to surface rust, high-carbon steel knives require more care and maintenance than stainless

Butcher Knife, Handmade Forged Stainless Steel Full Tang

Knife Care - High Carbon - Marlin Cutler

D2- This High Carbon Steel is one of my personal favorite for knife making. D2 steel is an air-hardened tool steel that is considered semi-stainless because of its high chromium content (about 12%). This means D2 is more corrosion resistant that other High Carbon Steel but still has great wear resistance and toughness 2- It depends on the knife. With some san mai knives, the outer layer can rust very quickly, in a very few minutes. Whereas, I've got a solid white #2 carbon-steel cleaver that i use a bunch. With it, I'm pretty much OK as long as I rinse and dry it before we sit down to eat. The knife will tell you what it needs. See #3 Steel the blade frequently using a ceramic hone to take advantage of the edge-holding ability of carbon steel. Asian knives are typically sharpened briefly on very high-grit stones in lieu of steeling before use, due to asymmetrical or highly acute edge geometry - most cleavers, gyutos and santokus may be steeled on a ceramic hone, though Joined May 17, 2010. Just purchased my first carbon steel knife and am wondering if there is anything I should be aware of in it's maintenance. Of course, I wash and dry all of my knives after each task. That goes without saying. I will be cutting a lot of lemons, onions, etc that will rust or discolor the blade I enjoy the carbon steels in my knives for their capacity to hold an edge for a long period, and the toughness that comes with combined with the hardness, makes them a SURVIVAL KNIFES, even if they come with a low corrosion resistance, you can still overcome the rust if you take good care of your knife, the proof is many famous Chef knives are made from the 52100 Carbon steel, it's.

Kitchen knives significantly vary in price, appearance, performance and durability. You can buy them for a dollar at a deep discount store or spend up to $1,000 for one knife made by a top cutlery designer and manufacturer. High carbon stainless steel is among the top material choices for kitchen knives and, like its competitors, has pros and cons Avoid carbon steel—which requires a ton of care!—and go for stainless steel. Remember, though: Stainless doesn't mean it will never stain. Every time you use your knives, clean and dry them. In general Yes, It good for knives, its has a decent edge retention, great wear resistance, hardness, and good toughness, but it's not very great for corrosion resistance, therefore if you plan to own an O1 steel knife, I recommend you to take care of it after every humid usage (Drying and oiling the knife is a must) To bring out the pattern, the blades are placed in an acid bath. During this process, the more corrosive high-carbon steel is eaten away, leaving behind unique patterns. We then seal the blades using a museum-grade wax coating. 4 DAMASCUS CARE TIPS. Keep Damascus clean and free of moisture The 15N20 is a Nickel steel and is what forms the highlights of the pattern, whilst the 1075 is a Carbon steel and turns black when etched. When heat treated and used in a blade this combination holds an excellent edge. The blade will gain an attractive patina with prolonged use as with any Carbon steel based blade

CARBON STEEL KNIVES. Never put in the dishwasher. The harsh chemicals and hot temperature will ruin the quality of the blade and deteriorate the handle. This knife is 100% carbon steel, due to the nature of carbon steel this knife will tarnish and form a patina. This is to be expected and is nothing to worry about Carbon. T10 is a high-carbon steel. 0.95 - 1.04% might not sound like a lot, but in the world of steel, it is. High-carbon steels come with their own set of advantages and disadvantages. For one, the high content makes the T10 incredibly hard, sharp, and durable. This is why it works perfectly for swords such as katanas

I bought a custom made kukri combat knife made out of 1095 high carbon steel and I've put it through some very rigorous tests, chopping on dead oak trees, even bricks!! And my knife was completely undamaged. And this knife is 13 3/4 long and weighs 2lbs 8oz. This type of steel is high quality high carbon steel. Steel is a compound of iron and carbon. T o be classified as high-carbon steel, it needs to have anywhere from 0.6% to 1.7% carbon by weight. For premium cutlery and knives, the higher carbon content is typically better. For one, higher carbon allows for a sharper cutting edge 52100 high carbon steel offers great edge retention and easy sharpening and will make a good 52100 carbon steel knife for field use. However, the low corrosion resistance means this steel will perform poorly in wet conditions and will need regular care Take care of your carbon steel. Unlike stainless steel, all non-stainless steel blades, such as carbon steel blades, will oxidize or be affected by moisture and corrosive environments. So make it a habit to wipe the knife, and preferably oil the blade after usage. Be careful when cleaning and wiping the blade so that you don't injure yourself

Video: How to Care for a Carbon Steel Knife, According to an Exper

Knifewear's Guide to Carbon Steel Knife Care Knifewear

The Bob Kramer Carbon Steel Care Kit helps to maintain carbon steel blade cutlery. The rust eraser, otherwise known as the rubberized abrasive bench stone removes surface rust from your valuable knives without damaging the blades. Using water as a lubricant, the rust is erased. The camellia oil is a versatile, light oil from the seeds of a. The higher the level of carbon in a steel, the harder and stronger it becomes when heat treated. For this reason, many knife blades are made from high carbon stainless steel. The Pros and Cons of Carbon Steel. Carbon steel is probably the most commonly used material for modern knife blades. This is because it has many benefits. These include

Hand Forged High Carbon Stainless Chef's Knife / Red

Caring for Your Carbon Steel Knife - Great Eastern Cutler

In this case, a carbon steel knife has a high amount of carbon. When it comes to Carbon Steel knives, they usually have a material weight between 0.6% to 1%, and sometimes it can even reach 2.5%. If it happens to be higher than that, the result is usually the powder metallurgy Laminated carbon steel (LC) This steel grade is unique for knives from Morakniv. The core of the blade is made of high carbon steel surrounded by a softer alloyed steel layer. A high hardness, HRC 58-60, can be achieved through hardening, and the result is a knife blade with superior toughness and cutting edge retention

Caring For Carbon Steel Knives - CHUCKHAWKS

This steel grade is based on the 1095 steel—another high carbon steel for knives—but with the addition of elements Vanadium, molybdenum, nitrogen, and chromium. These additional elements set the two steels apart and give the Cro-Van steel better toughness and wear resistance than 1095 steel Carbon steel knives require additional care. These kinds of knives can rust if left wet and/or dirty. Following use, they should be cleaned and throughly dried. Carbon steel knives can be reactive with acidic foods. When used improperly, their use can cause color, taste, and/or smell changes with acidic foods Care of High-Carbon Steel Knives Caution: Blade is sharp. Handle with care. The resin-impregnated wood handle on this knife is impervious to meat, vegetable and fruit acids. We recommend that you do not put this knife in the dishwasher nor leave it to soak in water. Immediately after use, carefully han

Carbon Steel Knives Maintenance Tips and Hacks - Chef

420HC - A higher carbon version of standard Type 420 martensitic stainless steel. The Carbon content, combined with the high Chromium content, provides good abrasion resistance and edge-holding. This steel is not to be confused with standard 420 stainless steel. 420HC is an excellent general purpose knife steel when heat-treated with our proprietary Paul Bos heat-treat process Commonly Available Knife Steels 420HC. This is basically a retrofit of a very old steel, adding more carbon to the recipe of 420 (hence the HC for high carbon)

My favorite source for high carbon kitchen knives is an antique store. If a carbon steel knife has survived 50-100 years to land there, I figure it's good, and with care as mentioned above, it can be rehabilitated and serve you forever curious how to care for your knife? learn more. stainless steel vs. high carbon steel. We usually break down steel types into two categories - Stainless Steels & High Carbon Steels. It's what they say on the tin: stainless steels contain properties that allow them to be stain resistant and unlikely to rust. High carbon steels, as the name. Tramontina P-500DS Porterhouse Stainless Steel 4-Piece Steak Knife Set, Rounded Tip, Polywood Handle, Made in Brazil. Set includes four stain-free, high carbon steel 5″ steak knives. Features rounded tips with serrated edge blades. Dishwasher safe Polywood handles. Heavy-duty, triple solid alloy rivet construction In addition to containing more Carbon, Chromium and Tungsten than Blue Steel No.1, it also includes Molybdenum. It has a very good edge sharpness and excellent edge retention. It is also capable of attaining high hardness without being brittle. Consequently, many knife enthusiasts rate Aogami Super as one of the very best high carbon steels in. Today most kitchen knives are stainless steel, but Sabatier still offers a fine selection of traditional French chefs knives in carbon steel. Stainless steel cutlery is certainly more care free, but nothing can match the edge retention and ease of sharpening of fine carbon steel knives like these from Sabatier

How To Care for a Carbon Steel Knife Kitch

Our Daimyo Series Japanese kitchen knives are constructed from the highest quality materials, making them our finest chef knives. With a cutting core forged from the highest quality steel, these kitchen knives blend the hardness of carbon steel with the corrosion resistance of stainless. All Daimyo Series Japanese kitchen knives are pattern welded with 67 layers of Damascus steel, boosting. Yoshihiro Hayate ZDP-189 Super High Carbon Stainless Steel Gyuto Chefs Knife Premium Ebony Handle with Sterling Silver Ring Nuri Saya Cover. Sale price. $54999. $549.99. Save $300.01. Yoshihiro Hongasumi White Steel Yanagi-Kiritsuke Sushi Sashimi Japanese Knife Rosewood Handle with Nuri Saya Cover. Sale price The high-carbon stainless steel blade is well balanced; its edges are expertly honed and require little maintenance other than the occasional sharpening; and the smooth polymer handle is triple-riveted. This knife will make cooking fun again, since the food prep will be quicker, safer and easier

How To Take Care Of A Carbon Steel Blade - Unlucky Hunte

Sugg. Price $202 - $274 Our Price $119.95 - $229.95. Perfectly balanced to feel like an extension of your hand, this chef's knife deftly slices, dices, minces and juliennes. Its high-carbon-steel blade, forged in the renowned cutlery center of Solingen, Germany, tapers from handle to tip and from spine to edge Stainless knives are rust-resistant, but not as hard or sharp as carbon knives. But somehow, the Japanese found a way to get the best of both worlds. VG-10 steel has the carbon and stainless components combined into one. The secret quality of this steel lies in its components. At 1%, there is a lot of carbon on this steel

No.09 Carbon Steel Folding Knife. $18.00. Notify me when this product is available: The No.09 Carbon Steel Folding knife is great for larger tasks. Fold it up and stow it in a toolbox, or in your backpack while camping. The large profile of the No.09 knife makes it great for bushcraft, large wood carving and longer cuts. CUSTOMIZE THIS ITEM Carbon allows the steel to be hard, yet flexible. Chipped edge if a stainless steel blade. Stainless steel blades have the advantage of being resistant to tarnish and rust. The amount of chromium present determines how resistant it is. A knife with 11% chromium may be considered stainless but will eventually tarnish and rust Historically the phrase high carbon steel has been used to refer specifically to non-stainless steel with high carbon content. However, modern stainless steels can achieve similar carbon content to non-stainless steel. In the knife industry today, almost all steel is High Carbon, apart from some throwing knives Carbon Steel Can Still Cut It. Troney Toler of Knives Plus in Amarillo, Texas, says his biggest seller by far is the Case model 161 yellow-handle trapper with blades of Case's chrome vanadium carbon steel—which, according to a Case official, is 1095 carbon steel with added chromium and vanadium. (photo courtesy of Troney Toler

Question about Esee with 1095 High Carbon Steel Care

A fairly hard steel, tough, and relatively easy to sharpen. 12. CPM S30V Steel. Very popular for upper-level knives, the carbon content of 1.45 percent makes for a tough knife with great wear. Stainless steel: all-purpose chef's knife that can last for years without staining or chipping. Carbon steel: a super sharp, super durable knife that even a veteran chef would envy. Ceramic: a sharp, affordable and lightweight knife for occasional knife-skills-bragging-rights. A knife is a totally personal choice, and will vary from cook to cook Sure, a professional chef might be able to get a better cut with a carbon steel knife, but a stainless steel set is going to last your average household much longer with far less care-taking. Even everyday carry knives are, more often than not, made from stainless steel because - in spite of its shortcomings - it holds up better to day-to. 13. Carbon steel is more malleable and less brittle than stainless steel. This means that it is easier to hone on a knife steel, to maintain an extremely sharp edge. Some folks feel that the benefit of that sharp edge-for example, in easily slicing tomatoes, and other very fast prep tasks-is worth the compromise of more persnickety maintenance IN STOCK NOW!!! Limited Quantity!!! Nashiji High Carbon White Steel #2 Santoku - Yoshihiro Nashiji High Carbon White Steel #2 Santoku Japanese Multipurpose Knife - Size: 7(180mm) Our Yoshihiro Mazaki series are crafted by our master artisans with the utmost care to create high quality knives that offer exceptional performance with exceptional value

How to Properly Care for a Damascus Steel Knif

  1. Case 00038 Sod Buster Folding Pocket Knife with Yellow smooth synthetic handle. 38 by Case XX Knives. $33.99. Add to Basket. View Case 00038 Sod Buster Folding Pocket Knife with Yellow smooth synthetic handle E-mail a Friend. 4 5/8 Closed Sod Buster
  2. The steel composition in Bob Kramer Carbon Steel Knives are different from stainless steel and requires proper care. Gently wash with soap and thoroughly dry your knife after each use. Do not place in the dishwasher as it will harm the blade and cause the handle to crack. After washing, keep your knife in a universal block, on a magnetic bar.
  3. Blade of this knife has a nice file work and ismade of 512 layers of 4340 stainless steel and 1075 high carbon steel andhardness 55-58 HRC . This robust knife is lab tested under intense conditions,the balance and shape of this knife ensures perfect grip
Faberware Classic 4-pcCustom Big Daddy Camp Knife

Video: taking care of high carbon steel knives - long term

The knife is clad in stainless steel to protect against rust however the exposed carbon steel core (at the cutting edge) is susceptible to rust. Do not leave wet on the bench or the knife may rust. Dry thoroughly after hand washing and do not store unless fully dry. Use a paper towel to dry the blade instead of a teatowel as kitchen cloths tend. Knife Care and Maintenance. Keep the blades dry and wipe fingerprints and moisture off, after use, with a soft all cotton cloth or chamois. This is particularly important with blades of high carbon steel. Tarnishing or oxidation is a normal property of carbon steel and cannot be avoided After washing, rinse off with warm water and dry thoroughly with a towel. GLOBAL knives should NOT be placed in the dishwasher since it can damage the sharp edges of the blade. In addition, exposure to extreme heat and powerful detergents found in dishwashers can be harmful to CROMOVA 18 high carbon stainless steel PurposeQuest International . REDISCOVERING THE YOU THAT ALWAYS WAS! high carbon steel knife care. Posted by December 12, 2020 Leave a comment on high carbon steel knife care December 12, 2020 Leave a comment on high carbon steel knife care

Carbon Steel Knives Pros and Cons - Kitchen Knife Plane

  1. The carbon steel knife I got was made custom for me, so I really want to take the best care of it possible. My question is this--is there any way to keep a patina off of the knife? Now, before I get the inevitable response, I know that the patina is natural and protects the knife from rust, and that it doesn't really affect the food it is cutting
  2. Carbon steel knives can be a beautiful pain in the ass sometimes. They are usually sharper, a dream to sharpen, and have amazing edge retention. Unfortunately, they can rust if not given a little extra care. After a while the steel will oxidize and react with the air and start to change colour
  3. It's a great steel for cutting, but you'll want to make sure to properly care for this knife or it can develop a little bit of rust over time due to its carbon steel composition. *All CPM knives are high alloy martensitic stainless tool steels made using the Crucible Particle Metallurgy process. $160 - $250. 63-65 2 - Moderately easy to sharpe
  4. Despite taking a great deal of care and regular maintenance and sharpening, carbon steel knives are still the No. 1 choice of professional chefs. The razor-sharp edge of a carbon steel knife can't be beaten while also being one of the easiest to sharpen when it does dull
  5. 1095 steel is a very popular steel, especially inn combat knives. In fact, 1095 is the steel used in many US Military fighting knives. The 95 in 1095 stands for .95% carbon content in the steel. Like stated above, 5160 steel is a spring steel
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So, the amount of carbon in the blade tells you a lot about the quality of the steel. Low carbon means there is (.3% or less), medium has between (.4-.7%), and high is (.8% and above). Chromium - Combats corrosion. Stainless steel knives will have chromium as a major ingredient, typically at a minimum of 12% Magnetite turns carbon-steel knives a charcoal gray, giving them what we call a patina. Both types of oxidation occur when carbon steel comes in contact with oxygen and moisture (reactions that are sped up in the presence of salt). If water is left in contact with the blade for an extended period of time (for instance, if a wet knife is allowed. In addition, less expensive stainless steel alloys with lower carbon content will not hold an edge nearly as well as a high carbon stainless or a high quality non-stainless steel blade. That can be important and is the best reason to invest in a knife with high quality steel with a high carbon content Any steel with a carbon content of 0.55 percent or higher, or about one part in 180, is considered high-carbon steel. Pushing this content past 2 percent makes the result extremely brittle and of limited use, although this is how cast-iron products (e.g., wood stoves, cookware) are made. So as you can see, high carbon is a relative term

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Japanese knives made from Swedish steel are also considered to be made from a high carbon steel (HCS). The benefit of high carbon steel is simple — it gets really, really sharp. The. Mora Knives Classic #1 Blade Blank, Carbon Steel, NO HANDLE. Mora Knives Classic #1 Blade Blank, Carbon Steel, NO HANDLEMora Knives #1 Blade Blank, Carbon Steel, NO HANDLEThis Mora Knives Classic #1 knife blade has a cutting edge of 3.87 long, 3.12 tang and made of carbon steel. It is made in Sweden The No.06 Carbon Steel pocket knife is the smallest model that features the Virobloc safety ring. This little knife is non threatening and very durable. It is small enough to fit in just about any pocket and will likely become a staple of your everyday carry Therefore stainless steel blades should still be kept clean and wiped dry after use, especially many of the new high carbon stainless steels like ATS-34, and CMP-T440V. But they do not need as much care as carbon steel knives. Sandvik 12C27 -Stainless steel made in Sweden. Known as a premium steel