These are very interesting knives, and a good fit would be in a commercial kitchen. The steel is like a tougher version of SG2. It still takes that razor sharp edge, but its tougher and less 'chippy' than SG2 / R2 even at higher HRC ratings.
Only certain makers are allowed to use this steel. Its exceptional. Grinds on these are a bit on the workhorse end of the spectrum. I am curious to see how this new guy holds up after hours and hours of use in a busy kitchen.
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