These are the stainless steel versions of our 3rd cook's knife design - Florentine Three. The steel we use in this one is Sandvik's 14C28N, an ultimate combination of hardness and corrosion resistance. This steel is the latest development in Sandvik's range of knife steels. Optimized chemistry provides a top grade knife steel with a unique combination of excellent edge performance, high hardness and good corrosion resistance.This new grade matches the previous highest achievable hardness without affecting the microstructure. Blade re-sharpening is therefore easy. At the same time, edge stability in terms of microchipping and edge folding or rolling is also good.
About the design process: This time I went back to my original thoughts about what a western cook's knife should be, which in my eyes is as versatile as possible, has a good weight and balance with a grip that fills your hand and with a nice "rocking" curve on the edge. This is basically a take on my first knife using the tools I now have. This knife sits pretty high on the cutting board and you might find it especially comfortable at first or it might take a few days of getting used to, it's about 3-7mm wider than most chef knives which doesn't sound like much but it changes the angle of your wrist quite a bit and is mostly designed for pinch grippers like myself. This time we used steels which are much easier to sharpen but as hard as the Florentine One with great edge retention. We ground the blade flat from top to bottom as opposed to the original version and we made it much thinner, especially behind the edge. The result is a beautifully balanced knife which is both aggressive and agile and i'm sure you would enjoy it very much.