These knives are stainless clad, pretty thick in the spine but with big ol bevels, I had a quick play in the kitchen with one and it made me smile. They’re not slight but the tall bevels makes them behave well, serious bits of steel for the chef with a well developed forearm. These are belt finished because polishing stainless is not necessary, at least if I’m doing it.
These knives are made from carbon steels not stainless steel, this allows them to take a fine edge fairly easily but has a downside that they will rust not given the proper care and attention.Carbon steel forms a patina which can be very beautiful and acts as a protective layer slowing further corrosion.
