If this thread already exists - I am sorry. The forum is so huge (a good thing) that topics are easily missed.
So what is the current greatest powered steel for kitchen knives?
Personally, I am partial to SG2 (R2).
If anyone wants to throw in other steels like AS or Blue or white ... that’s fine as well.
Looking forward to your opinions to learn more.
So what is the current greatest powered steel for kitchen knives?
Personally, I am partial to SG2 (R2).
If anyone wants to throw in other steels like AS or Blue or white ... that’s fine as well.
Looking forward to your opinions to learn more.
