esee Becker kitchen knives?

Though these kitchen cutlery may be designed by E.B. himself, these are manufactured overseas and not stateside if that means anything to the buyer. Hope you find what you're looking for!
 
I am not too concerned about where they are made. That is the reality of our global economy. If the product is a good value for the quality I am happy. Any thoughts on 1.4116 steel? That is similar to 420hc?
 
Standard German stainless, equivalent to 440A. Soft stuff, won't take a very acute edge.
 
shootist16 said:
I am not too concerned about where they are made. That is the reality of our global economy. If the product is a good value for the quality I am happy. Any thoughts on 1.4116 steel? That is similar to 420hc?
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Our economy may be global but craftsmanship is not.

Since they are made in Taiwan, why not get something cheaper but made out of the same steel? According to ESEE's site they are hardened to 56-58 which is way too soft for a kitchen knife. All you end up paying for is the ESEE/Becker name but not the quality that gave them their reputation.

Buy local and support your local knifemaker.
 
jawilder said:
Our economy may be global but craftsmanship is not.

Since they are made in Taiwan, why not get something cheaper but made out of the same steel? According to ESEE's site they are hardened to 56-58 which is way too soft for a kitchen knife. All you end up paying for is the ESEE/Becker name but not the quality that gave them their reputation.

Buy local and support your local knifemaker.
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Those who have used them seem to find them very good knives. They're not quite my style, but I don't doubt they're quality. I personally see little wrong with the hardness.
 
jawilder said:
Our economy may be global but craftsmanship is not.

Since they are made in Taiwan, why not get something cheaper but made out of the same steel? According to ESEE's site they are hardened to 56-58 which is way too soft for a kitchen knife. All you end up paying for is the ESEE/Becker name but not the quality that gave them their reputation.

Buy local and support your local knifemaker.
Click to expand...

Whoa. For a European style kitchen knife, one designed to be maintained with a steel, that is just about the perfect hardness. Japanese style...no.
 
I've used them and like them a lot - I do not have a set of my own, yet.
1.4116 is the same steel used by many European cutlery companies, including Victorinox/Forschner, Wusthof & Henkels.
the blades on these are made so they will take a good edge, have reasonable wear resistance, and come back quickly with a few strokes on a smooth steel or ceramic stick.
 
I have not used anything with E. Beckers name or the ESSE stamp that wasn't top notch when it comes to performance !!!
 
I bought a set and have to say that I like them quite a bit. The handle on the large Santoku is phenomenal. The handle on the other knives are a little smaller. Perfect for my wife, but not so much for me. That is okay though because I typically use one knife and a paring knife anyway and my wife is also happy as she like the smallish chef's knife.
 
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