I occasionally use meat type knives in the performance of my duties as a food scientist. I have always liked Forschner knives by Victorinox (the Swiss Army Knife company) for their value and quality. Does anyone know what kind of stainless steel is in these knives and what Rc hardness they generally use? I don't find that they are super hard but still perform well for their intended purpose. Thanks in advance.
[This message has been edited by bruce (edited 09 November 1999).]
[This message has been edited by bruce (edited 09 November 1999).]