When I first got interested in knives, the Sebenza was top shelf -- and incredibly expensive. These days, lots of knives are more expensive; and the Sebenza has lost some pizzazz to knives with better steels, better features and comparable fit and finish.
The Sebenza needs to get that pizzazz back, but without changing the basic functions that make the knife so good.
I'd propose switching to Vanax SuperClean steel. It's the toughest stainless powder steel on the market. It's more stainless than M390, S35VN or pretty much any other stainless steel.
It's fine grained, easy to put on a very sharp edge. It holds an edge very well -- about in the Elmax range.
Shirogorov was using the steel (Vanax 37) for a while, but it has dropped it, apparently because it didn't sell as well. But there was no marketing to tell people how Vanax shines as a knife steel.
The Sebenza in Vanax would be THE knife to get.
The Sebenza needs to get that pizzazz back, but without changing the basic functions that make the knife so good.
I'd propose switching to Vanax SuperClean steel. It's the toughest stainless powder steel on the market. It's more stainless than M390, S35VN or pretty much any other stainless steel.
It's fine grained, easy to put on a very sharp edge. It holds an edge very well -- about in the Elmax range.
Shirogorov was using the steel (Vanax 37) for a while, but it has dropped it, apparently because it didn't sell as well. But there was no marketing to tell people how Vanax shines as a knife steel.
The Sebenza in Vanax would be THE knife to get.