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2. Wüsthof - Wikipedia

   en.wikipedia.org/wiki/Wüsthof

   All WÜSTHOF knives, except for the Silverpoint series (made with steel grade X46Cr13), have the formula "X50CrMoV15" etched into their blade, signifying that the single block of corrosion resistant steel alloy it is made from contains 0.5% carbon, 15% chromium and unspecified smaller amounts of molybdenum and vanadium. X50CrMoV15 is the German ...

3. Global (cutlery) - Wikipedia

   en.wikipedia.org/wiki/Global_(cutlery)

   Compared to conventional European knives such as J. A. Henckels or Wüsthof, GLOBAL knives are made from a significantly harder alloy of steel and use a thinner blade. In addition, the cutting edge of the blades are ground at a more shallow 15° angle, which produces a sharper knife that also hold its edge for longer and allows for more accurate work.

4. List of blade materials - Wikipedia

   en.wikipedia.org/wiki/List_of_blade_materials

   D2 is a high-carbon, high-chromium die steel and is the highest carbon alloy tool and die steel typically used in knife making. [ citation needed ] With a chrome content of 12%, some call it a "semi-stainless", because of the lack of free Chromium in solution, even though it is defined by ASM and ANSI as stainless, which contains at least 11.5% ...

5. W. R. Case & Sons Cutlery Co. - Wikipedia

   en.wikipedia.org/wiki/W._R._Case_&_Sons_Cutlery_Co.

   BG42 is a domestic alloy steel. It is an aeronautics bearing-grade composition with added carbon and vanadium. 154CM. 154-CM is an American-made stainless alloy. It combines three principal elements: carbon, chromium, and molybdenum. Added levels of carbon and chromium are also used. Re-sharpening can require extra effort, but is needed less often.

6. Grab a set of 5 high-carbon Japanese knives for over $150 off

   www.aol.com/grab-set-5-high-carbon-090000526.html

   TL;DR: As of Sept. 24, you can get a set of Seido™ Japanese Master Chef Knives for just $89.99 instead of $249 — that's a 63% discount.Whether you’re brand new in the kitchen or an old pro ...

7. Japanese kitchen knife - Wikipedia

   en.wikipedia.org/wiki/Japanese_kitchen_knife

   Most professional Japanese cooks own their personal set of knives. After sharpening a carbon-steel knife in the evening after use, the user may let the knife "rest" for a day to restore its patina and remove any metallic odor or taste that might otherwise be passed on to the food. [11] Some cooks choose to own two sets of knives for this reason.