New guy here. How new? My best knife is a 30 year old German chefs knife that will become my "learn-to-sharpen" knife when my order arrives.
Now, my question. Why is there only one (Richmond branded) knife offered in this steel? Put another way, why do the artisan shops that make the core of CKTG knife offerings not use this steel? There are multiple offerings in 3 other PM steels. Maybe the market for this steel is closed, with all the product earmarked for a few big manufactures?
For questions/topics that don't fit into the other, more specific forums.
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