Out of stock
Steak Knife With Wooden Base Stainless Steel Highly Polished Handles High Table Knife Western Style Steak Knife Serrated Cutter
SPECIFICATIONS
Blade Length: 10
Blade Material: Premium German Steel 1.4116
Handle Material: Stainless Steel
Blade Edge: Serrated
knife type 1: Steak Knives
Brand Name: NoEnName_Null
Blade Material: Stainless Steel Trowel
Model Number: TWK-SS03
Handle Length: 10
Type: Knives
Material: Metal
Metal Type: STAINLESS STEEL
Hign-concerned Chemical: None
Sharp Blade: YES
Feature: Eco-Friendly
Blade Angle: >60°
Origin: Mainland China
Certification: CE / EU
Knife Type: Steak Knives
Choice: yes
semi_Choice: yes
4/6/8p Steak Knife Set Stainless Steel Highly Polished Handles Outdoor Barbecue Tourist Facas De Cozinha CuteloTool Steak Knives
Blade material: Premium 1.4116 X50CrMoV15 German Steel
Color: High Quality 1.4116 X50CrMoV15 German Steel
Handle Material: ABS+Stainless Steel
Blade: Serrated
Blade length: 11.5cm/4.5 inches
Handle length: 11cm/4 inches
1.4116 X50CrMov15 German Steel with HRC 58 +/- 2 on the Rockwell Hardness Scale
The steel that we use at Lief + Svein is 1.4116 which is a Premium German Manufactured steel that is made from X50CrMOV15 which is a Martensitic stainless steel. The steel is used for high-end knives, cutlery, and surgical instruments.
X50CrMov steel has ideal properties for the manufacture of kitchen knives and this type is the most used in cutlery in Germany, where it is also most often manufactured, so much so that 1.4116 steel is very often called "German steel".
X50CrMov15 is used by all large-quality manufacturers of kitchen knives like Lief + Svein.
For stainless steel, it's quite hard. It's resistant to corrosion-induced in kitchen conditions and by far one of the best German Steels you could have in a quality kitchen knife.
Some Mechanical Properties:
Annealed (+A):
Tensile strength Rm: < 850 MPa
Elongation A: >12%
Hardness HB: < 280
Hardness HV: < 100

Hand ground and sanded from high quality carbon steel, their perfectly designed serrated ultra-sharp edges stay sharp at 30 degrees without sharing.
During the production process, the steak knives are tempered with precision timing to achieve a fine balance between toughness and sharpness.
