China
Named carbon steels, and a rack for what they make
Three products, and the two knives among them both name their steel.
The 18 cm (7.1 in) boning knife is high-carbon 10Cr stainless with a thin blade; the six steak knives are 10Cr15CoMoV with a stated semi-serrated 15° edge and pakkawood handles. Naming a cobalt-bearing steel and an edge angle at this price point is not the norm in these hubs.
Acacia with two rows of magnets rather than one, mountable with adhesive or screws. Two rows hold a heavy knife at two points along its spine, so it does not pivot and hang crooked — which a single row cannot prevent.
The 15° edge on the steak knives is a stated figure. A 15° per-side grind is keen for a table knife and it means those knives should not be used on a plate rim.
The acacia rack, for the second row of magnets.
18 cm (7.1 in) · high-carbon 10Cr stainless · thin blade · ergonomic handle · fish and boning
An 18 cm (7.1 in) fillet and boning knife in high-carbon 10Cr stainless, with a thin blade and a handle shaped to reduce fatigue over a long job.
Best for: Someone who fillets fish regularly and wants a harder edge than a European blade.
≈ $66
Set of 6 · 10Cr15CoMoV carbon steel · semi-serrated 15° edge stated · pakkawood handles
The top of this hub: six steak knives in named 10Cr15CoMoV steel with a semi-serrated edge ground at a stated 15°, on pakkawood handles.
Best for: Someone who wants a clean cut without committing to sharpening six knives.
≈ $180
