What type of steel is this? ...if stainless, what grade? Is it double or single-bevel cut? This is for my friend's birthday & he's left handed. THANKS
1746434
Sorry. I have no idea. All I can tell you is it is the nicest knife I've ever seen or owned. Love it.
1746435
It is double bevel cut. So it should work that way. I'm left handed too. Bread knives and boning knives are where you have to worry most. The blade states it is solid VG10 steel which is stainless steel and is supposed to be very good. My only complaint with the knife is that it tends to stick when cutting thru stuff due to the thickness of the blade. It's very comfortable in your hand though.
1746436
This is a double bevelled knife of very high quality carbon steel - I do not think one would have to worry about oxidization.It evolved out of the ancient Japanese sword-making trade; I do not believe one could find a better or longer lasting knife.
1746437
I ordered one of these several months ago and use it daily in a high-volume resort restaurant. It's a bit on the heavy side but I have not had to sharpen it once since I got it (I run it on the honing steel about once a week). The steel on mine is VG-10 Stainless and it is double-bevel so it should be fine for lefties. Hope that helps.
2264948
I didn't care whether it was lefty or righty. However the photo below the knife is not positioned properly, either that or they do have a lefty version. According to the the photo it IS a lefty. I am left-handed as well, but I can actually use either hand so it doesn't matter to me. My knife is set up for a right handed person. I suggest you call somebody that can answer your question better than me. Good Luck!
185069
I don't know what kind of steel it's made from, but it came out of the box damn near razor sharp. It's solid with a stout leather sheath. In the 1970's this knife was popular with bikers as a self defense blade, and today considered to be a less expensive option for the Filipino Pikal knife that will cost over 100$.It's legal to carry in Illinois.
1964615
I am not sure what kind of steel the blade is made of. I do not get into the different kinds of steel blades are made of. I do know it is not stainless. This knife will rust if you don't take care of it. Sorry I don't have more info on your question. You could reference Schrade's web site for that info.
2149174
It is chinese steel but by no means of the poorest quality they could find at the bottom of the barrel. It still holds an edge pretty well for the price and doesn't seem to chip at all so far, though it may need a once-over with a sharpener to hone up that factory edge. I am not sure what grade it is but I believe it to be one of the mid to high quality grades of the steel that comes out of china.
391415
The blade on mine is hollow ground and 154CM steel. I'm not sure when they made the switch to S30V steel, but I would guess that it was a couple of years ago since I bought mine during the period in which they were advertising one steel on the website, and listing another on the spec sheet included with the knife.I still love the knife, and carry it about 80% of the time. A SOG Aegis comes out when I don't want the weight of the Manix2 (walking, biking, wearing sweatpants, etc.).
1357214
Yes, the knife is available for left-handed users. Just search for "shun left-handed"Shun Classic Left-Handed 7-Inch Stainless-Steel Santoku with Scallops
461141
The main blade is stainless with D2 steel forged on the edge. The D2 part will get off color and will rust if not cared for properly. My nephew has one and has had really good luck with it. The one I purchased was over ground on one side and barely ground on the other and was not sharp. I worked with it for a while and finally got it sharp but it would not hold an edge nearly as good as my basic Leek knife. I sent it back to the factory explaining the problem but they only reground the blade and returned it. The blade still will not hold an edge. I have had 2 of the basic Leek knives and have had no complaints with either. The main blade is stainless with D2 steel forged on the edge. The D2 part will get off color and will rust if not cared for properly. My nephew has one and has had really good luck with it. The one I purchased was over ground on one side and barely ground on the other and was not sharp. I worked with it for a while and finally got it sharp but it would not hold an edge nearly as good as my basic Leek knife. I sent it back to the factory explaining the problem but they only reground the blade and returned it. The blade still will not hold an edge. I have had 2 of the basic Leek knives and... » Read More The main blade is stainless with D2 steel forged on the edge. The D2 part will get off color and will rust if not cared for properly. My nephew has one and has had really good luck with it. The one I purchased was over ground on one side and barely ground on the other and was not sharp. I worked with it for a while and finally got it sharp but it would not hold an edge nearly as good as my basic Leek knife. I sent it back to the factory explaining the problem but they only reground the blade and returned it. The blade still will not hold an edge. I have had 2 of the basic Leek knives and have had no complaints with either. « Show Less
121724
The handle is not round. It is oval, which fits nicely in your hand. It feels like solid stainless steel, but I'm not positive. It is lightweight and easy to handle. I really like mine
1046467
This type of blade is a straight-back blade. It only has one sharp side and it is double-edged.
1177004
It's 1050 or 1055 high carbon steel. Lightweight thin blade. Pretty strong though, I've chopped with as hard as I could on some old, dry, hardened dead wood and thrown 50-100 times, all after normal use clearing brush (5-6 times at least) and it's holding up well. With the exception of some light chipping/damage initially (sometimes bits of the hardened edge chip off initially) it's held up well. Fun to throw, might destroy the handle eventually but the blade is undamaged from the throws SO, IN SUMMARY IF I HAVEN'T BROKEN IT YET, IT'S A GOOD CARBON STEEL ALLOY.
781199
This knife has a stamped steel blade (not forged), so it has a slight spring to it. For the knife's size and its intended purpose it is just about perfect. This is a great knife for slicing, chopping or trimming smaller sized veggies and meats. Very sharp and it holds its edge. High quality and a good value. Hope this helps.
1201074
I measured one of them @~1/16" thick. "high carbon" and "high carbon stainless" are not the kinds of terms I would look for. These knives are VG-10 Steel, which is a high performance stainless steel- with what could be called a "high carbon" content of ~1%. The chromium (@15%) is what makes it stainless, and in this case, vanadium, molybdenum, cobalt, and manganese factor into the overall steel equation. It holds an edge remarkably well, while offering superior corrosion resistance. I put mine to a honing steel somewhat regularly, and sharpen maybe ever 3 months- but I like to maintain a shaving edge on these knives. They take the edge easily and hold on to it fantastic (using DMT diamond and then ceramic stones to polish). I have to say, I think it really depends on your own habits. These probably aren't ideal if you like to cut with more tight gripped downward pressure than a balanced slice. They're exceptional performing knives, but I think they're meant as more of a finesse instrument than a chopping tool. In my opinion, the balance and weight is great, the quality of the construction is obvious, and these are some of the best kitchen knives on the market. With fine diamond stones (I prefer DMT) and ceramic, they are very easy to maintain (a few minutes is usually all it takes to get it back to a scary shaving edge)-- but I wouldn't use them as cleavers in any sense whatsoever. If you're into finesse and slicing over brute-force chopping, I couldn't recommend these higher.
1025451
Seki City Japan. Using VG-10 steel, FRN handle scales. It's a good quality knife and I did a lot of research before buying it, but at the end I bought it mostly because I loved how it looked. If it were me, I would buy an Ontario Rat Model 2. It looks more simple, but the craftsmanship is way better, zero blade play and built like a rock. And it is half the price. Also look at the Benchmade Mini Griptilian.
1847811
Its not sharp already? I received mine as a double sided blade. I believe that in most states it is illegal to carry a double sided blade but as long as it stays in the home there is nothing to worry about
1016806
Hey, So To answer your question, I'm pretty sure it's a high carbon steel. Cause the blade has rusted a little bit at one time, And it keeps an edge for a long time, where as stainless steel blades are the opposite, stainless steel rusts and loses an edge quite fast.But I hope this helps you.
1260709
It's very high quality steel, S30V, that's found mostly in high end knives. I'm unsure of the Rockwell rating but do know that it's high. If you research the quality of knife steel you'll find that the steel used for this particular knife, S30V is getting harder to find unless you only buy high end blades. You can find more detailed information about this and other blade steel found in today's knives by looking up "Sandvik" blade steel. As a general rule when looking for another knife I've found that these three types of blade steel (154CM, 14C28N, S30V) are the best that you'll find in today's knives. I hope this helps.