Kitchen Cutlery hand made in the USA, razor sharp knife
Razor Sharp Chef Knife - Sharpest Chef Knives Available
Saba's razor sharp chef knives are hand crafted with the finest quality
American made steel called “crucible” stainless steel. Made in small batches, this high carbon steel is very
expensive to produce, but results in a superior product with consistent properties
that is resistant to pitting and corrosion seen in less refined steel
alloys. These properties enable us to polish each knife to a mirror finish, with no scratches or imperfections, providing the sharpest chef knives available.
Unlike most
traditional kitchen knives, which are “flat ground” on both sides of the blade
using a mechanized process, Saba crafts each knife by hand, setting a “hollow grind” on only one
side of the blade, followed by an extremely sharp chisel grind along both sides
of the blade’s edge. This unique method,
taken from old world Japanese design techniques, is very difficult to achieve,
thus never seen in mass produced kitchen knives. It results in a concave shape to the blade visible upon careful inspection.
This grind not only produces a tough, superior cutting edge, but allows
the food to fall away from the blade as the food is cut.
Because the blade is hollow ground on only one side, Saba knives are “handed.” This means we make two versions of the same knife, one for right handed chefs and one for those who are left handed. For those interested in the traditional style blade, we also offer the medium cut out style knife with a bilateral tapered grind that can be used by both right and left handed cooks. This knife is currently in production and will be available soon.
Because the blade is hollow ground on only one side, Saba knives are “handed.” This means we make two versions of the same knife, one for right handed chefs and one for those who are left handed. For those interested in the traditional style blade, we also offer the medium cut out style knife with a bilateral tapered grind that can be used by both right and left handed cooks. This knife is currently in production and will be available soon.
Depending on the
purpose, steel must be specially treated to achieve a certain strength and
durability, or “hardness.” This
hardness, along with the elements used to produce the steel, dictate the
sharpness and how well the knife will hold the sharpened edge.
Most commercial kitchen knives are treated to maintain hardness in the middle 50’s, which is considered a bit “soft” for a professional chef knife. Commercial knives are easier to sharpen, but the blades loose their edge quickly, so need to be sharpened more frequently. This results in a loss of blade steel each time the knife is sharpened and decreases the knife’s useful life. Saba knives are hardened by a carefully controlled heating and cryogenic freezing process that results in an ideal hardness between 60-62 Rockwell c. The result is a durable and razor sharp chef knife that maintains sharpness.
Most commercial kitchen knives are treated to maintain hardness in the middle 50’s, which is considered a bit “soft” for a professional chef knife. Commercial knives are easier to sharpen, but the blades loose their edge quickly, so need to be sharpened more frequently. This results in a loss of blade steel each time the knife is sharpened and decreases the knife’s useful life. Saba knives are hardened by a carefully controlled heating and cryogenic freezing process that results in an ideal hardness between 60-62 Rockwell c. The result is a durable and razor sharp chef knife that maintains sharpness.
Not just a Razor sharp knife but a beautiful sharp chef knife.
Until you've tried a Saba razor sharp knife you won't believe the difference it can make. Order a Saba sharp chef knife today and see why chefs and cooking enthusiasts are converting to Saba.
