Three-layer steel kitchen knives
Three-layer steel
— the three layers used in these blades consist of two types of material: on the outside are layers of relatively soft stainless steel, and between them is a layer of hard steel with a high carbon content. This decision is due to the fact that pure "stainless steel" is relatively easy to wrinkle, and hard varieties of steel are usually brittle; by combining both options in one blade, you can combine their advantages and compensate for the shortcomings. At the same time, such knives are not adapted to shock loads (for example, when chopping), and they are quite expensive.| three-layer steel | clear | Save List |
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