7. Knives: Material
Quality starts with the material
The quality of a knife is decisively influenced by the grade of steel used. The most important characteristics of the steel used to make the blade
are corrosion resistance and hardness. They are achieved by the corresponding chemical composition and appropriate heat treatment. The
manufacturer's competence shows itself in its ability to select the appropriate steel for the intended purpose. ZWILLING J.A. HENCKELS has this
ability thanks to its long tradition as a manufacturer of cutlery and, in the past, also as a steel producer. Different types of steel are used in the
cutlery industry, of which stainless steel has become predominant during the last few decades.
Carbon steel (normal steel):
Carbon steel is the oldest type of steel. It has the disadvantage of being highly susceptible to corrosion.
Stainless steel:
The term "stainless" can be applied to any knife made of stainless steel (e.g. chromium steel). Stainless means that the knife will not rust in a humid
atmosphere and that it will resist the various acids in daily use.
The coarser the surface finish, the more likely it is to corrode. In other words, the more finely ground or polished the surface of the blade, the more
resistant to corrosion it is.
ZWILLING J.A. HENCKELS exclusive high carbon, no-stain steel:
Until 1965 ZWILLING J.A. HENCKELS produced its own steel. The Company did intensive research how to optimize the qualities of steel to meet the
specific requirements of the cutlery industry. Based on these findings and research, ZWILLING J.A. HENCKELS' exclusive steel formula with the
optimum ratio of carbon, chromium and other components was developed. This exclusive high carbon, no-stain steel is today used in
developing all TWIN® knives.
13. Full length 214 mm
Total weight 104 g
Blade length 90 mm
Blade material Zdp189
Blade thickness 3.2 mm
Blade hardness around HRc67
Scale material
A7075(Duralumin) Hard-anodized treatment
Top-bit of liner-lock SKD11 : HRc61
Attribute A wrench for dismantlement
HIGO-JH-ZDP : HONZUKURI
This is an easy maintenance knife that is an easy-to-use and cuts
well. The handle is made from duralumin, which is light
and strong.This knife has a blade angle of 30 degrees near the
half, and 24 degrees near the tip with one continuous, gradually
reducing angle connecting them. The reducing blade angle is a
product of Rockstead's continuing pursuit of superior sharpness.
This knife is of preeminent sharpness. This is a durable knife with
strong cutting capabilities that will last for a long time. The scales
are attached by two screws, and so after cutting fish or wild game,
the knife is easy to dismantle and clean.
The blade is convex on this both sides in the tradition of the highly
praised Japanese sword. This shape is both sharp and strong, and
can still slice cleanly through a sheet of paper even after 1,000 cuts
through a hemp rope. Using this special blade shape is an
excellent way of allowing an edge to be thick without sacificing any
of its sharpness.
肥後"HIGO" in Japanese means "the old name of the "kyushu"
district in Japan.
