This is Buck's standard blade material because it approaches the wear resistance of high carbon alloys while delivering the corrosion resistance of chromium stainless steels. Add our exclusive heat-treat process and you have a very user-friendly combination of superior corrosion resistance with excellent strength for wear resistance and durability. You also have a blade that is easy to resharpen. For best performance we harden to a Rockwell hardness of Rc 58.
This chef knife is amazing! Looks and feels great and is crazy sharp out of the box. Plus, it's pretty cool to use the same brand knife in the kitchen that I use when I'm deer hunting.
I am a chef and I own probably 40-50 different knives ranging in price from $10-$250, and by far, this knife is my go to knife. I like the way it feels in my hand, I like its looks, I like everything about this knife. Please make me an 8" santuku to match.
The go to knife at our house , I wash it by hand after every use ,, It's the balance that i like best , and also made domestically ,, Great Job Buck Knives !
Bottom line up front: a nice knife but should have been given a flat grind. I have been eyeing this knife for several years and when they went on sale I finally placed the order. This is a beautiful, well-balanced piece that is made from study stock and finished nicely, and arrived shaving-sharp right out of the box. There are a few corners where the handle and blade come together that are sharp, but this is a minor issue and can easily be rounded off if the owner so chooses. Unfortunately, the partial hollow grind and lack of distal tapering result in the blade not slicing as efficiently as possible, and even creating a slight suction when working with moist vegetables such as potatoes, onions, etc. It works better in some other materials, but I unfortunately cannot recommend it. A flat grind with a slight distal taper, as is typical for chef's knives, would be a better fit.