Quote:
Originally Posted by nkaminar
HRC 50-53 = Hardened to Rockwell Scale C 50 to 53.
Domestic kitchen knives are 52 to 54 and will bend rather than break. The professional knives are 56 to 58.
The hardness is measured by how far an indenter goes into the steel with a given force.
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According to Google HRC 50-53 is relatively soft. However SNCM 439 seems to be quite strong. Coupled with being machined rather than cast, I'm assuming they chose this as the best combination for the intended purpose.