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Dick 1778
The core of this chef's knife consists of a wafer-thin layer of high-alloy Double X VG 12 carbon steel. This makes cutting particularly efficient and considerably lengthens the life time of the cutting edge. This keeps the knife sharp for longer and the cutting edge needs to be resharpened less often. The development work on the 1778 knife series combined the technical advantages of carbon steel with those of a harmless, food-safe, stainless, high-alloy steel. The cutting core of the knife that is based on a special formula contains ingredients like cobalt, manganese and molybdenum, guaranteeing a smoother texture and thus ensuring finer and more even cutting. This special steel was embedded in two layers of stainless steel. This skilfully combined the advantages of both steels.
