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Home | Knife Sets | Steelport Knife Set 52100 Carbon Steel Stabilized Maple - 3 Pieces

Steelport Knife Set 52100 Carbon Steel Stabilized Maple - 3 Pieces

€953,51
€953,51
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Steelport knives are made in Portland Oregon, USA by Eytan Zias and a highly specialized group of individuals who collaborated in 2020 to bring back the drop forged hand finished American carbon steel knife, albeit in an upgraded form.

First the blade, bolster, tang and pommel are formed in a drop forge, the historical driver of fine American industrial cutlery that has largely disappeared from American cutlery. Next a proprietary 8 stage heat treatment with both oil quenching and air cooling finished by a cryogenic treatment in liquid nitrogen is done one knife at a time. The edge half of the blade is hardened to 65 HRC with the spine and handle being under 40 HRC. The blade is convex ground and polished with heel and spine ground with eased edges, and after an etch in coffee the knife is completed with a stabilized Oregon bigleaf maple handle. Each knife is unique in both the pattern of the maple burl and the banding in the grain of the steel visible from the coffee etch.

After testing the Steelport 8” chef, we found it has the more robust weight and balance of a Western chef knife with excellent performance. It's an easy, punchy feeling knife with a smooth cutting feel with good food release from it’s convex face. This knife was very easy to sharpen and worked well with a wide variety of finish types; from 3000 to 8000 grit (I thought 4-6K to be the sweet spot).

The smooth, dark patina is not rough and grabby on food and does not impede the cutting. It will change as the knife picks up a patina with use of course as it is not stainless, for this reason it must be wiped dry after use and never put in a dishwasher.

The edge has excellent edge life and toughness (capable of cutting hemp rope 100 times and also being able to cut a brass rod without chipping) while being easy to sharpen and maintain

Part of the Steelport process involves running them through a vibratory vat where the unfinished knives bump into each other and potentially leave marks on the soft spine half of the blade, this is not a defect and will blend into the working surface of these knives as they age.

Includes:
Steelport 4” Paring Knife 52100 Carbon Steel Stabilized Maple
Steelport 8” Chef Knife 52100 Carbon Steel Stabilized Maple
Steelport 10” Bread Knife 52100 Carbon Steel Stabilized Maple

 

 

This is a carbon steel knife. Carbon steel is expected to develop a dark patina with use. It needs to be hand washed and towel dried soon after use. Do not air dry. Do not put it in the dishwasher. Long exposure to moisture and debris will result in rust. Any rust development should be removed with a light abrasive.

Twisting, scraping and heavy use as well as use on hard and very dense objects can lead to edge damage. Use on a quality wooden cutting board will help the knife stay sharper for longer. Use on hard surfaces like plates and bamboo will reduce the edge life and can result in edge damage. Special attention needs to be taken to prevent edge damage. Scraping, twisting and forceful as well as using on hard or very dense foods can result in chipping.

We recommend hand sharpening on whetstones. We have found that most Japanese knives perform best at a finer finish starting around 4000. Avoid pull through sharpeners and non-water cooled mechanized sharpening. Ceramic honing rods are preferred.

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