Ferrum Technology Estate 7-Inch Santoku Knife

I’ve actually had an 8” Reserve Chef for a few months non and I’m very satisfied. Feel free to ask any questions.

sure, but they don't even need to do that. they have s MIM sintered product, they can mold right down to the edge level and could release without even grinding it but they still do anyways. We can't think it ingot or billet level technology when we talk sintered products.

Sorry, this will be rambling because I'm addressing several comments from several different posters. As far as the ferrum technology knife, remember it is not ferrum forge which is a pretty good folding knife company. Ferrum technology actually IS a company making the "reserve" knives on Amazon and Cutlery and more. They sometimes go on sale for 80 bucks. As far as the company itself, MANY brands have proprietary names for their steel. This is not dishonest. VGMax is proprietary to Shun, Global has their steel, CCnives has their steel, Nenox has their steel, Misono has their steels some of which they disclosed, so they didn't. Henckels/Miyabi has their steels which we now know are SG2, ZDP189 and 14c28 but were hidden for quite some time.. No one gives Bob Kramer issues because he calls 14c28 "fc61". I don't think it's fair to make them label their steel (but I wish they would) and not hold the other companies accountable to the same standard. Ferrum technology uses Carpenter metal Injection molding steel. Yes they're from pennsyvlania. Yes, it would be nice if they told us which steel it was, but all they have to do is sinter it at certain temps and chill it to certain temps. They can do it all in house. It's not like the old days when knife makers took billets of steel, then had to pay a third party to heat treat it. It's a simple recipie that saves a lot of cost in labor, machinery, waste, etc. Because they use government grants, we can be sure that it will be close to accurate descriptions of the product. they don't need to test a knife except a few for Q/A because Carpenter, or B/U or crucible, or other companies already know what hardness the result will be if the recipie is followed. Just like Kentucky friend chicken doesn't need to test a piece of chicken if the recipie, so many degrees at so many bars pressure for so many minutes, is followed. I agree with Kavick that results may vary. But Ferrum technology is heaviliiy involved with government grants and contracts. have no doubt that Ferrum technologies knives are 61 hardness. What I have doubts on is the quality of wood and the knife designers knowledge of what working cooks want. I have no doubt that shi bah zi can produce a prototype that hits the hardness they claim. But I DO have doubts that they or any other subcontractor will not change the quality once the real production actually is done. A communist Chinese company is likely to say "we have 50 labor hours to make 1000 units, you'd better not run over or we'll get another employee. You don't have to hit 1200 degrees, 1100 is good enough. You don't have to cook that batch for 10 hours, you can do it in 2 hours." A Taiwan, German or American based company is more likely to be quality conscious throughout the whole production chain not just at the prototype phase. Kavicks opinion about "results may vary" is even more with a company with few restraints and no oversight. But where there is heavy oversight, there is less likely to be trouble. we all know the melamine did not "accidentally" get into the baby formula. There are MANY types of powdered metallurgy, not just 2nd generation such as crucible cpms30 or cpms35vn. Crucible also has several MIM solutions also. Yes, it would be nice if they told us which steel it was, but all they have to do is sinter it at certain temps and chill it to certain temps. They can do it all in house. It's not like the old days when knife makers took billets of steel, then had to pay a third party to heat treat it. It's a simple recipe that saves a lot of cost in labor, machinery, waste, etc. Because they use government grants, we can be sure that it will be close to accurate descriptions of the product. they don't need to test a knife except a few for Q/A because Carpenter, or B/U or crucible, or other companies already know what hardness the result will be if the recipe is followed. Just like Kentucky friend chicken doesn't need to test a piece of chicken if the recipe, so many degrees at so many bars pressure for so many minutes, is followed.