HAIKU Cooking Knives

I would assume stamped.....but who know for sure? Even the manufacturers website doesn't list any audio useful information (like steel types, hardness, grinds/choil shots, bevel angles/biases, etc). http://www.chroma-cutlery.com/haiku-original Because this knife uses a pinned handle, you can read about traditional Japanese sword smithing. Because this knife line is called Haiku, you can read about Haikus.... But what you won't find? Yup. Any info on the knives themselves 🙄

Is it just me, or does 53 hrc seem rather soft compared to the average Japanese kitchen knife? And 5.5" chef knife? c'mon, that's a tall petty lol