A good knife is an extension of the master’s hand, a handy tool that is pleasant to work with. Therefore, the choice of a knife must be approached responsibly.   First of all, the knife must have excellent cutting properties: it must be sharp, easy to cut, chop and maintain an edge for very long time. The knife blade must have a high hardness (within 60 HRC) and be durable.  In pursuit of extreme hardness, many forget about another, no less...