The quality of the steel is paramount in order to obtain high durability and a sharp knife edge.
The steel used in cutlery must have:
- High hardness, to maintain a sharp edge for a long time
- Adequate flexibility
- Corrosion resistance
These steel qualities are obtained only by utilizing high quality raw materials. The types normally used by the best cutlery producers are the martensitic stainless steels that contain at least 12% Chromium with structural properties obtained through a specific production process and heat treatment.
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