I am not planning to buy a knive soon, but I would like to be informed well.
I like Zwilling Miyabi knives (German-Japanese) and the Miyabi knives contains different series. The two I would like to compare are the
3 Layers of steel
Ergonomic cocobolo wood handle
65 layers of (damast)steel
German knives are often around 58 HRC
Japanese knives are often around 62+ HRC
So the Miyabi 7000D is a bit of a compromise between a Japanese hard knive and a German more soft knives which don't brittle/break too fast.
But my main questions are:
-Why has the 6000MCT a higher Rockwell rating while only having 3 layers of steel?
-What is the benefit of the 7000D having 65 layers in comparison to the 6000MCT which only have 3 layers of steel?
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