Amazon has
3-Piece Tramontina Pro Series Forged Kitchen Knife Starter Set (Black/Stainless Steel, 80008/016DS) on sale for
$47.48.
Shipping is free.
Thanks to Deal Hunter
dubba-low for sharing this deal.
Includes:
- 4" Paring Knife
- 6" Utility Knife
- 8" Chef's Knife
About this product:
- Crafted from high-carbon forged steel, ensuring exceptional durability, corrosion resistance, and long-lasting edge retention
- Each knife's full tang design, with three solid rivets, ensures that the blade extends fully into the handle to provide superior balance and strength, and makes the knives exceptionally sturdy and reliable
- Blade hardness of 52 ± 2 HRc, the ice-hardened steel ensures superior edge retention
- Ergonomic design for comfortable handling
- NSF Certified for meeting high food safety and sanitation standards
- Dishwasher-safe
- Proudly made in Brazil, this set comes with a lifetime warranty
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I have had a set of steak knives for years made in Brazil and they still look new!
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With all above comments you mean these knives are worth only $20?
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Those typically come in around 55-57.
Not really a great value at $50.
Not really a great value at $50.
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Victorinox also has a 6" chef's knife to replace the 6" utility knife. My wife and daughter really like this one because the blade is a bit smaller. It's about $30. I think Mercer has a chef's knife with a higher heel for about $20 but it's been a while since I saw it.
The Victorinox paring knife is about $12.
Yeah...it costs more. But these knives will last a long time if you care for them. And you might not even want the 6", which means an extra $10 for quality.
But any knife that is maintained will be better than an unmaintained knife. The large bolsters are going to make sharpening the entire length of the blade more difficult, and lead to uneven wear over time.
I would consider that knife if it wasn't endorsed by a snake oil salesman.
Typical kitchen knives: usually 56–60 HRC for decent edge retention.
High-end chef's knives: 60–65 HRC (e.g., Japanese VG-10, SG2, or powdered steels).
Outdoor or survival knives: around 58 HRC, balancing toughness and edge retention.
At 52 HRC, the steel is tough but soft — the edge will roll or dull fairly quickly, though it'll be easy to sharpen and resist chipping.
At 52 ± 2 HRC, the knife will be durable and stain-resistant but will lose sharpness quickly. Maybe okay for casual use, poor for precision cutting or long-lasting edges.
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Not really a great value at $50.
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