The steel of Berti knives

The steel we use is Inox AISI 420, which has the advantage of being particularly rich in carbon (>0.53%) and having additions of molybdenum and vanadium, which make it an excellent cutting steel for knives intended for what we might call “normal” use, that is, everyday use in the kitchen, at the table and in other cutting actions to be performed with pocket knives.

This is a steel that reaches a hardness of 55 – 57 HRC and a very fine grain size that makes the edge durable and easy to maintain.

Some of our blades are obtained by shearing, others are forged, but what characterizes them in each case is the sharpening, carried out in no less than three separate entirely manual steps, that give the absolute best geometry to the blade of “normal-use knives” – as described.

The resulting cut is gentle and non-aggressive, so that the food, under the action of the blade, seems to separate spontaneously.

In addition, the edge wears down over time according to a precise geometry, so that it continues to cut for a long time and with great pleasure.