High end "Olimpo" knives (DueBuoi)

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High end "Olimpo" knives (DueBuoi)

Post by arthas »

Hi all!

After some time, I'm using this area of the forums to show something nice that recently came out from the Maniago manufacturers.

DueBuoi created a kitchen knife with some interesting high-end features, in particular the Böhler N690 steel, which is very unusual in kitchen knives as it is mainly used in sporting/tactical blades.

The 60 HRC hardness, along with the special mechanical features obtained by combining the N690 with DueBuoi forging process, should match Japanese knives as far as professional kitchen use is concerned.

What do you blade enthusiasts think? Are these good qualities for kitchen use? Can something be made different or better?

Link to knives: https://www.duebuoiknives.it/en/ca/loli ... li/88.html

Thank you for your opinions.

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