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2015年1月23日 (金) 14:35時点における版
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Laminated A laminated knife tries to use the finest of every material by building a layered sandwich of diverse materials—for situations, applying a softer-but-hard steel as the backing material, and a sharper/harder - but more brittle - steel as the edge material.
In his book, An Edge in the Kitchen: The Ultimate Guide to Kitchen Knives — How to Acquire Them, Maintain Them Razor Sharp, and Use Them Like a Pro , Chad Ward discusses this new class of stamped knives, which are reduce and precision ground from high-alloy steel and have an edge finish on par with forged knives.
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