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Read below to get all the details on the SCT Forging Process:

The Professional "S" and Five Star are the very best. Pro "S" offers a classic triple riveted handle while the new Five Star line offers a superb ergonomically designed molded handle. All J.A. Henckels knives use the exclusive FRIODUR ice-hardening process which improves blade density to provide a sharper initial edge that can be easily maintained over a long period of time. The smaller knives (6" and under) are made by traditional hot-drop forging. The larger knives are made with Henckel's exclusive S.C.T. process.

You'll find the blades to be more triangular than other German-shaped knives, providing less rock but greater control over the tip. They are high-carbon stainless steel with a rockwell hardness which varies between 52 and 56 depending upon the knife.

The Process of Producing a J.A. Henckels Blade -- S.C.T.

S.C.T.- Sintermetal Component Technology-is an entirely new method of manufacturing where Henckels has married craftsmanship, engineering and technology. The S.C.T. process allows Henckels to use the optimum steel alloy to create a perfect construction of the three distinct parts of a knife: the edge, the bolster, and the tang.

First, the edge needs great hardness for cutting performance and durability. The bolster needs a steel ideal for stain resistance, performance, shape and of course, great strength. Then the tang needs yet another steel, one that provides excellent stain and corrosion resistance.

Because the traditionally manufactured knives are made of one piece of steel, compromise is always built in, no matter how carefully the alloy is developed. For example, a steel with good cutting power often does not have the optimum resistance to stain or corrosion.

With the S.C.T. process, there is no longer a need for compromise, instead the knife incorporates three optimized steels for edge, bolster and tang.

26 of 26 found the following review helpful:

I cook for a living...Jan 10, 2004
By mojostarz
I take exception to Mr. Michael George's (Scottsdale, AZ.) reveiw of this knife set, Henckels Pro "S" series and forged, bolstered knives in general.

If he has been a professional for 14 years then he should have learned the term "bolster" by now...and he should have been able to sharpen his knives properly without wearing the edge out...he's probably using an electric sharpener or sending them out. The culinary school reference is questionable also...Le Cordon Bleu uses Mundail knives...etc.

This a top of the line set and shouldn't be maligned out of ignorance. If you learn how to use the steel that is provided and a good fine stone then these will last you a lifetime.

We defend the honor of these mighty fine blades with 6 mojo*z

25 of 25 found the following review helpful:

Superbly sharp and well-balancedMar 21, 2001
By Marc R. Marcus
I have used my new knives for about a week now and am extremely impressed with how easily they but through whatever I'm trying to cut through, and how perfectly they feel in my hand. Their weight, and extreme sharpness, allow you to exert very little effort in slicing through food. I compared them side-by-side to my other store-bought set of knives, and even after using the sharpening steel on the old set, I just couldn't achieve anywhere near the same degree of razor-sharpness as have the Henckels. Not that it matters to me, but the 8 steak knives are stamped, rather than forged, but they are still extremely sharp none the less. Unfortunately, however, the knives do not comes with any care instructions, nor instructions as to how to use the sharpening steel. It took some Internet research and some practice on my old knives to begin to feel comfortable sharpening these. In any case, you can't go wrong, albeit the price is pretty high for this set of knives.

29 of 31 found the following review helpful:

Almost Perfection . . .Nov 06, 2001

The primary knives included in this set are quite simply THE BEST you can buy, they are well weighted, balanced and hold an edge longer than any I've ever owned. The one and only drawback to this set is the steak knives, they are NOT Pro S, they are the lower Henckels line 'Gourmet'.

6 of 6 found the following review helpful:

Professional 'S' Knives - they're really goodJul 21, 2008
By Miko "Sharp Shopper"
Assuming you have also read the other reviews (you should - there's good info there) I must concur with Mojostarz. Although I am not a professional chef, I have used this set (completed by the 6" Meat Cleaver and the 7" Carving Flat Fork) for probably over 6 years now, every day. Sharpening knives is a serious hobby of mine. I have sharpened these blades many, many times on my stone in the years I have owned them. They are not bowed, nor are the blades edges at all noticeably shorter than the metal bands at the back. They still cut "all the way thru" just about everything. (So watch out, that means your clumsy fat fingers too.) I can even get the steak knives pretty good on the stone. You just have to ease off right before you feel the serrations on the right side. The steak knives are very difficult to sharpen because they have a kind of undulating shape to the blade, but I can get 'em pretty good if I concentrate.

I'm not going to re-invent the wheel, because a lot of good information has already been said. I will add this:

1) These Professional "S" knives are excellent. If you understand the very fine art of how to restore an edge with a fine grit stone and some oil (my preference) to a blade when the sharpening steel is no longer enough, you will be very happy with the way these Pro "S" series blades respond. I can get mine as good or better than new when sharpened, just wicked sharp. Especially if you have tried to sharpen cheaper knives and wondered why your efforts just don't seem to "take" as well. They are well balanced, the grips have the best ergos ...they're just a pleasure to use. If you don't know anything about sharpening a knife, at least learn how to correctly steel them. There are some excellent videos on YouTube. Maybe the Henckels site includes this in their "Instructional Knife Skills" web video. If you sport this kind of quality in your home, live it.

2) Don't put them in the dishwasher please.

3) The 19 slot wooden Henckels block looks REALLY LOPSIDED and "sad" without the carving fork and cleaver.

4) Don't pass them around with Hors d'Oeuvres or leave them all night on serving tables when you have big parties and everybody gets sloshed. Because when people think they're "helping" they may actually be dumping one of your prized knives into the trash.



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