SBZ in 4cr13 steel, reacts to nothing, sticks to everything and cost south of $20. works great for the money, loses its edge as quick as $20 stainless...
Very impressive, but one thing kinda grossed me out. At 2:01 through 2:03, it looks like a drop of blood from the thumb of the prep cook got on the onion, and he just keeps slicing. That's not sanitary.
Good to know. I see it now. The patch of onion skin is visible at 0:02, before the onion is sliced up. I thought the guy doing the cutting cut himself right before 2:03, when the slicing got awkward due to the knife approaching the root of the onion.
