About on Coutellerie Robin

Our processes

Tue, 17 Mar 2026 00:00:00 +0000

Stock-removal knife

1. Design

Every knife starts with a blank page. Purposeful design is likely to be the most important aspect of a quality knife.

2. Tracing and cutting out

Transferring the outline of the knife onto a bar of cutlery steel and cutting out the shape with an angle grinder or metal cutting shears (for thinner stock).

About me

Tue, 13 Jan 2026 00:00:00 +0000

It’s not (just) about knives

September 22, 2022, 5:05 pm. I clear out my desk, pack my bag, and bring my laptop and phone to the IT service. As I walk towards the exit, I remember the inflamed debates at the coffee machine; the many, many terrible jokes; but most importantly, the feeling of belonging that I experienced almost immediately when I started this job. I leave my badge at the front desk and exit through the door for the last time.

Our materials

Mon, 01 Jan 0001 00:00:00 +0000

Blade material

1. Carbon steel

1.1 52100 or 100Cr6

Bearing steel widely used in handmade kitchen knives. It features a good combination of toughness and wear resistance while staying affordable.

Composition of the steel:

Carbon: 0.95—1.1%
Chromium: 1.35—1.6%
Manganese: 0.25—0.45%
Silicon: 0.15—0.35%

Our heat treatment:

1. (if forged) Normalisation
- 915°C for 30 min
- air cooling to room temperature
2. Annealing
- 790°C for 30 min
- cooling at 4.5°C/min to 650°C
- air cool to room temperature
3. Austenitisation and quench
- 830°C for 15 min
- quench in oil
4. Tempering
- 180°C for 2h

Theoretical hardness: 61-63HRC