The HRC is 58 on the Renaissance Series

How does the granton edge chefs knife hold up compared to a regular chefs knife? It seems like the blade is missing a lot of steel.

The granton style has no affect on the longevity as the scallops are above the edge. Always use a skilled sharpener to maintain the geometry of the micro-edge.

What sheath will fit this knife?

What kind of sheath are your inquiring about? Is it something to just slip over it to make it safer in luggage for travel? Or are you inquiring about a leather sheath to wear on your belt? First, this is a kitchen knife, not a hunting knife. Its blade and tang are too thin for rough work in the field. It's designed to slice/dice vegetables on a cutting board. That being said, I have no idea how to answer your question, as the type of "sheath" was not stated in your question. I've commented on the knife itself, which is all I can do. I purchased a small "bird's beak" curved knife and was pleased with its quality. I can only assume that this larger knife is as well made.

Handle Material	Delrin, Santoprene
Is the item dishwasher safe?	No
Blade Material	High Carbon Steel
Item Weight	9.5 Ounces
Item Length	10 Inches
BladeLength	10 Inches
Blade Color	Silver
Color	Chef's Knife
Construction Type	Forged
BladeType	Plain

Mercer Culinary M23530 Renaissance, 10-Inch Chef's Knife

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