The classic lines of these traditional knives are unmistakable. The primary use of the chef knife is chopping. The professional rocks the knife handle up and down with one hand while the fingers of the other hand rest lightly on the back near the tip. Weight, balance, rigidity and a properly shaped handle are all important in this indispensable knife. The individual should choose the size and length that seems ideal for his or her hands and strength. Most usage is 8 or 10 with difference mainly in the Cutting edge.
Stamped Knife: A stamped knife is cut into a shape from a cold rolled piece of steel and then ground, tempered, and sharpened. It requires many less steps than forging and results in a lighter, narrower blade. Stamped knives are easier to produce and therefore less expensive. They perform very well and can approach the quality of a forged blade (but not the weight or feel). A Stamped knife can usually be identified by the absence of a bolster.
Made of quality steel x50CR MO composition with Rockwell hardness of 55-56 HRC for high edge retention. All blades are conically ground on the full length of the blade as well as ground crosswise. This results in a wider break point with less risk of blade fracturing and less resistance for ease of cutting. This provides, along with the expert manufacturing processes, the exact conditions for a lifetime of sharp edge and performance.