The 8” chef knife is the most versatile knife in the kitchen. From the thickest cuts of meat, fish and poultry to all vegetable and fruits this knife is the workhorse of the kitchen. The perfectly curved razor sharp edge with contoured handle is designed for slicing, chopping, mincing and dicing with ease.

A forged knife is made of a single bar of steel, which is heated and then pounded into shape, sometimes by a specially trained craftsman, sometimes by machine. The alternative is a stamped knife, in which the blade is "stamped" or cut out from a large sheet of steel, then is honed and heat-treated for durability.

steel But while buying one for your home, it is important to do some in-depth analysis of their performance and quality. Forged knives are made up of a single bar of steel. They are first heat-treated and then hammered/pounded to get into the right shape.

Both are well balanced and fit the hand nicely. Again, I was disappointed to discover these knifes were made in China, I was of the belief Forged In Fire was and is an American Co. There is nothing better in the kitchen than an extremely sharp, light-weight and versatile knife. These knives meet all those requirements.

Chef's knives range in size from 15cm to 30cm (6” to 12”), with 20cm (8”) being the most common size. Utility knife: A versatile knife for everyday tasks, though not quite as versatile as the chef's knife given its shorter length. Can be used for slicing meats or chopping smaller vegetables.

A chef's knife (also called a French knife) has a broad, tapered shape and a fine sharp edge. Its blade ranges in length from 6 to 12 inches and measures at least 1-1/2 inches at the widest point. It is designed so it rocks on a cutting board as it cuts food.

The process of heating and hammering a single rod of steel makes for a knife with a uniform weight throughout. Combined with a bolster and a full tang construction, forging makes for a knife with better balance and comfortable weight.

Forged knives are typically considered higher quality, whether they deserve that title or not.

The process of heating and hammering a single rod of steel makes for a knife with a uniform weight throughout. Combined with a bolster and a full tang construction, forging makes for a knife with better balance and comfortable weight.

What are knives made of? The blade of a knife can be made from materials such as high carbon steel, stainless steel, high carbon stainless steel, titanium, ceramic and plastic. One of the oldest materials used for producing knives, carbon steel blades are tough, can be very sharp and retain their sharp edge well.

A knife with a narrow rigid blade. For cutting up meat or pouldry and thin-slicing fillets. This knife is easy to use.

A chef's knife is among the most versatile knives in the kitchen and can be used for anything from chopping to cutting. Common uses for a chef's knife include cutting meat, dicing vegetables, slicing herbs, and chopping nuts. The flat side of the knife can even be used to crush garlic.

A chef's knife is your kitchen workhorse and is used for chopping/mincing/dicing/slicing vegetables and herbs, cutting and disjointing large cuts of meat, chopping nuts, and smashing whole cloves of garlic.

knife, tool or implement for cutting, the blade being either fixed to the handle or fastened with a hinge so as to clasp into it. Knives form the largest class of cutting implements known collectively as cutlery.

Forging is a manufacturing process involving the shaping of a metal through hammering, pressing, or rolling. These compressive forces are delivered with a hammer or die. Forging is often categorized according to the temperature at which it is performed - cold, warm, or hot forging.

Steel forgings are made out of alloying carbon and iron. Forged steel is produced under extremely high, yet accurate, pressure. It has better ductility than other manufactured steel, possesses fatigue strength, more tensile, has an advanced grain structure, and has less surface porosity.