Forged Chef's Knife — 8 in

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Prep & Tools German steel, full tang, balanced at the bolster An 8-inch chef's knife with the weight sitting where your pinch grip does. It is the one knife that does 80% of the wo rk on a board. X50CrMoV15 steel German stainless: holds an edge, takes a steel, does not chip. Full tang The blade runs the length of the handle. That is where the balance comes from. 8 inches Long enough for a cabbage, short enough to control on a small board. Riveted handle Three rivets through composite. Nothing to loosen or absorb water. 01 — The balance Where the weight should sit Pinch the blade at the bolster and it should sit level. Handle-heavy knives make you steer with your wrist; blade-heavy ones tire the grip. This one balances at the pinch. 02 — The steel Hard enough, not too hard Japanese steels go harder and hold longer, but they chip on a bone and need a whetstone. German steel at 56 HRC takes a honing rod and forgives a home cook. 03 — The edge Sharpen, do not replace A knife that dulls is not a worn-out knife. Ten passes on a steel before each session and this holds a working edge for years. The details Blade length 8 in / 20 cm Steel X50CrMoV15 German stainless Hardness 56 HRC Construction Full tang, triple riveted Edge angle 15° per side Care Hand wash and dry Warranty 2 years Show more