Tri-Ply Steel Chef's Knife for Cooking Enthusiasts

High Carbon Tri-ply Steel Material

Our knife is crafted from exclusive high carbon tri-ply steel X90CrMoV18, known for its superior blade quality. This tri-ply steel features three layers: two stainless steel outer layers, and a middle layer of martensitic high-chromium steel containing 0.9-1.0% carbon, making the knife three times harder than traditional knives with 0.3% carbon. This enhances the blade's sharpness and durability.

Forged Quality

The knife boasts a full tang design with a contour curved handle and classical triple rivets. This full tang provides stability and robustness, ensuring the blade and handle are securely attached. The contour curved handle enhances grip comfort and safety, while the triple rivets add to the handle's durability and traditional aesthetic.

Ergonomic & Stain-Free Handle

The traditional three-rivet design ensures handle stability and longevity. Our stain-free ABS handle is easier to clean and maintain, reducing wear and tear. The ergonomic design reduces hand fatigue, making it ideal for prolonged use in food preparation.

Extreme Sharpness

Our knife achieves a Rockwell hardness of 57-59, offering a good balance of blade flexibility and strength. This makes it suitable for various cutting tasks. The 15-17 degree edge angle, known as the "Golden Angle," provides a sharp, precise cutting edge for efficient slicing, chopping, and dicing.

Exclusive Finishing

Our blades are oil-hardened, resulting in a remarkably sharp and highly corrosion-resistant knife. Oil hardening involves heating the knife and then rapidly cooling it in oil. This process prevents prolonged exposure to air, controlling the formation of surface oxidation layers. Compared to air cooling at the same temperature range, oil quenching results in higher hardness (1-2HRC higher).

These features combined ensure that our knife is not only exceptionally durable and sharp but also easy to maintain and use for extended periods.