THE COMPONENTS OF A KITCHEN KNIFE
1 The sharp V-blade guarantees a precise and easy cut.
TANG The handle scales are attached to the tang, an extension of the blade into the knife handle. Blade and tang are made from one piece of steel.. BLADE Forged from a single piece of high-alloy chrome-molybdenum steel and hardened using a special hardening process (sub-zero) hardening process. CROP The bolster is only found on forged knives. It forms the transition from the knife handle to the blade. It is shaped as a hand guard and ensures safety and a balanced weight distribution.
CUTTING EDGE It is the sharp part of the blade that enables clean and precise cuts. Keeping the cutting edge sharp is very important for safe use and maximum efficiency of the knife. the end of the knife handle.
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Knife forged from a single piece of high-alloy chrome-molybdenum steel (DIN 1.4110) for perfect geometry, a prerequisite for precise sharpening and optimum cutting properties. The knife blade is hardened and tempered using a so-called sub-zero process, which makes it edge-holding and corrosion-resistant. Handle scales made of polycarbonate, reinforced with fiberglass and fixed seamlessly with three aluminum rivets. Certified in the USA by the NSF (National Sanitation Foundation), an internationally recognized organization that provides testing and certification services for companies that manufacture equipment for the food industry.
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BACK OF THE BLADE The back of the blade is carefully ground and smooth (deburred).
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RIVETS Connect the handle scales securely and permanently to the tang.
BUTT This designates the end of the knife handle.
FORGING PROCESS
BACK HAND PROTECTION
This ensures that the knife always lies securely in the hand.
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