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Good Chef Knife
Chef Knife Damascus
Chef Knife German
Full Tang Knife Handle
Good Chef Knife
Knife Handle
Chef Knife - Image 7
Chef Knife
Good Chef Knife
Chef Knife Damascus
Chef Knife German
Full Tang Knife Handle
Good Chef Knife
Knife Handle
Chef Knife

Chef Knife

$27.90

Specifications

  • 8 Inches Chef Knife
  • Weight (item only): approx. 290g
  • Full Tang Construction
  • Material: VG-10 Damascus Steel
  • Triple Riveted G10 Handle
SKU: GC-DM6B Category: Tags: ,

Don’t Miss Out! Get Your Chef Knife Now and Start Cooking Like a Pro!

Good Chef Knife

The blade is a marvel of modern metallurgy, featuring 67 layers of Damascus cladding steel that’s been expertly forged to create a razor-sharp cutting edge. At the heart of the blade lies a VG10 core, renowned for its exceptional hardness, corrosion resistance, and ability to hold a sharp edge.

Chef Knife Damascus
Full Tang Knife Handle

Dimensions

Length of knife33.5 cm
Length of blade21.0 cm
Height51.0 mm

Details

Handle materialG10 (Fiberglass)
Net weight290 g
Blade Angle50/50 Symmetrical Grind at 15 Degrees per side
Type of edgeNormal straight edge

Experience the Difference

Upgrade your kitchen arsenal with our exceptional chef knife, and discover a new level of precision, performance, and culinary excellence.

Chef Knife German

Information & Service

We are the largest manufacturer, exporter and wholesale distributor in Yangjiang, Guangdong. Your one stop kitchen knives source. We OEM and wholesale all kind of knives, knife parts, accessories and much more at wholesale price.Request a quote or contact us for more info. Exceptional customer service guaranteed!

Weight0.5 kg

1 review for Chef Knife

  1. Leara Deane –

    Make every meal preparation a joy with the reliable performance of the chef knife.

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Damascus steel is famous for the elegant quality, durability, and extraordinary sharpness. Also, it's made by forging together iron and steel or steel alloys. The patterns are beautiful and no two blades are alike which makes Damascus steel knives a work of excellence.These are the indestructible German blades that Hayward would take to a desert island. Both are made of slightly softer steel than the best Japanese knives, and therefore they feel a little less sharp. They are heavy and powerful, less nimble than the lighter knives, but they are both excellent at cutting up a chicken (including cutting through the chicken breastbone to spit the breasts, which I was afraid to do with some of the sharper blades) and cubing butternut squash—far and away the best at those two tasks of all the knives I tested. If you cook big cuts of meat often, one of these is probably the best for you. And they are good all-around: There’s nothing they can’t do; it’s just that I find them less easy to work with, and for some tasks, less than ideal. For instance, when you chiffonade basil with either model, the delicate leaves get ever-so-slightly bruised on the edges from the thicker blades. I find the Wusthof is the more comfortable of the two—very secure and well-balanced in the hand—and the wide-bellied blade makes it a breeze to chop with a rocking motion. But these two models have so many similarities in style, design and performance, and such a difference in price, that it’s hard to recommend the Wüsthof over the Henckels. So we’ll call it a tie. (Weight: Wüsthof - 9.28 ounces, Henckels - 8.22 ounces.)
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