Dexter Russell 08040- Chinese Chef's Knife, High Carbon Steel, Stamped, 8"L

10, Fibrox Handle, Cimeter Butcher Knife Stamped Knife: A stamped knife is cut into a shape from a cold rolled piece of steel and then ground, tempered, and sharpened. It requires many less steps than forging and results in a lighter, narrower blade. Stamped knives are easier to produce and therefore less expensive. They perform very well and can approach the quality of a forged blade (but not the weight or feel). A Stamped knife can usually be identified by the absence of a bolster. Made of quality steel x50CR MO composition with Rockwell hardness of 55-56 HRC for high edge retention. ...

Quality materials enhanced with the integrity of craftsmanship. Professional cutlery designed, built, and tested to be people friendly and kitchen tough. Knives are sharp, right out of the box. Edges last longer and can be easily re-sharpened. The complete array of professional cutlery, tools, and accessories provides consistent, time-tested performance in the kitchen. The Dexter Edge, the right knife and solution. since 1818.

10-1/4, Wavy Edge, Fibrox Handle, Bread & Cake Knife Bread Knife The scalloped cutting edge of this knife lends itself to the cutting of breads and some vegetables. It can be used anywhere, in fact, where a tough skin or crust covers a soft substance. This knife should always be serrated or scalloped on the edge. Stamped Knife: A stamped knife is cut into a shape from a cold rolled piece of steel and then ground, tempered, and sharpened. It requires many less steps than forging and results in a lighter, narrower blade. Stamped knives are easier to produce and therefore less expensive. ...

Chef's style 3-1/4" paring knife is the perfect tool for all small cuts of fruits and other foods. White polypropylene plastic handle contains built in anti-microbial protection

Extra long 12" Chef's knife has a wide blade that allows for easy chopping or rocking when cutting various foods. Sold 6/ctn.