This knife is every thing that I think of when I hear German chef’s knife. It has a thick spine (about 1/8 inch thick) and handle that gives this knife the forward weight to glide through whatever is between it and the cutting board with ease. It features a traditional German bulge grind which aids in food release and allows for a more extreme distal taper despite the thick spine at the heel. The cutting edge is where it breaks away from tradition with a thin grind behind the edge which provides a very clean and effortless cutting experience. The handle is a frame handle construction of brownheart and wenge to keep this knife balanced.
This knife was forged from 80CrV2. The blade length is 8 ½ inches and the total length is 13 ½ inches. Its weight is 7 ½ oz.
This knife is every thing that I think of when I hear German chef’s knife. It has a thick spine (about 1/8 inch thick) and handle that gives this knife the forward weight to glide through whatever is between it and the cutting board with ease. It features a traditional German bulge grind which aids in food release and allows for a more extreme distal taper despite the thick spine at the heel. The cutting edge is where it breaks away from tradition with a thin grind behind the edge which provides a very clean and effortless cutting experience. The handle is a frame handle construction of brownheart and wenge to keep this knife balanced.
This knife was forged from 80CrV2. The blade length is 8 ½ inches and the total length is 13 ½ inches. Its weight is 7 ½ oz.
