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In our first installment of tips for buying the ideal kitchen knives, we are going to first talk about the four types of basic kitchen knife manufacturing


The first way to make a kitchen knife would be the injected kitchen knife, which is characterized by the realization of a stamped steel blade. Subsequently, a tempering process would be carried out so that it has a minimum of quality. Finally, this sheet is included in an injected handle, which is commonly made of plastic or some type of colored fiber.

We only work with these types of knives on edged or serrated table knives and they are designed for a correct result and their ease of washing in a dishwasher.


The second way of making a knife would be with a stamped Damascus Steel Knife. Just like the injected models, but with a nailed handle in which the blade of the knife. Runs through the entire handle on the inside, as in this example from our range. of Simon Gourmet Classic knives.

These knives are characterized by optimal performance and robustness. Since the range, we work with is 2 millimeters thick, guaranteeing sufficient rigidity. The other virtue is that being alloyed tempered martensitic steel with carbon percentages greater than 0.60%, they guarantee good edge retention and their nailed black fiber handles provide very high durability and are also dishwasher safe.


The third way of making a kitchen knife would be in forged steel. Which differs if they are of quality by starting from an alloy steel rod with high carbon content. Which, after being subjected to a thermal process around At 800ºC, a mechanical hammer forges (crushes) this rod to later cut. The shape of the knife and remove it in one piece, ferrule included (union element between the handle and the blade).

sharp knives
sharp knives

They have the main characteristic of being perfectly balanced between the blade and the handle and concentrating. Their weight at the beginning of the blade, together with their ferrule or rib in the extension of the blade. Gives them robustness and durability far superior to that of a die-cut knife. Such as our range of Simón PRO Micarta knives. This series of knives is served without extra price with a sewn and reinforced black leather sheath.


The fourth way of making a kitchen knife would be in forged Damascus steel. This basically differs from the previous one, by making a knife blade. Two or three different types of sheet steel are joined and heated at temperatures around 800ºC, and after forging them together and hammering them.

They bend over each other as if it were a mille-feuille of puff pastry. Meaning that in its final result, we find in a single blade of a kitchen knife, up to 300 layers of steel. Depending on the work of the craftsman or the mechanization of the product.

The virtue of this type of steel, we would find it in its fantastic resistance and excellent cut. Combining elasticity in the edge or union with the handle and hardness in the cutting part. Such as our series of Tojiro Pro 63 Damascus knives.

In our next installment, we will talk about the recommended sizes or shapes of essential kitchen knives in a kitchen.

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