Cut
Chef's knife, 8 inch
$96.00
Sixty HRC, forged, with a full bolster you can pinch.
| Material | Forged high-carbon stainless |
|---|---|
| The number | 60 HRC, 15° per side |
| Care | Hand wash and dry. Steel before each session, stone twice a year, and never cut on glass or stone. |
| Reference | TBL-CHEF-8 |
| Availability | In stock, ships next business day |
Complimentary delivery over $95 · 30-day returns · Refund policy
In detail
The one knife a kitchen actually needs. Forged rather than stamped, which puts mass behind the heel where the work happens and gives the blade a distal taper — thick at the bolster, thin at the tip — so it has authority through a squash and delicacy at the point.
Sixty HRC is two points harder than our smaller blades: a finer edge, held longer, at the cost of being less forgiving of a bone or a frozen edge. Fifteen degrees per side. Full tang, three rivets, and a half bolster so the heel can be sharpened for the life of the knife rather than developing the step a full bolster leaves. Hand wash and dry, and cut on wood, never on glass, stone or a plate.
What it will not take: a bone, a frozen edge, a glass board or a dishwasher. Every one of those chips or rolls a hard edge, and the harder the steel the less it forgives. Cut on wood, wash by hand, dry immediately.
