The Protective Sheath

A fully forged, full-tang knife is one that’s forged from a single piece of steel with the blade extending from the tip of the blade to the very end of the handle. Our Chef’s Knife is crafted this way, making it one of the most well-made and long-lasting tools you’ll ever own.

Everything you need to know about what makes a knife full-tang is right here.

It all depends how you use it. For most people, sharpening your Chef’s Knife twice a year is plenty. To set you on the right path, we’ll happily sharpen your knife once a year for the first two years.

For more info, head here.

The chef's knife is the most versatile knife in your kitchen. If you could only have one, this should be it. Perfect for mincing, slicing, chopping, and dicing meat, fish, vegetables, and fruit.

Nakiri and Santoku knives, both Japanese, differ in that the Nakiri has a straight blade and the Santoku has a curved blade. Nakiri knives are perfect for precise cuts of vegetables and make them easy to pick up. Santoku knives, more versatile, excel at slicing and dicing.

The choice between the two depends on your personal preferences and needs: the Santoku for greater versatility, the Nakiri for precise vegetable cutting. If, like us, you enjoy delving into the details, we've prepared an article on the different types of knives available and their proper uses here.