Hello, this is Hedy, and welcome back to our channel. Today we will explore the most frequently used parts of a knife, which decide its quality, and should be paid the most attention when you're considering a purchase. We will take the chef's knife as an example, since it's the most common of all knives.
We all know that high-carbon steel is known for its strength, hardness, and wear resistance. While Stainless steel, on the other hand, is highly corrosion-resistant. In addition, it's extremely easy to clean and boasts great longevity. That said, the TUO Cutlery Black Hawk chef knife features the best of both worlds.
This Black Hawk chef knife is a medium-sized one with an 8 inches long blade. It also has a 10 inches version, which we will introduce in our later.
Made from High Carbon no-stain and Corrosion German Steel, the hardness of Our Chef Knife up to Rockwell Hardness 56 plus minus 2, and the blade edge is hand sharpened to be 8-12 degree per side with traditional 3-step Honbazuke method, to ensure easy honing, flexibility, long-lasting sharpness, and increased efficiency when you cutting and chopping.
The handle is hand-polished to a satin finish to reveal a stunning look. Meanwhile, the luxury imported black pakkawood handles and triple silvery rivets highlight the harmony appearance to the whole piece.
It also has a full-tang structure to fulfill balance, which ensures solid durability and superior resilience. If you want a knife to inspire you to cook, this Black Hawk chef's knife is the best choice. Check it out on our official website: www.tuocutlery.com.