Chefs’ knives are used in different ways for ... it’s now made in Seki from higher-grade SK4 Japanese steel and has a scarcely believable hardness of 65. It is fairly macho and absolutely ...
The blades are crafted from Japanese steel, which makes them super-sharp and long-lasting, plus, they have a non-stick coating to ensure food does not get stuck to the blade and they are easy to ...
Specifics Constructed with a pakkawood handle and full tang VG-Max steel, this is the best chef's knife for the combination of comfort and strength. The blade is razor-sharp straight out of the ...
I’ve used pocket knives for everything from slicing open MREs to cutting paracord to even taking down saplings, in the case of my old Cold Steel Spartan. The pocket knife has existed in one form ...