The Chef’s knife is the most popular knife in most kitchens and restaurants. It’s the second best knife for just about anything, whether you’re chopping, slicing fruit and vegetables, preparing proteins or even slicing bread – this is the knife for the job.

Specs
Blade Length: 220mm (~8.5 inches) | Blade Height: 49mm (1.9 inches) | Spine Width: 1.9-2.1mm (.08 inch) | Full Length: 350mm (~14 inches) | Weight: 218 grams (42oz)

Blade – 3 Steps to Blade Perfection
Koi three step approach to marry art with functionality. Slice, Slide & Separate.

Step 1 – Slice
The edge of the knife (part 1) is the core of the blade. This is the hardest steel section with a sharp 15 degree angle to allow it to effortlessly slice into whatever is being cut, chopped or sliced. For knives we are using VG10 which helps retain the hard edge for long periods.

Step 2 – Slide
Section two is 33 layer steel (each side – 66 in total (67 when you add the core)) which allows the ingredient which has been sliced to slide through on it’s journey to the table. The shiny layer is created with a small addition of nickel which allows the holder to observe the layering effect and the wonder of multiplayer steel.

Step 3 – Separate
As we approach the top of the blade (the spine) we start to add hammered ripples (created in a mold). This section creates air pockets which helps separate the ingredient being sliced from the knife.