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Our knives combine aesthetic design, functionality and sharpness with the high requirements of professional chefs.
Blades are either forged or stamped, and the difference in quality is obvoius. Forged blades are evenly balanced and beautifully tapered at the cutting edge, which result in greater flexibility. A stamped bladed knife is thin and flat, and feels handle-heavy.
The right blade hardness guarantee high edge retention.
The handles are set at the best angle to minimize fatigue, designed to encourage the ideal angle and grip for the task at the hand.