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Kitchen knife indentation. Knife indentation is done away from the edge of a kitchen knife. A knife most simply has either a rectangular or wedge-shaped cross-section (sabre-grind v. flat-grind, but may also have concave indentations or hollows, whose purpose is to reduce adhesion of the food to the blade, so producing a cleaner and easier cut.
Santoku. The santoku bōchō (Japanese: 三徳包丁, 'three virtues knife' or 'three uses knife') or bunka bōchō (文化包丁) is a general-purpose kitchen knife originating in Japan. Its blade is typically between 13 and 20 cm (5 and 8 in) long, and has a flat edge. The santoku has a sheepsfoot blade that curves down an angle approaching ...
A cimeter or scimitar is a large, curved butcher's knife, with a blade typically 8–14" (20–35 cm) long. It is used primarily for cutting large pieces of meat into retail cuts such as steaks. [ 1] These knives are available with and without a granton edge. According to Webstaurant Store, a major supplier to the food industry, "Granton edge ...
Kitchen knife made of Carbon steel, HRC 61.5 with typical stains. Carbon steel is an alloy of iron and carbon, often including other elements such as vanadium and manganese. Carbon steel commonly used in knives has around 1.0% carbon (ex. AISI 1095), is inexpensive, and holds its edge well. Carbon steel is normally easier to resharpen than many ...
Victorinox. Victorinox (/ vɪkˈtɒriˌnɒks / [7]) is a knife manufacturer and watchmaker based in the town of Ibach, in the Canton of Schwyz, Switzerland. It is known for its Swiss Army knives. Since its acquisition of rival Wenger in 2005, it has become the sole supplier of multi-purpose knives to the Swiss army.
A European chef's knife generally has a blade 20 centimetres (8 inches) in length and a broad 4 cm (1½ in.) width, although individual models range from 15 to 36 centimetres (6 to 14 inches) in length and may be as slender as 2 cm (¾ inch). Longer and wider knives are more frequently called chef's knives, whereas shorter & more slender knives ...
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