My range of Chef’s knives have been designed, with the help of some Chef’s that I know, to perform in the most demanding kitchens.
The cutting edge on all my Chef’s Knives are hollow ground, a feature that I’m not aware of on any commercially manufactured knife. Hollow grinding ensures that the cutting edge does not thicken after repeated sharpening and the cutting action remains as clean and smooth as it did with the first cut.
My large Chef’s knife was recently re-designed (July 2016) to provide a better cutting action and balance than my old Schnauzer & Briard designs.
Working Chef’s Knives are manufactured with blades made from Bohler N690 Stainless steel with a fine satin finish. Better than any commercially produced knife (that I’m aware of) and only previously offered to special order. The “stay sharp” nature of this steel is so good, however, that Bohler N690 is now offered as standard.
If you’d like any of these knives with a full mirror finish I will manufacture (to special order) from AISI 440B stainless steel. The “stay sharp” properties of 440B are almost as good, but Bohler N690 will not take a true mirror finish.