6" Forged Chef Knife with Riveted Styrene Handle
- Forged, full tang blade
This 6" chef knife features a comfortable, high impact styrene riveted handle. Each 6" chef knife features a forged, no stain, full tang steel blade that is durable and well-balanced.
A chef knife is the most versatile cutting tool found in a commercial kitchen, and may be used to cut, slice, chop and mince.
6" Garlic Press
Edgecraft Chef's Choice 110 Diamond Hone 3 Stage Professional Knife Sharpener
Overall User Rating: 6" Forged Chef Knife with Riveted Styrene Handle ( 4.7 stars from 6 reviews )
A great knife that has several uses and we have used it extensively over the past couple months and finally sharpen it two day ago. The price is great too.
Richard G. from Green Zone B & G Posted on 06/03/2014
knife feels good in the hand, is sharp, and is a good weight. As you see in the photo, it is German steel, though not German made, which is very good value at this price.
Philip A. Posted on 03/04/2014
Terrific knife for the price. No doubt made in China, this is the equivalent of the Sabatier chef's knives I normally use. Appears to take and hold an edge quite well.
James W. Posted on 01/25/2014
These knives are the perfect size for the novice cook. I use them for my students to learn knife cuts, and everyone is comfortable using them. Handle is sturdy and easy to grip. It holds an edge even after a heavy work load. The blade is not flimsy.
Stefan F. from Chef Stef Posted on 07/25/2013
The best value for you buck that you will ever find in a knife. Got one in to review, was very sharp out of the box but I sharpened it further to see how it compares to high end German knives. No difference except they cost. Sold the knife to the first person I showed it to and just ordered more. I want this knife in stock for my customers. Thanks guys.
Bob R. from Bob's Sharpening Service Posted on 05/22/2013
this is a great knife. It has a very smooth cut a clean blade. Its easy to clean and easy to use my staff like this one a lot.
elizabeth H. Posted on 05/28/2012
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