110mm Steak Knife - 2C 654/11 - Kitchen Knives Forged - Set of 12

110mm Steak Knife - 2C 654/11 - Kitchen Knives Forged - Set of 12

719.99

In the Italian city of cutlery, Maniago, DUE CIGNI (Two Swans) has been producing with passion kitchen scissors and knives of high quality for over a century. First choice steel, innovative design and the maximum attention to the details assure that DUE CIGNI products do not get passed over, not even by the most demanding of users. DUE CIGNI knives and scissors are instruments ideal for professionals in food services and of gastronomy that need a perfect cut without effort and long lasting…for over one hundred years!

  • Blade length: 110 mm

  • Stainless Steel 4116 HRC55/57 - X50Cr15MOV

  • Bocote wood handle

  • Hand wash Safe

  • Stainless Steel rivets

  • Finger Guard

  • Full Tang

  • Made in Italy

Minimum order : 12 pcs (CAD 694.99) CAD 57.9 Each

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Manufacturing Differences

A forged knife is made of a single bar of steel, which is heated and then pounded into shape, sometimes by a specially trained craftsman, sometimes by machine. The alternative is a stamped knife, in which the blade is "stamped" or cut out from a large sheet of steel, then is honed and heat-treated for durability. A forged knife is typically heavier by several ounces than a stamped knife.

Features of Forged Knives

An easy way to identify a forged knife is to look for a bolster , a wider lip on the end of the blade where it meets the handle. More than anything, the bolster helps balance the blade by adding weight near the center of the knife.

Forged knives also usually have a full or partial tang, which is an extension of the metal blade that reaches into the handle. If the handle of a knife has metal rivets, or if you can see the metal along the edge of the handle, that's a good indication that the knife has a tang, which is a sign of quality and durability and helps with the balance of the knife.

The Quality Question

The process of making a forged knife is usually more expensive and time- and labor-intensive than making a stamped knife, so it's often pricier. It used to be that forging almost always meant that knife was better-quality and more comfortable and efficient to use.