Generations of Craftsmanship in Every Blade
Forged and stamped from a single piece of steel from tip through the handle. A fully forged knife takes more technique, more care, and more expense than welded or stamped knives, but it creates a harder blade, balanced body, and the longevity to become a family heirloom.
Thiers, France is one of the few regions left in the world that still makes 100%, fully forged knives, and they have been doing so for over 700 years. Every part of our knife, down to the rivets, comes from France. We source X50CrMoV15 metal and apply the resin handles by hand in our French factory.
Each knife begins as a single rod of X50CrMoV15 that is then treated with nitrogen to prevent corrosion and increase hardness. We then heat and forge the individual rods of metal until we achieve a blade, bolster, and handle. From there, each piece is buffed, polished and sharpened the knife until it's ready for it's handle and boxed up to ship directly to your kitchen.
Why We Love It Here
It's easy to be charmed by France and even easier to be charmed by French knife maker Pascale and her
family-owned factory in Thiers, France
. We fell in love with their craftsmanship and commitment to both tradition and innovation. We approached them with our designs and ideas for the Made In Chef Knife, and they used their
age-old knife-making tradition and innovative nitrogen treatment to help us execute the perfect knife.
Every part of our knife, down to the rivets, comes from France. We source X50CrMoV15 metal and apply the resin handles by hand in our French factory. The final product is a fully forged and fully French chef knife.
The Forging Process
We start with
single rods of X50CrMoV15 and treat them with nitrogen
to prevent corrosion and add hardness. We then heat and forge the individual rods of metal until we achieve a blade, bolster, and handle. From there, we buff, polish and sharpen the knife until it's ready for it's handle and boxed up to ship directly to your kitchen.
This was the sharpest out of the box knife I have ever had. Seriously, be careful. Nice feel in hand. Nice quality.
You're Going to Want Two!
Liked the first one I purchased so much that I bought a second.
Perfect Weight, Perfect Feel
The weight is perfect, it can cut through anything, and I love that it came with a band aid.
There's No Going Back!
Once you own this, you won't go back. I knew I loved this knife, but when my husband, who is a persnickety knife person, praised it, I knew it was great! It’s sharp and a good weight.
I would say that a good chef knife is one of the most critical tools you can have in the kitchen. Obviously, almost every ingredient you come in contact with you’re going to cut or manipulate in some way.
Chef / Co-Owner, Alinea
I think cooking comes from two sides. One from confidence of knowing how to perform tasks, and another from having good equipment to get the task done. You need sharp knives and pans that are well suited for the task at hand
Fabian von Hauske,
Chef / Co-owner, Wildair and Contra