Western kitchen knives include chef's knife, Filliting knife, Serrated knife, Boning knife, Small paring knife.

If you divide it according to the material, it can be divided into steel, stainless steel, carbon steel, ceramic, etc. In fact, it is not the higher the hardness the higher the sharpness. Because the kitchen knife "fast" also depends on the degree of the knife blade, softness, etc..

We all know that there are a large number and various types of handle materials available in the knife market nowadays. But in general, these materials can be divided into 3 parts: metals, synthetic materials, and natural materials. Metal: Metals are very common in knife handles, they are strong and durable, and they are excellent for outdoor equipment. Synthetic materials: Synthetic materials are modern materials, most of which are developed specifically for certain characteristics, and developers are now constantly designing better and newer materials. Natural materials: Natural materials are older materials, most of which have been used for hundreds of years and have played an important role in the history of knife making.

Hardness is one of the most important criteria for measuring a knife. There are three common indicators of tool hardness: Rockwell, Brinell and Vickers. Generally speaking, the hardness we refer to is Rockwell hardness, Rockwell hardness means that under the specified applied load, the steel ball or diamond indenter is pressed vertically into the surface of the test piece, producing indentation, testing the indentation depth, using the Rockwell hardness formula HR = (K-H)/C can be calculated Rockwell hardness, with "HRC" expressed. To sum up, the shallower the indentation, the higher the HR value, the higher the hardness of the tool measured. For example, HRC60, that is, in the test load of 150kg, using the top angle of 120 degrees of the diamond cone indenter, the depth of indentation of the test piece is 0.08mm.

The shape and center of gravity of the knife affects the grip of the knife. The balanced design of premium kitchen knives seeks to give every user an instant feeling of lightness, comfortable grip and unparalleled sharpness. The sharpness of a knife can affect the taste of food. The Japanese love sashimi and seek the ultimate sharpness of knives, not because ordinary knives can't cut, but because a sharp knife can make the ingredients look their best, with a smooth mirror-like cut surface and a smooth mouthfeel. The sharpness and longevity of the knife, the influence of the material is decisive. The higher the hardness, the sharper the knife, the better the durability, but at the same time the toughness will decline, hardness, toughness, rust resistance is the relationship between this and that. The key is hardness, which is determined by carbon. The hardness of knives is usually indicated by the Rockwell hardness C scale (HRC). The general steel for kitchen knives has a Rockwell hardness of HRC between 55 and 65. Generally speaking, the hardness of Japanese knives is large, generally at 60-62, German knives are slightly lower, generally between 55-58, and Chinese knives are generally around 50.

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