TheForged Katai is the manufacturer's variation on the theme of the chef's knife - constructed twinned to the Chef's Knife model made to identical specifications, but equipped with a more anatomical handle. This one may definitely appeal to those who prefer a more form-fitting hand, creating a uniform contact surface. The generous belly of the cutting edgemakes the knife extremely pleasant to use - you can easily chop herbs with it, rolling the blade across a board, but also easily fillet a sizable fish. The use of laminated VG-10 steel ensures good sharpness retention combined with extremely easy sharpening and excellent corrosion resistance.
The Forged Katai VG10 chef's knife offers the user:- Hand-forged construction made from high-quality Japanese VG10 steel
- A form made for chopping, which also works well for filleting and slicing
- An 18-degree cutting edge angle that combines sharpness with durability
- Ergonomic handle ideal for prolonged use, made of elegant chevron
- Wooden box making the model perfect as a gift
As the name suggests, the domain of the Forged brand is kitchen knives made using traditional forging technology. Thanks to this procedure we get high-end tools, significantly exceeding rolled models both in terms of strength and rigidity, which will facilitate precise cutting of hard materials. The residue of the forging process is the texture decorating the unpolished edge of the head, which gives each piece a unique character.
Forged Katai chef's knife - an elegant tool for true kitchen enthusiasts
The manufacturer uses high-quality steel in its designs from Japanese steel mills, which are world-famous for their strict quality control and innovation in recipe development. Forged kitchen knives are sharpened with an edge angle of 18 degrees, thus combining excellent cutting properties with resistance to chipping. When sharpening the knife on a stone or a system that allows forcing the edge angle, it is worth keeping this value, as it will guarantee us the optimal properties of the model.
