COZILIFE Chef Knife - Eagle Series, 8 Chefs Knife, Mirror Poilished, Forged Blade, Full Tang, German Steel, Pakka Wood Handle.

Description

Product description A Messager from The Manufacturer Every product of COZILIFE is living up to our company moto, providing the best quality with a modest offer. We don't want to talk about the obvious, the product stands for its fine craftsmanship all by itself. We want to tell you what is behind the scene. The steel of this knife is German made, formula X50CrMoV15 in particular. The steel is commonly used by major German knife manufacturers. But with our unique forging process (increase the density and the carbon content of the blade) and triple-heat-treatment technique, we achieve the hardness of 57°±1° HRC rather than 55° for most of the German knives. As a result, the knife's sharpness retention is much better which means you don't have to grind it frequently and also it is not too hard that you can't grind it at all. We are devoted to making your house a home and hope you will enjoy this fine cutlery of ours. Hand Washing COZILIFE recommends washing all knives by hand. For best results, hand wash the knife with a soapy cloth and dry immediately. Dishwasher We recommend hand washing as dishwashers are designed to spray water at a relatively high pressure, which can jostle the silverware and cause the knives to collide, dulling the edge. Specifications & Features Specifications Total Length: 13.4” Edge Angle: 18°±1° Blade Length: 8” Blade Thickness: 2.2mm Blade Hardness: 57°±1° HRC Blade Material: ThyssenKrupp German Made Steel, formula X50CrMoV15 in Particular Handle Length: 5.4” Handle Material: Pakka Wood Features Edge: Machine Edged, Laser Measured. Blade: Forged Blade with Mirror Polished Finish. Handle Style: Classic 3-steel-nail, Full Tang Handle with Unique Ergonomic Designed Shape. Cutting Curve: Classic European Chef's Knife Cutting Curve Design. Package: Gift-box Package. Why perfessional chefs choose to use sharp knives and what does it take to maintain a sharp knife? Sharp Knives are Better for Food When cutting a tomato, have you ever smashed it? Have you cried when cutting an onion? These problems are caused not by the food but by a blunt knife. A blunt knife adds extra force to the cut surface, and the food cells collapse. For food, such as an onion, the lachrymator within the cells is released as the cell collapses, causing the tears in your eyes to flow. In addition, when cutting thin, soft food like fish or a tomato with a blunt knife, you have to move the blade back and forth for many times. When this happens, the color at the cut surface becomes dull, the luster appearance was gone, degrading the fresh look of the food. Moreover, oxidization develops rapidly at the cut surface, so the food loses firmness and taste. In other words, the sharpness of a knife is a decisively important issue for cooking. Sharp Knives are Better for You A sharp blade is predictable. When it strikes or is drawn across the food's surface, it won't slip. This makes it easy to control how the blade moves through the food, giving you control over your chopping or slicing. A dull blade will slip, which makes control difficult and increases the risk that it will slip into your finger. With a dull knife, it's only a matter of time until you badly cut yourself. Knives Need to Sharpen More Often than You Think and Learning to Sharpen is an Investment Perfessional chefs sharpen their knives on daily basis, and during cooking they will do a quick sharpening with a honing stick in every 5 to 20 minutes depending on which food they are processing. A set of waterstones for sharpening your knives will cost about as much as a good knife. We think this is a great investment since a whole set of expensive but dull knives is useless. A couple rounds at a sharpening service will cost more then a set of stones, and the stones should last you a lifetime. What is so special about this knife? The Forged Blade Forged blades are made in an intricate, multi-step process, often by skilled manual labor. A chunk of solid or powdered steel alloy is heated to a high temperature, and pounded while hot to form it. The blade is then heated above critical temperature (which varies between alloys), quenched in an appropriate quenchant, and tempered to the desired hardness. After forging and heat-treating, the blade is polished and sharpened. Forged blades are typically thicker and heavier than stamped blades, which is sometimes advantageous. (wikipedia) Mirror Polished Finish A mirror polished finish is done by hand, polishing the metal into a highly reflective surface. While it provides a great look and offers better corrosion resistance due to the smoothness of the blade, this finish type involves a lot of polishing to maintain its look and its reflective quality would be telling in tactical fieldwork. The amount of skill used to create this finish often results in an expensive blade. Review: Best knife that strikes the right balance between utility and value! - To select a chef’s knife for general utility in the kitchen, I start with the balance between the blade and the handle. Outside of a full-tang design, there is no balance, for in that case the only counter on the blade is the handle itself. The tang is the weightier length of steel encased by the handle and yet uniformly joined to the blade. It is also evidence of a forged rather than dropped steel. That means the entire piece of steel has been repeatedly folded and stamped out to form the blade. This process also strengthens the blade, while the denser tang length supports it. To riff on the Ellington and Brewer tune, I’d say, “if it ain’t got that tang, it don’t mean a thang”. Balance should also be evident in the steel. Too much carbon makes for a brittle blade more likely to rust; too little won’t keep an edge. Finally, when I have a half hour to prepare a meal to be served a half hour later, I would prefer to use a single general utility knife. I want a knife that delivers a clean chop through broccoli stems, allows me to tease out meat from pork chop bones then slice the meat, chop cabbage, julienne baby carrots, then will still have edge enough to slice a chicken breast or pork loin milanesa thin and dice garlic to order. Here’s my verdict, after stating my criteria for the knife: In these many balancing acts, the Cozilife Eagle Series C2601/8 x50 Cr Mo V15 delivers exemplary performance. The Cozilife chef’s knife fits snugly in my hand and cleans easily. Just as important, I can sharpen it home. When it’s time to dice, one hand fits over the top of the knife, while the finger guard behind the bolster allows me rock back and forth through onion slices in no time. Both my husband and I like cooking, and we enjoy this knife to a great deal. See the pictures of us using the knife for various prepping work for our culinary festivity. While many knives satisfy these criteria, no other that I want in my kitchen strikes the right balance between utility and value as the Cozilife chef’s knife. Review: very satisfied - I was a bit wary of buying this from an unknown Chinese maker, but this is a great knife. The blade really is mirror-polished, full-tang, forged, and well-balanced. It has a very satisfying heft, and it responds well no matter the hand position. I've used it on fruit, vegetables, meat, and even bone, and it has handled every task well. Trying it out, I chopped through the back of a roast chicken with virtually no effort, and yet I've also grabbed the blade by the middle of the spine and used its point as a decent paring blade for a moment. It's very sharp and seems to be holding its edge well. The handle wood is well-fitted and has a very effective, pleasant feel; it's smooth and yet holds the hand well, even when wet or somewhat greasy. I've wanted to get a good chef knife for a long time and am very satisfied with this product.