What's the difference between stainless steel kitchen knife, kitchen knife, fruit knife, meat knife and kitchen knife?

The materials, sizes and shapes of these knives are generally different, but the use of knives generally depends on the following points.

1. material: the mainstream materials for making kitchen knives are 3CR 13, 4CR 13, 5CR 15MOV and 9CR 15MOV. The higher the carbon content, the greater the machining requirements, and the better and sharper the tool will be.

2. Technology: At present, the manufacturing technology of kitchen knives can be divided into forging and blank stamping. Forging inherits the traditional manufacturing technology and combines many advantages of traditional forging. Blanking is to punch a blade with a modern machine, and mass production is very fast. But it's not as good as forging. The famous brand "Deng Jia Dao" is a typical forging knife, which is used by many people in southwest China.

3, handle: the material of the handle, as well as the details of grinding are very particular. Generally, the handle of a good kitchen knife is carefully polished, which is more comfortable and easy to pick up. The handle of inferior kitchen knives is generally rough.