Kestrel Chef’s Knife

Description

Hot-drop forged from German 1.4116 high-carbon stainless steel, this chef knife is ground along a compound distal taper. The spine narrows smoothly from 2.5 millimeters at the bolster down to a fine tip, providing structural stiffness near the handle while reducing wedging through dense root vegetables like winter squash or celery root. The edge is sharpened to a fifteen-degree angle per side, balancing cutting efficiency with sufficient steel volume to hold an apex without immediate micro-chipping on wooden boards.

The full tang runs through triple-riveted polyoxymethylene scales that will not crack or absorb kitchen moisture. The balance point rests square at the sloped bolster, allowing a pinch grip that relieves wrist torque during repetitive dicing and mincing. Hone regularly on a smooth ceramic or steel rod to align the cutting apex. This is a general-purpose prep knife; do not use it to cleave frozen blocks, split bone, or twist open squash, which can roll or notch the fine edge. Hand wash only and wipe dry immediately to preserve the steel finish.