Chef’s Knives

A chef’s knife is an all-purpose knife that has a curved blade edge that allows a cook to make precise cuts by making a rocking knife motion. It also called a cook’s knife or French knife because it is the most commonly used knife in the kitchen that has a general use or purpose. The common size of Chef’s knives ranges from 6 to 12 inches long.

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In Albacete, a province of central Spain has been known for manufacturing knives and cutting weapons since the fifteenth century. A typical Albacete knife is different from the rest because it has a spring mechanism, also called ratchet. It was primarily used as a weapon for self-defense. The knives contain a striker pin which serves as a mark or signature that it is a genuine Spanish knife. But because marking or adding striker pins to manufactured knives, the history of knife making in this place is only limited. In addition, knife making in Spain slowly disappeared due to competition in foreign knives manufacturing, vanished union of cutlers, depletion of steel sources and the prohibitions made by government. In December of 1721, Felipe V prohibited the use, manufacture and sale of knives and other cutting weapons.

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CAPITALS OF CUTLERY-Sheffield, England

Sheffield, England is one of the capitals of cutlery and known as home of cutlery for almost one thousand years. Yorkshire city was already known for producing quality and outstanding knives in the 14th Century. Sheffield is the birth place of cutlery tradition and survived for many years due to production of quality knives made by skilled cutlers. Readily available resources provided unique recipe for knife production. Five rivers meet in Sheffield which added power in driving water wheels. It is also abundant with coal and iron, and with quarries providing huge supplies of milestone grits needed for making grinding wheels.

One of the old capitals that has not maintained it's branding as a knife capital

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Seki is the center of cutlery industry in Japan with more than 600 companies that are involved in producing knives. According to legend, a master sword-maker known as Motoshige discovered that the region has all the resources ideal for making swords. The region is abundant with pine charcoal, high-quality ore and pure water that are all essential in tempering steel. His works were highly praised by warlords and appreciated throughout Japan.

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