Anatomy of a Forged Cutlery Knife

Blade

High-carbon German steel
• Finely crafted through multistep forging process
  
• Maintains shape and sharpness with fully forged edges
  
• Resists stains and corrosion
  
• Provides superior strength and durability Tip - Front end of blade used to cut small or delicate foods or to pierce Edge - Working part of blade, sharpened from tip to heel Spine - Top of blade, opposite the edge, that adds weight and strength Heel - Rear part of blade, used for cutting that requires more force Taper - Thicker at bolster, narrowing to tip, and thicker at spine, narrowing to edge, for precise cutting

Full bolster

• Thick piece of steel between handle and blade
  
• Adds weight for proper balance and easier cutting

Full tang

• Steel that extends from blade through entire length of handle
  
• Adds strength and perfect balance Chip-resistant handle
  
• Superior hardness for strength and durability
  
• Ergonomic contour for comfortable grip

Lifetime Guarantee

• A lifetime investment, guaranteed

Friction-fit plastic cover

• Not included with most high-end collections
  
• Keeps hands safe and knife protected
  
• Identifies knife and proper insertion

Use & Care

• Hone -Recommended frequently to keep cutting edge properly aligned
  
• Professionally sharpen - No more than once every one to two years for optimal sharpness
  
• Hand wash/towel dry - Immediately after use