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One good chef knife does most of the work in any kitchen. Vegetables, meat, fish, herbs; a well-made blade handles all of it better than a drawer full of cheap options. Most people spend years using a chef knife that is just okay in cooking. Once you use a properly forged high-carbon chef knife, you feel the difference immediately.
Our professional kitchen knife is hand-forged in Wazirabad from 1095 high-carbon steel, hardened to HRC 58–60. The blade runs 8 inches, the most useful size for home and professional kitchens. It is ground to a 15-degree bevel on each side, the Japanese standard. That thinner angle gives you a noticeably cleaner cut than standard Western knives ground at 20–25 degrees.
Full-tang and balanced at the bolster, the point where your index finger naturally rests. The chef pro knives are available in high-carbon steel and Damascus versions. Handle options include stabilized wood, G10, and pakkawood. Every knife is edge-tested before it leaves our Wazirabad workshop.
| Dimension | Measurement |
| Overall Length | 13 inches / 33 cm |
| Blade Length | 8 inches / 20.3 cm |
| Handle Length | 5 inches / 12.7 cm |
| Blade Width at Base | 1.8 inches / 4.6 cm |
| Blade Thickness at Spine | 2.5mm |
| Edge Bevel | 15 degrees per side |
| Weight | 7.1 oz / 201 g |
“I’ve cooked professionally for 12 years. This 1095 chef knife performs at the level of blades costing three times as much. The 15-degree bevel is noticeably sharper than my old German knives and the balance at the bolster is perfect.” — Chef Marco T., New York
“My first high-end chef knife after years of stainless. The difference in cutting is immediate. The edge has held for three months with just weekly honing. Exceptional value.” — Sarah K., California
“The balance on this knife is what impresses me most. After a full day of prep work, my hand is less fatigued than with my previous knives. Real craftsmanship from people who understand how a chef knife should feel.” — James R., Texas
“Gifted to my daughter who is training as a chef. Her instructor tested the bevel and told her to hold onto it. Said the edge geometry and balance were better than most knives students bring to class.” — Linda M., Ohio
Original price was: $ 155.$ 116Current price is: $ 116.
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An 8-inch blade is the most useful size for both home and professional kitchens. It handles large vegetables and whole proteins but is still short enough for comfortable, controlled work.
A 15-degree bevel is thinner and cuts with less resistance. You get cleaner slices on vegetables, fish, and boneless meat. A 20-degree bevel lasts longer under heavy use but cuts less precisely. Japanese professional knives use 15 degrees. Our chef knives follow that standard.
For cutting performance and edge sharpness, yes. High-carbon holds a sharper edge and resharpens more easily. The trade-off is maintenance; hand wash, dry immediately, oil occasionally. For cooks who sharpen regularly, it outperforms stainless every time.
Use a whetstone at 15 degrees per side; 1000-grit to set the edge, 3000–6000 grit to finish. Between sharpenings, maintain the edge with a honing rod or leather strop. We include sharpening guidance with every knife.
No. Hand wash only. The heat and detergent in a dishwasher will damage the edge and cause rust on carbon steel. Wash with warm water, dry immediately, and store in a knife block or on a magnetic strip.
Ships free to all 50 US states from Wazirabad, Pakistan. Estimated delivery 7 to 21 days, fully tracked and insured.
30-day return window on unused knives in original condition. Email support@plus-traders.com before returning.
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