Chef’s knife
The French chef’s knife with a broad, curved blade – the basic tool of the professional kitchen.
The chef’s knife took its form in French restaurant kitchens in the 19th century. The curved blade lets the cook rock the knife over the board when chopping.
The knife towns of Thiers and Solingen had long traditions, and names such as Sabatier and Henckels became famous. Stainless steel became common after the mid-20th century.
Materials: Carbon steel, later stainless steel; wooden handle
Manufacture: Forged and ground in knife towns such as Thiers in France and Solingen in Germany.
A blade running the full length of the handle, with rivets.
Carbon steel darkens and stains; stainless steel stays bright.
The maker’s mark on the blade near the handle.