Chef's knives are commonly the most used knife in the kitchen. They're prized for their versatility and durability - used for fine tasks like mincing herbs or dicing brunoise all the way to heftier tasks like cutting through root vegetables, or slicing through chicken cartilage.
The Benifuji range of Seki Magorku knives are elegant but durable Japanese knives. The full tang and pakkawood handle results in an excellent blade to handle ratio which prevents user fatigue.
Each blade is individually constructed from 8A Stainless Steel and experiences a 3 Chamfering Process which reduces the friction against food and the blade. The edge on the blade after manufacturing is finished with a special grinding process which results in a smoother blade, which gives the blade both a superior cutting edge and requires less force or power for cutting as the blade has a extremely sharp cutting edge. These scalloped bevels either side create air pockets between the knife and the food, which allows the cut item to fall away from the blade easily.