Cook's Knife 10" [Auvergne]
This 10 inch Cook's Knife, also called a chef's knife, has a strong, rigid blade and is used for chopping, dicing, slicing or mincing. The wide blade protects the hand. A steel billet is heated to 2,200 degrees, hammered into shape, hardened again by heating to 1,900 degrees, quenched, tempered, hand ground, and a handle is attached. It is then polished and honed to a fine edge resulting in the finest knife available. This Auvergne brand of Sabatier (Theirs, France) has Coral handles (Pressed Wood from Spain) that are manually set and mounted on the tang using three through rivets.