How is a good knife made? Let Garbo tell you

Among the professional tableware, knives are the ones that test the skill the most. As the source factory, we want to introduce to you the details behind a good knife, including the various considerations involved.

Selecting materials: Why are our knives more durable?

When making cutlery, choosing the right "material" is the first step. Many ordinary tableware uses 304 stainless steel (such as spoons and forks), which is good at preventing rust but too soft, making it prone to curling and becoming blunt when used as a knife edge.

Therefore, we insist on using martensitic stainless steel (410 or 420) for knife edges. Just remember this: this material, after undergoing high-temperature heat treatment, has extremely high hardness. It's like giving the knife "armor", making it sharp and less prone to damage. When matching them, we are also very experienced: usually, we pair harder knives with corrosion-resistant spoons and forks, so the entire set of tableware is not only functional but also durable.

Examining the design: Different dishes require different knives

The shape of each knife is designed for specific foods:

Steak knife (with serrations): Its edge is like small saws. We use precise machines to make these small teeth very uniform, specifically designed to cut tough meat fibers, making the cutting process effortless and without slipping.

Fish knife (with a small notch): You'll notice that the tip of the fish knife has a strange small groove. This is not a defect, but a "tool" specifically designed to remove fish bones and separate the fish skin. We also make the knife body relatively round and smooth, so the fish meat won't stick to it.

Butter knife and dessert knife: These two knives are characterized by their "gentleness". The edge of the butter knife is round, and it won't scratch the plate no matter how you apply butter to the bread; the dessert knife is made relatively thin and agile, providing a particularly good feel when eating cakes and desserts.

Combining craftsmanship: The smooth touch, the handy operation

The feeling when holding a knife is the detail we care about the most:

Feels like a mirror: Our knives all undergo four or five rounds of polishing and grinding. Whether it's a mirror finish or a brushed finish, the surface is very smooth, without rough particles, and won't accumulate dirt.

Not tiring the hand when holding: Have you ever felt that some knives get sore in your hand after using them for a while? That's because the balance is not adjusted properly. We will repeatedly test during production to ensure that the knife's center of gravity is exactly where your fingers are holding, making it lightweight and easy to use.

Strict quality control: Only high-quality products can be delivered to your hands

Finally, and the most important part - inspection. We will never overlook any defective products:

Confirming before starting: The first batch of samples produced must fully meet the drawing requirements, with an error of less than half a hair's breadth in size.

Checking during production: Periodic inspections are conducted on the production line to check the hardness and ensure the dimensions are correct.

Checking each knife before packaging: Before each knife is boxed, a dedicated person holds it to inspect the appearance and edge.

In addition, please rest assured about the safety concerns. All our products have passed strict food-grade safety tests (such as EU LFGB standards), and they won't release heavy metals when in contact with acidic foods, allowing you to buy with peace of mind and use with confidence.