What is a chef's knife used for?

The handmade Damascus chef’s knife represents the pinnacle of culinary craftsmanship—a fusion of ancient forging techniques and modern metallurgical science. Unlike mass-produced kitchen tools, this blade is meticulously crafted by master smiths, ensuring unrivaled sharpness, balance, and durability.

From the 73-layer Damascus steel coating to the ergonomic sandalwood handle, every detail has been carefully designed for professional-grade performance. This article will explore:
✔ Superior metallurgy - why 10Cr15CoMoV steel sets a new standard
✔ Damascus forging - how the 73-layer coating improves cutting performance
✔ Sandalwood handle craftsmanship - beautiful, durable and scientifically designed grip
✔ Kitchen performance - why chefs love handmade Damascus steel

Typically ranging from 6 to 12 inches in length, a chef’s knife is the most essential and versatile tool in any kitchen. Engineered to provide the power, precision, and dexterity needed for 90% of cutting tasks, it’s perfect for professional chefs who consider it an extension of their hands, while home cooks benefit from its ability to simplify meal prep.

This guide explores:
✔ Core functionality – from basic cutting to advanced techniques
✔ Anatomy and design benefits – why different shapes work so well
✔ Special uses for different blade types – German vs. Japanese
✔ Pro tips for improved performance
✔ Common mistakes to avoid

I. Primary Functions of a Chef's Knife

1. Vegetable Preparation

• Dicing – Uniform cubes for soups, stews, and salads

• Julienne & Brunoise – Fine matchsticks (2mm) or cubes (1-3mm)

• Mincing – Garlic, herbs, and shallots with a rocking motion

• Chiffonade – Rolled leafy greens sliced into ribbons

Why it excels: The curved blade allows a smooth rock-chopping motion, while the broad side can crush garlic or ginger.

2. Meat & Poultry

• Breaking Down Cuts – Deboning chicken, trimming fat, portioning steaks

• Slicing Cooked Meat – Thin cuts for roasts or carpaccio

• Butterflying – Splitting meat for even cooking

Note: While not a boning knife, a sharp chef's knife handles light poultry bones.

3. Fish & Seafood

• Filleting Medium Fish – Salmon, trout, or sea bass

• Removing Skin – With the blade angled at 30°

• Shucking Oysters – Using the heel for leverage

Tip: Japanese-style (lighter, thinner) chef’s knives excel at precision fish work.

4. Herb & Aromatics

• Fine Chopping – Parsley, cilantro, or rosemary

• Smashing Technique – Crushing garlic with the blade’s side

II. Anatomy & Design Advantages

Weight Distribution:

• German-style (heavier): Better for forceful chopping

• Japanese-style (lighter): Superior for precise slicing

III. Specialized Uses by Blade Type

German Chef’s Knife (20° Edge Angle)

✔ Crushing hard vegetables (carrots, potatoes)
✔ Disjointing poultry
✔ Crushing nuts or seeds

Japanese Gyuto (15° Edge Angle)

✔ Sushi/sashimi preparation
✔ Thinly slicing vegetables
✔ Precision herb work

Hybrid Option: Damascus-clad blades offer food release benefits.

II. The Blade: A Masterclass in Metallurgy

Core Steel: 10Cr15CoMoV – The Superior Choice

This high-performance alloy is favored by elite knife makers for its:

• Optimal carbon content (1.0%) – ensures long-lasting sharpness

  Cobalt and molybdenum additives – enhance toughness and corrosion resistance

  Vanadium carbide – refines the grain structure for a sharper, longer-lasting edge

Hardness (60±2 HRC) – Strikes the perfect balance:
✔ Hard enough to maintain a razor edge
✔ Tough enough to resist chipping

73-Layer Damascus Cladding: Form and Function

1. Pattern-Welding Process:

   • Alternating layers of high-carbon steel and nickel alloy

   • Hand-forged at 900–1000°C for optimal grain alignment

   • Acid-etched to reveal the water-like patterns (jigane)

2. Performance Benefits:

   • Reduced food sticking – Textured surface minimizes sticking

     Increased durability – Laminated construction prevents catastrophic failure

     Beautiful looks – Texture is unique to each knife

III. The Handle: Sandalwood’s Timeless Elegance

Why Sandalwood?

• Natural Antimicrobial Properties – Resists bacterial growth

• Density & Stability – Less prone to warping than cheaper woods

• Ergonomic Carving – Contoured for a secure pinch grip

Construction Details

• Full tang design - steel runs through the handle for maximum strength

  Brass pin - reinforces the structure while providing visual contrast

  Paint - enhances the wood's natural sheen and water resistance

VI. Care & Preservation

Cleaning

• Hand Wash Only – Dishwashers destroy the handle and etch

• Immediate Drying – Prevents water spots on the blade

Storage

• Magnetic Strip or Sheath – Avoid loose drawer storage

• Occasional Oil Application – Mineral oil for the blade, linseed oil for the handle

Restoration

• Re-etching – Possible with ferric chloride (for advanced users)

• Handle Refinishing – Light sanding + oil refreshes the wood