Question 1: What brand of kitchen knife is better? Let’s not talk about domestic products first. Let’s talk about imported products, German products, wmf, the absolute king! Let's talk about ZZZZZZZZZZZZZZZANAREOAOROIOAOOAOOAOOAOOAOOAOOAOOAOAAAAAEAularAAEAEAEAEAEAEntsssAEsedsederedAAAAEAEsedERsederedctatederedableableableableable There is indeed no specific brand in the list of the top ten kitchen knife brands, but you can choose and identify according to my introduction below: 1. Forging technology: This is mainly inherited from the fifth generation knives used in Chongqing Dazu, such as "Dengjia Knife" , is the leader in forged knives. The characteristics of forged knives are that they are sharp, durable and easy to use. The disadvantage is that they are not novel and fashionable in appearance and have strong practicality. 2. Cutting process: This is to directly cold-roll the steel with a machine, and then cut it into a knife. Because the machine is formed, the appearance is better and the output is large. However, its disadvantage is that it is not easy to grind after blunt use, and the probability of grinding into scrap quickly is high. These are mainly famous brands from Yangjiang, Guangdong, such as Shibazi, a well-behaved wife. 3. Material: The current mainstream materials for kitchen knives are 3cr13, 4CR13, 5cr15mov, and 9cr15mov. The higher the carbon content, the higher the hardness, the more difficult it is to process, and the sharper and more durable the kitchen knife. Based on the above aspects, just slowly find a good brand. Question 3: What brand of kitchen knife is easy to use? Kinmen kitchen knife. From 1958 to 1979, the Chinese communists bombed Kinmen with grenades and artillery shells; in 20 years, more than 1 million artillery shells fell on Kinmen. Explosive grenades were used in the early stage of the shelling; non-explosive artillery shells were used in the later stage, which are the main materials of Kinmen kitchen knives. After the artillery battle, Li Jin and Wu Jun, the owner of the steel knife shop, bought the discarded bullet casings on the island and used them to forge knives. Due to the excellent quality of the outer shell steel, the kitchen knives made with it are particularly sharp and durable, with medium toughness and external rigidity. They are not easily deformed even when cutting hard objects, making Kinmen kitchen knives famous throughout Taiwan. In order to prevent counterfeit goods from being mixed in, the knife factory pioneered the creation of knives with designated shells. Question 4: What brand of kitchen knife is the best? All kitchen knives are fast and sharp when they are new, but you will find that many stainless steel kitchen knives become dull after being used for a period of time, making them difficult to sharpen. In fact, the sharpness of kitchen knives lies in the following points, you can refer to them: 1. Materials: The main materials of kitchen knives at present are: 2cr13, 3cr13, 4cr13, 5cr15mov, 8cr15mov, 9cr15mov, vg10, etc. Their carbon content gradually increases, and the hardness after processing and quenching also increases, and the sharpness inevitably increases with the increase in hardness, and the rare element chromium they contain is the most important element for corrosion protection. Let’s stop here. 2. Craftsmanship: Another determining factor is the processing technology of the kitchen knife. There are currently two main processing technologies on the market, one is cold rolling and the other is red hot forging, which is called forging technology. (1) Stamping: Cold-rolled knives refer to finished knives made by stamping steel directly on a rolling mill, rolling it into a knife shape, and polishing the opening. The advantage of this kind of knife is that it has a good appearance and the speed of machine molding and mass production. The disadvantage is that the knife is not durable and is not easy to sharpen after it is blunt. There is basically no difference in the thickness of the knife back and the knife hall, making it impossible to sharpen the knife. (2) Forging: This process is a product of traditional hand-made iron knives derived from current machinery and artificial intelligence. The original forged knives were all hand-forged, but the output was low and the appearance was too ugly. Although it is useful, it will gradually be eliminated. So now it is all made by manual labor and modern high-tech machines. The key positions are manual and machines are used in other places. Although the appearance of this knife is not as good as that of the whole machine, it has the following advantages: thick back, hollow hall, thin mouth, and sharp sharpness. If you want sharpness, I suggest you go see "Dengjia Knife". Their knives are mainly forged kitchen knives, and I use them pretty well. There are also other traditional kitchen knives such as "Wang Mazi", which are not recommended for stamping, but there are also several big brands such as "Shibazi" and "Qiao Daughter-in-law". If you really want to use it, you can choose a big brand to at least guarantee it. Question 5: Which brand of kitchen knife is the sharpest? For example, Supor, Qiaofu, Wang Mazi, Zhang Xiaoquan, Astor, etc. Domestic Zwilling, WMF, European and American Trident, Japan's Wenlan Restaurant owned by Yaser, Takamura Zuo, Tojiro, and Yoshiji. However, the knives of each family are divided into three and six grades, and the quality is uneven. Whether a knife is good or not depends on personal habits. Some people like Chinese kitchen knives, some like Japanese side dishes, some like Western chef knives, and some like Japanese beef knives. Santoku swords are also a good choice. In terms of quality, hand-made products are better than those produced by assembly lines, steel clamps or steel-clad processes. There are many types of steel. Generally speaking, imported steel is generally better than domestic steel.

Japanese steels such as VG10, white paper, and green paper are harder than German steels, with hardness above 60, but their toughness is not good and they are brittle and easy to crack. Therefore, most knives that use Japanese steel as their blades need to use steel clips or ladle processes (most kitchen knives use steel clip processes) to improve the toughness of the blades and reduce costs. They are characterized by extremely sharp edges. The disadvantage is that the blade is prone to chipping. The hardness of German steel is also good, generally around 56-58, and is mostly molybdenum-vanadium stainless steel. The most representative one is 1.4116, which has good corrosion resistance and is easy to handle. The disadvantage is that it is not hard enough and the blade wears easily, requiring frequent sharpening. Of course, there is also a new type of steel called powder metallurgy steel, represented by Nissan SG2, which has high hardness and good toughness, but the price is quite high. When choosing domestic knives, the most important thing is to look at the blade and the type of steel used in the blade. Only good steel and good technology can make good knives. If you want to choose a sharp knife, the best choice is to use Japanese steel as the core steel, among which VG10 is commonly known as V gold, followed by white paper and green paper, and the top grade is powder-treated steel. Question 6: Which brand of kitchen knives is the best? It depends on which knives are more famous. They are Yangjiang Shibazi, Zwilling, Sandvik, Mitsubishi Mitsubishi, Kyocera, and Secco. They are all very good and have a high reputation in the market. Many people buy it. My own home is made by Yangjiang Shibazi, and it is very easy to use. I have been using it for almost ten years and the quality is very good. If you want to refer to more brands, you can. Question 7: What brand of kitchen knife is good? Ranking of Shengda's top ten tool brands. (1983 Guangdong Province Famous Trademark, Guangdong Province Famous Brand, Well-known Professional Tool Manufacturer, Highly Competitive Tool Brand, Guangdong Shengda Industrial Group Co., Ltd.) Smart Wife Tools (Guangdong Province Famous Trademark, Guangdong Province Famous Brand Product, High-tech enterprise, well-known domestic brand of knives, scissors and kitchenware, Yangjiang Qiaofu Kitchen Industry Co., Ltd.) Yinying (founded in 1979, Guangdong Province famous brand product, Guangdong Province famous trademark, high-tech enterprise, one of the top ten tool brands, Guangdong Yinying Ying Industrial Group Co., Ltd.) Yongguang Weike (founded in 1956, is a well-known trademark in China, a famous trademark in Guangdong Province, a famous brand product in Guangdong Province, and one of the top ten tool brands, Guangdong Yongguang Knife and Scissors Group Co., Ltd.) Supor Supor (a well-known trademark in China Trademark, high-tech enterprise, famous trademark in Zhejiang Province, one of the world's largest R&D cookware manufacturers, Zhejiang Supor Co., Ltd.) Fesler (a German super brand founded in 1845, one of the world's famous pot and kitchenware manufacturers, a large multinational Company Fishler Trading (Shanghai) Co., Ltd.) Full-brand (China's well-known trademark since 1663, China's time-honored brand, national intangible cultural heritage, leading brand in the knife and scissors industry, Shanghai Zhang Xiaoquan Knife and Scissors Corporation) AsdaASD (founded in In 1987, China Famous Trademark, China Famous Trademark, Zhejiang Province High-tech Enterprise, Zhejiang Province Famous Trademark, Zhejiang Asda Electric Co., Ltd.) Shibazizuo (founded in 1983, China Famous Trademark, Guangdong Province Famous Trademark, National Key high-tech enterprise, industry leading brand, Yangjiang Shibazi Group Co., Ltd.) Shuangliren began in Germany in 1731. It is one of the oldest trademarks in history, a leading brand in the nail industry, a large multinational company, Shanghai Shuangliren Henkes Co., Ltd.) Question 8: What brand of kitchen knife is good? Good brand kitchen knives can be divided into two types: 1. Traditional Chinese kitchen knives: thick back, empty chamber, sharp and easy to sharpen. This kind of kitchen knife is relatively easy to use. It is usually a traditional forged kitchen knife and is in line with the usage habits of Chinese people. For example, Deng Jia's knives have shortcomings: the workmanship is not fine enough and the appearance is not fashionable enough. 2. Chinese-style and Western-style kitchen knives: This kind of kitchen knife is mainly produced in Yangjiang, Guangdong. It has high output, fashionable and exquisite appearance, and occupies a lot of domestic markets. The disadvantage is that the process is stamping, and it is not easy to sharpen if it is blunt. Many of them will be scrapped if they are blunt. Question 9: Are there top ten brands of traditional Chinese kitchen knives? Which brand of domestic kitchen knives is the best? There is no authoritative ranking list! At present, the production of kitchen knives is divided into two categories: forging process kitchen knives (traditional) and stamping (mechanism) kitchen knives. These two manufacturers: 1. Forging process: This is mainly a manufacturer in Dazu, Chongqing. This kitchen knife is a combination of hand forging technology and machine. This kind of kitchen knife is very practical, but the appearance design is insufficient. The more famous ones include: Deng Jiadao, Wang Mazi, etc. 2. Stamping and cold rolling: It is the so-called machine-made kitchen knife. This kind of kitchen knife is easy to mass produce, has simple technology, advanced design, and fine workmanship. Each knife can basically maintain the same quality. However, its disadvantage is that it does not have the characteristics of a forged kitchen knife: thick back, empty chamber, thin mouth, and easy to sharpen. It's not easy to sharpen this kitchen knife once it's dull. The more famous ones include: Shibazi, the well-behaved daughter-in-law, Errenzhuan