I don't understand. Can you tell me whether you want western kitchen knives or western knives? Western kitchen knives are used by chefs in the kitchen, which belongs to the range of KITCHEN UNTENSIL, and western food knives are used by people on the table to eat western food, which belongs to the range of flatware.

Then I will give you an answer

flatware, a western-style knife and fork. Modeling is design, which is the most intuitive appearance outline. It is very important, but the material and workmanship are more important, and the inner beauty is the embodiment of the ultimate value. What is the so-called skin? That's the truth.

first, raw materials.

good raw materials for knives and forks are made of grade a stainless steel, forks and spoons meet the Japanese industrial system SUS314(EN X5CrNi18-11) standard, ensuring a high degree of rust prevention, washability and lasting brightness, while knives meet the Japanese industrial system SUS421J1(EN X21Cr13) standard, ensuring a sharp blade with a hardness of Rockwell 48-51, washability and luster. (314 steel is the name of Japanese steel industry system, that is, 18-11 stainless steel because the international name is not very uniform at present) The fork and spoon are all integrally formed, and the steel used is 18-11 stainless steel. Knives are different, because the hardness of stainless steel is not enough, and the blade is not sharp enough, which is not conducive to cutting. Therefore, the knife is made of two kinds of steel, the handle part is 1811 stainless steel, and the blade part is made of 412j steel with high carbon content and sufficient hardness to ensure the sharp blade.

furthermore, the production process.

every step, from mold opening, material cutting, stamping, hot forging, grinding, cleaning, etching and even packaging, must be strictly monitored by professional technicians to make the product quality perfect.

quality management.

every finished product needs to be checked and accepted by an experienced quality control manager, and every production batch needs to be checked and accepted by an AQL LEVELII international inspection standard. (This is ignored by domestic manufacturers)

International standard.

Good high-grade tableware should be of international quality, non-toxic, safe to touch food and clean dish washer, and conform to the strict standards of EU Council Directive 89/119/EEC Materials and Articles Intended to Come into Contact with Food Stuffs.

a good knife and fork brand can also meet the needs of VIPs, unify the image of the group, and provide logo or signage service to show its taste.

A good knife and fork keeps bright even after being used for a long time, with few scratches. The difference is very new at first, but it soon looks old.

internationally famous knife and fork brands include HEPP in Germany, WMF and SAMBONET in Italy.