Forged knives | STALGAST®

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Product Features

• One-piece hot-forged blade with full tang: rigid, precise and stable under continuous service.
• Forged bolster: hand protection and balanced weight for secure control.
• Ergonomic, professional handles: safe, non-slip grip even with wet hands.
• Corrosion-resistant, food-safe materials: built for intensive kitchen workflows.
• Fine, durable edge: consistent geometry for clean cuts and easy maintenance.
• Predictable handling across sizes: harmonised weight and balance within the range.

Intended Use

• High-volume prep: chopping, slicing, mincing and portioning.
• Carving and precise plating during service.
• Butchery tasks such as boning, trimming and filleting with dedicated knives.

Variants / Sizes

• Chef’s knives: 20–26 cm
• Santoku knives: 18–20 cm
• Carving / slicing knives: 20–30 cm
• Bread knives (serrated): 22–26 cm
• Utility knives: 12–15 cm
• Paring knives: 8–10 cm
• Boning knives (straight / curved): 13–18 cm
• Filleting knives (flexible): 18–22 cm
• Cleavers: 300–800 g
• Nakiri knives: 16–18 cm

Care / Maintenance

• Hand-wash promptly, dry completely; avoid dishwashers.
• Hone daily; sharpen on stones as needed at a consistent angle.
• Use PE or wooden boards; avoid glass, stone or metal surfaces.
• Do not twist or pry; use a cleaver for bones and hard joints.
• Store on a magnetic strip, in blade guards or a knife roll.

Short Conclusion

Forged knives deliver stability, balance and edge reliability for demanding professional gastronomy—precise cuts, safe handling and long service life.

• Products testable in the showroom with on-site advice.
• Stock status shown in the shop for current availability.
• Warranty & post-warranty service 24/7 for professional equipment.
• Continuous data maintenance for correct, up-to-date information.
• Contact via email or phone.
• Tip: use the search at the top if unsure about categories.

FAQs

What is the advantage of forged over stamped knives?

Forged blades offer higher rigidity, a protective bolster and balanced weight for control and durability.

Which sizes should a chef select first?

A 20–23 cm chef’s knife or 18–20 cm santoku plus an 8–10 cm paring knife covers most prep.

Are forged knives dishwasher-safe?

Manual cleaning is recommended to protect the edge and handle materials.

How often should I hone and sharpen?

Hone daily during service; perform full sharpening when the edge no longer responds to honing.

Can I cut bones with a forged chef’s knife?

Use a cleaver for bones; chef’s, filleting and carving knives are not designed for chopping hard bone.