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The Sharpest Knife In The World

A sharp blade is the most important part of any knife. You may have heard about Obsidian blades being the sharpest material in the world, but the truth is, they’re not ideal for kitchen knives due to their brittle nature.

A professional kitchen knife with this blade can’t take on large or oddly shaped foods and can snap into two. 

Be it chefs knives, boning knives, paring knives, steak knives, fillet knives, or even top-of-the-line Santoku knives, using a knife with materials like stainless steel, German steel, Damascus steel, Japanese steel, and high carbon stainless steel, will never disappoint you – And, here’s everything you need to know about them.