Prep / Knives & Cutting / Knives
The blade, explained
The steel behind the edge.
Sharpness, toughness and rust resistance. Each starts with what goes into the blade.
X50Cr15MoV
High-carbon stainless steel
57HRCFinal blade hardness
Four ingredients. One considered blend.
A martensitic iron alloy, with four ingredients that each do a different job.
Carbon 0.55%
For hardness and a sharp cutting edge.
Chromium 15%
For resistance to rust and staining.
Molybdenum 0.7%
Works with vanadium for wear resistance and toughness.
Vanadium 0.2%
Works with molybdenum to support a durable edge.
Iron forms the base of the alloy.
From alloy to blade
Heat, cold and a carefully finished edge.
- 01
1050°C
Harden
The blade is heated before quenching.
- 02
Oil
Quench
Rapid cooling follows the hardening stage.
- 03
−195°C
Cryogenic treatment
A deep-cold treatment follows quenching.
- 04
57 HRC
Temper & finish
Tempering completes the treatment to the stated final hardness.
Holds its edge
Designed for lasting sharpness in everyday use.
Resists wear and chipping
The alloy and its treatment work together for toughness.
Takes a fresh edge
Easy to resharpen when it needs attention.
Made for the way you cook
Made for chopping, dicing and mincing.
- The all-rounderThe all-rounder for chopping, dicing and mincing. Its shape lets you cut with a rocking motion, and it suits large foods like melon, pumpkin and cauliflower.
- Easy to resharpenThe steel takes a new edge easily, for a knife that lasts in daily use.
- Riveted full-tang handleImpact-resistant ABS, riveted to a full stainless-steel tang.
Construction & details
Made to fit the task.
A full stainless-steel tang runs through the impact-resistant ABS handle, held securely by rivets.
Blade6.7 in
Handle4 in
1.5 mm blade thickness
- Handle
- Impact-resistant ABS, riveted full tang
- Edge
- Straight cutting edge
- In the box
- One knife
- Packaging
- Blister pack with hanging tag
Care
Looking after it.
A sharp knife is a safe knife. Keep the edge, and the edge keeps you cooking.
The full care guideMild soap and warm water.
Mild soap and warm water. The dishwasher dulls the edge.
Wipe the blade dry straight away.
Wipe the blade dry with a soft cloth straight after washing.
Block, sheath or magnetic strip.
In a knife block, a sheath or on a magnetic strip, where the edge can't knock against anything.
Use a knife sharpener.
Use a knife sharpener when the edge becomes dull.
Realign the edge between sharpening sessions.
A honing rod realigns the edge between sharpening sessions. Sharpening restores a dull edge.
Avoid
- The dishwasher
- Leaving it wet
- Loose drawers, where the edge knocks against other tools.
Compare
Two ways to the same knife.
Both
- SteelX50Cr15MoV, 57 HRC
- Full stainless tang✓
 ProChop Chef Knife₹459 |  TopChop Chef Knife₹949 | |
|---|---|---|
| Blade | 1.5 mm thick | Forged, 2 mm thick |
| Handle | Impact-resistant ABS, riveted | Acacia hardwood, riveted |
| Sloped bolster for a pinch grip | — | ✓ |
| Blade length | 6.7 in | 6 in |
Is it dishwasher-safe?
No. The dishwasher dulls the edge. Wash it by hand with mild soap and warm water, and wipe the blade dry straight away.
How should I store it?
In a knife block, a sheath or on a magnetic strip, where the edge can't knock against anything. Not loose in a drawer.
How do I keep it sharp?
Use a knife sharpener to restore a dull edge. Between sharpening sessions, a honing rod helps keep the edge aligned.
COOK IT TONIGHT
