Collection: Kitchen

As a former pro chef, my kitchen knives aim to be incredibly light and sharp yet long lasting edge retention! Thin cross section offers less resistance in the cut paired with great steel and a great heat treat yields a knife that can be put to work more often and spend less time being resharpened. Most sharpened angle is 20 degrees which offers a robust yet really good edge retention angle. 

15 degrees is available upon request. However for the additional sharpness you gain, you give up some edge retention. 

Chef knives can be ground "all purpose (on the robust side), Normal (not mentioned, or "laser" (incredibly thin not to be used in frozen meat or chopping bones etc). All purpose is great for bangers that you don't want to take particular care for.  Lasers are great specialty knives that are intended on tons of meat or produce slicing to make quick work. Nakiris, bunkas i particularly make this way. Again, if nothing is mentioned of the grind, it is most likely a symmetrically ground nice lean knife just thick and strong enough to excel in everyday food prep tasks.