Razor-thin carbon-steel chef blades

Upgrade your prep with USA-made chef knives, nakiris, and bunkas forged by a former pro chef and Forged-in-Fire champion. Each blade is ground lean for effortless push-cuts, heat-treated for 60-plus HRC edge retention, and balanced so lightly you’ll forget you’re holding steel.

Why our kitchen line stands out

  • Feather-weight geometry – ultra-thin cross-section glides through meat, vegetables, and fish.
  • Premium carbon & Damascus steels – sharpen fast, stay sharp longer.
  • Chef-tuned heat-treat – edge lasts service after service.
  • Standard 20° edge for toughness; 15° ultra-fine available on request.

Pick your grind


Grind Thickness Perfect For Note
All-Purpose Robust Everyday abuse, meal prep marathons Your “workhorse” blade
Classic Lean Daily chef duties Default build if grind not specified
Laser Paper-thin High-volume slicing; produce & protein precision Not for bones or frozen food

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Browse the collection below and choose the grind that matches your cooking style. Every Doberman Forge kitchen knife ships razor-sharp, ready for the line—or your home cutting board.

 

🔗 Learn more about our steel and heat-treat process → [Steel & Heat-Treat Info]