How to choose a good quality kitchen knife?

1. Sharpness
As a qualified kitchen knife, sharpness is definitely the first point of purchase and the minimum requirement. Otherwise, "what's the use of it?". The sharpness of the kitchen knife is mainly affected by the hardness of the steel and the cutting angle. The higher the hardness of the steel, the better the sharpness. However, it needs to be noted that too high hardness will lead to low toughness, and the intuitive result is collapse. There is a numerical measurement standard for hardness, generally between 52-65hrc, and a kitchen knife with excellent sharpness is above 60HRC. The cutting angle is inversely proportional to the sharpness, and the smaller the angle, the sharper.
2. Durability
Durability refers to the durability of the whole knife, such as whether the sharpness of the blade can last, whether the blade is brittle, and whether the handle is easy to fall off. Here, we need to mention a material parameter. We often see 30cr13, which refers to 0.3% carbon content and 13% chromium content. Generally, 5 chromium steel also refers to 0.5% carbon content. The higher the carbon content, the higher the hardness. The higher the chromium content, the higher the durability of the kitchen knife and the less likely it is to rust.
3. Handle
Each person's body shape and arm strength are different, and their grip on different knives is also different. The handle of Chinese kitchen knives is generally thick and the center of gravity is on the blade. There are three factors that affect the grip feeling: weight, texture of the handle, and balance. In terms of weight, generally men will feel more comfortable with a kitchen knife of more than 350g, while women will feel more comfortable with a kitchen knife of less than 350g. The texture of the handle is better than that of the wooden handle. It is not easy to slide and it is more stable.
4. Appearance process
This is to see the overall design, seams, lines and other details of the kitchen knife.