If you have to have one knife in your kitchen, which one should it be? A chef's knife, the cook's best friend, is the do-it-all knife of the kitchen, ideal for chopping veggies, carving meat, and everything in between. If you have to pick just one, this is it. The Brigade Chef's knife is a rugged and no-nonsense traditional design, suitable for hard-working professional and home kitchens alike. The Brigade series, co-designed with partners in Portland's restaurant community, is named in our partners' honor: just as the brigade de cuisine is the backbone of the professional kitchen, we hope our Brigade series will be the backbone of your cooking. Each knife, just like each cook, is specialized to fulfill a structured and specific role in the kitchen. Brigade knives incorporate both traditional Japanese blade design and Western handle design, resulting in a knife with a very thin and light blade paired with a comfortable, light handle suitable for any size hand. The blade is made from 52100 carbon steel and has been heat treated to a hardness of 62-63 HRC. Our controlled heat treating method prevents excess carbon from going into solution, develops very fine grain and carbide structures within the steel, and minimizes retained austenite by using lower austenization temperatures and continuous cooling curves throughout the quench cycle. The result is a very sharp and stable edge, great edge retention, and good sharpenability. The steel also takes patina very easily and can result in beautiful patterns and finishes, either from prolonged use or intentional etching. The blade is ground symmetrically to a thin convex edge geometry that is designed to facilitate food release while still being comfortable for both righties and lefties. The blade profile incorporates a long "flat" making it ideal for push cutting and chopping.
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