knifeopedia

Fit & Finish

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The final aspect that determines a knife's overall quality is its Fit & Finish, which reflects the build quality and workmanship. 

 

No gaps or burrs

The knife should be gap-free between its various parts (blade, handle, rivets, caps, etc.), preventing moisture and dirt from getting inside. The handle should be flush with any decorative elements, rivets, or tang, and free from burrs or sharp edges that could cause discomfort.

 

No scratches

The knife should arrive in new condition without any visible scratches. While scratches can develop with regular kitchen use, they shouldn't be present initially.

 

Smooth finish

Both the blade and handle should feature a smooth, polished surface. This could be either a mirror or a fine mattefinish, but it should be free of visible grinding marks.

 

Rounded corners

All corners of the blade, bolster, and handle should be rounded for comfort, especially in the pinch grip during long prep sessions in professional kitchens.

 

Straight blade

When viewed from the butt, the knife’s edge and spine should be perfectly aligned with the handle.

 

Perfect grind

The blade should display a flawless grind, with no irregularities visible when held at various angles to the light. The bevel of the cutting edge should form a straight, uniform line.