From a single billet of steel, made from German 1.4116 high carbon stainless steel, the knife is forged to the design specification. Once blanked, it is then hardened (Rockwell rating 55-56 for our Signature range and 57-58 for our Professional range) and tempered for optimum strength. Surfaces are ground to size and the tang is electro-polished to ensure corrosion resistance. The handle is then injection moulded over and into the tang and finished along with the bolster using digitally operated machines. Finally, the cutting edge is prepared using a CNC taper technology grinder and the final 15º Japanese edge angle on both sides is prepared by hand. All knives are then tested to ensure quality of production.

Learn why Robert Welch Signature and Professional kitchen knives are rated “Excellent” by CATRA to ISO 8442-5 for both sharpness and edge retention.