Although the choice of steel is very important, the quality of kitchen knives does not depend entirely on steel, and the manufacturing process is also one aspect:

1. Forging process: This mainly inherits the five generations of knives of Chongqing Dazu, such as "Deng Jia Dao". Is the leader of forging knives. The characteristics of forging knives are sharp, durable and easy to use, but the disadvantages are that the appearance is not novel and fashionable, and it is practical.

2. Blanking technology: This is to directly cold-roll the steel with a machine, and then cut it into knives. Because of machine molding, the appearance is better and the output is larger, but its disadvantage is that it is not easy to grind after blunt use, and the probability of grinding is high. This is mainly because the brands in Yangjiang, Guangdong, such as Eighteen Sons and Clever Daughters-in-law, are very famous.

3. Common materials of kitchen knives: At present, the mainstream kitchen knives are 3cr 13, 4CR 13, 5cr 15mov and 9cr 15mov. The higher the carbon content, the higher the hardness, the more difficult the processing, and the sharper and more durable the kitchen knife.

Content analysis: According to the knowledge of these kitchen knives, my personal opinion is that it is really necessary to give them a ranking, which should be like this:

Forging traditional kitchen knives: forging kitchen knives by Deng Jiadao, Wang Mazi, Hu and Chongqing Longshui,

The machines are mainly used for mass production and stamping: Shibazi, Shuangliren, Zhang Xiaoquan, Yong Guang and Silver Eagle.

I hope it has reference value for you, but I forgot to adopt it. Thank you!