What makes a great quality knife?

FORGING
A steel billet is heated to about 2200 degrees, hammered into shape, hardened again by heating to 1900 degrees, quenched, tempered, hand ground and a handle is attached. It is then polished and honed to a fine edge resulting in the finest knife available.

STAMPING
Also known as blanking. The knife is stamped from a roll of steel, hardened, quenched, tempered ground, a handle is attached, then it is polished and honed to a fine edge.

FULL TANG
The metal extension of the knife blade runs the full length of the handle, resulting in a well balanced knife that is easier and less tiring to use.

PARTIAL TANG
The metal extension of the knife blade runs 60% to 75% of the length of the handle.

STAINLESS STEEL
A hard metal alloy that is practically stain and rust resistant. The stainless steel used in knife making has a high carbon content.

CARBON STEEL
A soft steel that will hold a very fine edge and is easy to resharpen. Carbon steel will stain easily and even rust under damp conditions.

A.B.S. HANDLES
A molded plastic, pleasant to the touch, that is highly resistant to impact and shrinkage.

STAMINA HANDLES
Carefully selected hardwood veneers are impregnated with liquid thermosetting resins. Then, under intense heat and pressure, these multiple layers are fused into a solid homogeneous block, resulting in a product of great beauty and durability with a permanent high gloss finish.