Cangshan Thomas Keller Signature Collection Chef’s Knife

RWL34 is a high-alloy powdered steel known for its exceptional purity and fine grain structure. This allows the blade to take an incredibly sharp edge and hold it significantly longer than standard stainless steels, while remaining highly resistant to corrosion.

A 10-inch blade provides extra reach and leverage, which is excellent for breaking down large vegetables like squash or slicing through large roasts. However, if you have limited counter space or prefer a more nimble tool for fine detail work, you may find an 8-inch chef's knife easier to maneuver.

A hardness of 61 HRC means the steel is quite hard, which is great for edge retention but makes the edge more brittle than softer knives. You should avoid using this knife on hard surfaces like glass or stone, and use a honing rod regularly to keep the edge aligned without needing frequent sharpening.

Yes, the slight curve is specifically engineered to facilitate a rocking motion. This makes the knife particularly efficient for mincing herbs, garlic, or onions, as you can keep the tip of the blade on the cutting board while rocking the heel up and down.

No, you should always hand wash this knife with mild soap and dry it immediately. High-heat dishwasher cycles and harsh detergents can damage the edge and potentially compromise the handle materials over time.