Knives Forged

Forged Knives – Precision and Performance in Every Cut 

Forged knives represent the pinnacle of craftsmanship, durability, and balance – core values that ZWILLING has stood for since 1731. Discover everything you need to know about how forged knives are made, their advantages and disadvantages, how to use and care for them, and how they compare to stamped knives. 

What Are Forged Knives? 

A forged knife is made from a single piece of steel that is heated and shaped under high pressure. Unlike stamped knives, which are cut from a sheet of steel, forged knives are more robust, balanced, and typically feature a full tang, the part of the blade that extends into the handle for extra stability and control. 

How Are Forged Knives Made? 

Crafting a forged knife is a complex, multi-step process that combines traditional techniques with modern innovation: 

1. Heating high-quality steel to over 1,800 °F (1,000 °C) 
2. Forging the blade under extreme pressure into a precise shape 
3. Hardening by rapid cooling (quenching) 
4. Tempering to increase flexibility and reduce brittleness 
5. Sharpening and polishing for optimal edge retention 
6. Handle assembly, often triple-riveted with a full tang 
7. Quality inspection: Every knife is individually checked 

At ZWILLING, we use exclusive technologies like FRIODUR® ice-hardening and SIGMAFORGE® precision forging to deliver unmatched cutting performance and edge retention. 

Pros and Cons of Forged Knives 

Pros: 

• Superior stability thanks to a thicker spine 
• Excellent balance due to the full tang design 
• Longer edge retention 
• Enhanced control and comfort 
• Built to last: a forged knife can serve you for decades 

Cons: 

• Heavier weight, which may cause fatigue over extended use 
• Higher cost than stamped alternatives

What Are Forged Knives Best Used For? 

Ideal for: 

• Precise slicing of vegetables, herbs, onions, and garlic 
• Cutting meat, fish, and poultry with control 
• Delicate work like filleting or carving 

Not recommended for: 

• Chopping through bones (use a cleaver instead) 
• Dishwasher cleaning (can dull the blade) 
• Users who prefer ultra-light knives  

Forged vs. Stamped Knives – What's the Difference? 

Bottom line: If you're looking for performance, precision, and long-term value, forged knives are the clear winner. For quick, light tasks or entry-level use, stamped knives offer a budget-friendly alternative. 

How to Use and Care for Forged Kitchen Knives 

Tips for Use: 

• Always cut on soft surfaces like wood or plastic cutting boards 
• Use the right knife for the task (e.g. chef’s knife, boning knife, bread knife) 
• Wipe the blade clean after each use to maintain sharpness 

Care Instructions: 

• Preferably do not use the dishwasher – hand wash with mild detergent 
• Hone regularly with a sharpening steel or a pull-through sharpener like the ZWILLING Edge to maintain the edge 
• Store dry, ideally in a knife block or on a magnetic strip 
• Condition wooden handles occasionally with mineral oil 

Why Choose a Forged Knife from ZWILLING? 

Forged knives from ZWILLING combine time-tested German engineering with cutting-edge technology. Whether you're prepping for a weeknight dinner or hosting a gourmet feast, these knives offer the balance, control, and sharpness that transform cooking into a pleasure. 

Explore our collection of forged knives and find the perfect tool to elevate your culinary game.