The BUTTERFORK-S Steel: Engineered for Effortless Performance in Every Cut
Our founder is a knife enthusiast and a foodie. Over the years, he has been on a quest for the ideal chef's knife—one that is affordable for the average household without being prohibitively expensive. However, he discovered a frustrating truth: there are very few options available. Even the high-end chef's knives on the market often only meet the bare minimum standards. Many of you may have experienced the disappointment of using knives that dull too quickly or break too easily.
Many knives on the market are sharp, but few stay that way for long. Being as sharp as possible isn’t necessarily best, particularly if you’re trading off the knife’s ability to retain that sharp edge. A scalpel may be sharper than a kitchen knife, but it would dull quickly.
This prevalent issue affects both home cooks and professional chefs alike. Imagine this: after a long day in the kitchen, your feet are sore, and your prized Japanese knife has chipped once again. Your hefty German “workhorse” knife crushes delicate ingredients rather than slicing them cleanly. Your hands ache from rough edges, and your wrist feels strained from an awkward grip.
We experimented until we found the right steel and edge profile that maximizes edge retention. We named this steel BUTTERFORK-S.
BUTTERFORK-S is meticulously crafted from a proprietary blend of elements, including Carbon (C), Chromium (Cr), Molybdenum (Mo), Vanadium (V), Cobalt (Co), Manganese (Mn), Silicon (Si), and Nickel (Ni). The result? This innovative high-carbon stainless steel holds an incredible edge and won’t corrode like other high carbon steels. A knife that stays sharp 2.78x longer than average standard.
CATRA Cutting Test to ISO 8442-5
| CATRA Cutting Test Performance Comments | Butterfork Chef's Knife Performance | |||||
|---|---|---|---|---|---|---|
| Comments | ICP(mm) | (CERmm) | ICP(mm) | (CERmm) | Comparison with ISO 8442-5 | |
| Very Poor | <30 | <100 | 139.0 | 714.7 | / | / |
| Poor | 30-49 | 100-149 | / | / | ||
| ISO 8442-5 | 50-80 | 150-280 | 2.78x longer | 4.76x longer | ||
| Good | 81-100 | 281-370 | 1.72x longer | 2.54x longer | ||
| Very Good | 101-110 | 371-550 | 1.38x longer | 1.93x longer | ||
| Excellent | >110 | >550 | 1.26x longer | 1.30x longer | ||
| CATRA Cutting Test Performance Comments Type B Cutting Edges |
Butterfork Bread Knife Performance | |||||
|---|---|---|---|---|---|---|
| Comments | ICP(mm) | (CERmm) | ICP(mm) | (CERmm) | Compare with ISO 8442-5 | |
| Very Poor | <30 | <1000 | 129.4 | 4660.1 | / | / |
| Poor | 30-49 | 1000-1499 | / | / | ||
| ISO 8442-5 | 50-80 | 1500-2500 | 2.59x longer | 3.11x longer | ||
| Good | 81-100 | 2501-3500 | 1.60x longer | 1.86x longer | ||
| Very Good | 101-110 | 3501-4000 | 1.28x longer | 1.33x longer | ||
| Excellent | >110 | >4000 | 1.18x longer | 1.17x longer | ||
Learn more about CATRA CUTTING TEST
After that, We conducted extensive research, collaborating with renowned chefs, top designer and blade Manufacturer to create the most thoughtfully designed kitchen knife available. The outcome is a remarkably sharp, thin, and resilient blade that embodies the perfect fusion of cutting-edge technology, ergonomic design, and traditional craftsmanship.
A long deep belly of the Purest Chef's Knife helps with effortless chopping, while the lowered tip makes slicing and finer work more approachable. The blade is then tapered to a 23 degree edge angle, allowing you to effortlessly slice through hard carrots, create precise cuts of fresh cucumbers, and handle delicate salmon fillets without damaging their texture.
At the same time, Considering the modern kitchen's aesthetic and individual preferences for color, we have introduced a design with interchangeable knife handles. Currently, we offer six ABS handle options. We will continue to expand our selection with different materials and colors to complement the styles of our users' home kitchens.
How to Maintain Superior Edge Retention？This is determined by several factors. 1- alloy composition (Vanadium forms some of the hardest carbides), 2- Rockwell hardness, and 3- ability to resist various impacts that could deform the edge. BUTTERFOR-S, at 60RC, has better edge retention than the top of the line Japanese steel, SG-2 at 63RC. SG-2 is Japan's gold standard Powder Steel. Not only is BUTTERFOR-S more wear-resistant (decent proxy for edge retention), but it's also tougher.
Key Attributes of Butterfork Purest Series Kitchen Knives
Extraordinary Cutting Ability
The cutting performance of a knife is fundamentally determined by the quality of its apex, the angle and finish of its edge geometry, and the sharpness of the bevel from the spine to just behind the edge. A thinner blade provides superior cutting performance, while acute primary and secondary bevels enhance this capability. To achieve an extremely thin blade, the steel must possess exceptional toughness and dimensional stability, preventing the edge from rolling or dulling.
Outstanding Corrosion Resistance
The ability of BUTTERFORK-S to resist corrosion is attributed to its adequate chromium content, which forms a passive layer. While many high-carbon steels require significant chromium percentages to achieve this, our formulation ensures that corrosion resistance remains intact, addressing the common issue of knife maintenance among users.
Optimal Balance
A chef's knife should ideally be balanced just in front of the handle, offering a harmonious blend of power and precision. The interchangeable handle design offers users greater versatility, allowing the knife to blend seamlessly into any corner of the kitchen. However, it can disrupt balance due to the varying density, weight, and friction of different handle materials. To address this, we researched a wide range of handle materials and developed precision molds to ensure that any handle material maintains the perfect balance and lightness of the entire knife.
Ergonomic Design
A knife should only be sharp at its cutting edge. There’s no reason for the heel or bolster to be sharp, nor for the spine to be uncomfortable. We prioritize these details to minimize blisters and hot spots during extended use. Our design accommodates both large and small hands, ensuring comfort for every chef.
