Part 2: Crafting the Perfect Knife

The Final Outcome


To truly test the quality of a piece of chocolate, it is recommended to take a bite and really taste it. A chocolate confection can be very attractive to the eye yet disappoint in its taste and quality. Believe it or not, the same principle applies to knives (just without the tasting)! There are some professional looking knives in the market, which are in fact made from very poor quality steel and/or made using poor production techniques. These knives dull quickly, do not hold an edge and are not reliable in the long-term. For the professional chefs, the hobby chefs, food service workers and everyday cooks, a professional quality knife is something they depend on. The best professional quality knives will make their tasks easier, more productive and for the hobby chef, more fun!

CCI delivers the Perfect Knife

Key ingredients and a special recipe are essential in order to create the best chocolate and the perfect knife. CCI can guarantee to deliver on all these levels.

  • Crafted in Europe from the highest grade of German cutlery steel
  • X50CrMoV15 steel used on ALL blades, from the smallest to the largest
  • One piece hot drop forging by master cutlers in Europe
  • Dependable customer service and experience

CCI has been supplying professional quality knives and tools to professional chefs, the food service industry and culinary schools throughout North America for more than 60 years! Our years of working with professional chefs will enable us to help you make an informed decision regarding the purchase of the right professional kitchen knives and tools. Take the time to educate yourself before making a purchase. A high quality knife is an investment that should support your culinary passion and give you years of enjoyment and confidence! For more educational information, please visit our website at

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s