Top-heavy knives cause hand-cramping. Our blade is a full tang: it extends into the handle, so weight is better distributed, and won’t break under pressure.
A knife is only as good as the precision of its cut. In pursuit of enduring sharpness, we were inspired by narrow-tipped Japanese knives and tested numerous angles before landing on a 13° edge.
At finishing, each knife is hand-polished, then heat-treated at 300°F before it’s cryogenically tempered at well-beyond freezing -250°, altering the structure of the steel on a molecular level, making it harder, sharper, and more durable.
We integrated the classic oval shape of Japanese handles into our design, but used an innovative, stain-resistant composite material in a matte finish to make ours firm and slightly grippy, for safe and confident chopping.
These knives are super sharp and look the part in the kitchen. The handles have a nice weight to them.
After procrastinating for years, I decided to buy a new set of knives. I followed Samin Nosrat's website's recommendation, and chose The Trio. What a pleasure to use in the kitchen: sleek design, perfect weight, and very sharp. I love them! Highly recommend.
They are truly very sharp! I love how light they feel at the same time.
So beautiful and fast shipping!!
This set is truly perfect, as advertised; not to little, not too much. So far I have only used the serrated knife
(Translation: we have been eating bread and cheese this week). It chops extra aged cheddar with as much ease as a croissant. Speaking of croissants, asiago croissants are incroyable!
I really appreciate the balance of Material knives. They are lightweight, yet hefty enough to not slip out of even the tinniest hand. Cutting with them is like performing surgery. The smooth handles don’t chafe, but also grip. I cannot wait to try the other two knives in the set
