Selecting the right blade alloy is not enough. You should buy only a knife produced by a quality manufacturer because fine knife making requires skilled workmanship involving a myriad of precision tasks, such as tempering the steel. In fact, unless you can buy superb carbon steel knives, it is recommended that you purchase the top-of-the-line, high-carbon stainless steel knives of a quality manufacturer, such as Washof (Trident trademark) or Henckels.
The tang (the part of the metal enclosed by the handle) should run the full length of the handle and should be well secured with at least three rivets. Otherwise, the handle and the metal part of the knife may separate within a matter of years. The full tang also contributes weight and balance, two essential qualities that inexpensive knives usually lack.
A knife's handle should be easy to grasp and feel comfortable in your hand. Its material should be durable and nonslippery. Nearly all hardwood and many modern plastic-and-wood composite grips fit the bill; plastic hilts do not.
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