Sabatier - kitchen knife - kitchen knives - Sabatier : The cook's diamond

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SO-CALLED TRADITIONAL FORGING

This is the most standard way of obtaining a forged item. The item is forged out of very thick plate metal. This is cut to a pre-defined shape that depends on the desired end result (for a traditional knife, this will be an S shape). This part, the blank, is then heated in a stove then forged.

Like the previous method, forging is used here for its ability of producing parts that are solid. The knife obtained is made of one single piece and is entirely forged.

Explanatory diagram

Advantages	Disadvantages
Forging enables the whole knife to be obtained in a single operation and with a single heating.	The steel needs to be thick enough for the size of knife.
The blade and tang are absolutely solid with the bolster and the three elements are made out of the same metal.	A fault on one of the parts results in the whole knife being scrapped.
There is greater scope for different shapes of knife (thickness, bolster design, etc) than with the forged hammered bar.	The production are higher because the process includes little automation.