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Linoroso Chef Knife Review (Full-Bolster)

1.4116 german steel (8 inches)

The Chef knife from Linoroso has a classic look, which includes a full bolster. It also comes with a full tang handle that is made from plastic.

Linoroso Classic Chef Knife + Full Bolster
Linoroso Classic Chef Knife + Full Bolster

German Steel Core Material 1.4116

The knife comes with german steel, which has good stainless properties.

Linoroso Chef Knife German 1.4116 Steel
Linoroso Chef Knife German 1.4116 Steel

Edge durability & sharpened angle

The knife is sharpened at a 12-degree angle per side. The core material is durable, so you don’t have to worry about chipping.  

Linoroso Classic Chef Knife - 12 degrees sharpend angle
Linoroso Classic Chef Knife – 12 degrees sharpend angle

Edge Retention

The Rockwell hardness of the Linoroso Chef knife was advertised as 58+. However, my review sample came with a Rockwell of 56. Combined with the knife 12 degrees sharpened angle and a Rockwell of 56, the knife-edge can last around one month with regular honing sessions before needing whetstone maintenance.

German Steel 1.4116
German Steel 1.4116

Weight and Spine tapering 

The knife comes with a weight of 225grams. The blade does have distal spine tapering. The thickness at the back is 2.7mm, 2.4mm at the middle, and 0.9mm at the front (measured 1.5cm away from the point).

Distal spine tapering
Distal spine tapering

Knife handle

The knife comes with a full-tang ergonomic handle which is suitable for most hand sizes. The contours make it very comfortable for those that like to grip the knife at the handle.

Contours are great for those that love to grip at the handle
Contours are great for those that love to grip at the handle

Knife balance point

The balance point of this knife is at the handle. If you pinch at the handle, the knife will be middle balanced. If you pinch at the blade, the balance point will shift, making the knife back heavy. 

Point of balance
Point of balance

Blade profile

The blade profile has a curved belly which is great for rocking with the knife. 

Curved upward profile
Curved upward profile

Knuckle Clearance 

The knife knuckle clearance is good with the pinch grip on the blade or handle.

Good Knuckle clearance for most gripping styles
Good Knuckle clearance for most gripping styles

But there is no knuckle clearance once you go for the thumb grip.

I do have large hands but for those with a thumb grip there is minimal to no knuckle clearance
I do have large hands but for those with a thumb grip there is minimal to no knuckle clearance

Full bolster

This knife comes with a full bolster which prevents your finger from being accidentally cut. However, a full-bolster comes with a few downsides, and it is harder to be resharpened as you need to spend more time grinding the bolster away. If you use your honing rod a lot, you eventually will create an indent at the front of the bolster. You will eventually need to grind the bolster down and reprofile your entire blade. 

Nothing to do with Linoroso but with the Full-Bolster in general
Nothing to do with Linoroso but with the Full-Bolster in general

Final Conclusion and my Recommendation

The advertised Rockwell hardness of 58+ is not reached in my review sample, and it came close to 56. The full bolster is something you need to consider before buying as it is a hindrance for those that sharpen their own kitchen knives. Despite the full-bolster and the Rockwell of 56, the knife itself is of good quality, and they should consider adding a half-bolster option.    

Do you want a Full-Bolster?
Do you want a Full-Bolster?

🛒S H O P:
Linoroso Official Store:
NA: Linoroso Store
EU: Linoroso Store

N O T E S:
The Linoroso Classic Chef Knife review sample has been provided by Linoroso. However, I’m not getting paid to make this article or video. No one will get a chance to preview my footage or thoughts before the video and article goes up on youtube or my website.

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ChefPanko

Hi, I'm ChefPanko, I have worked for multiple restaurants and have decided to share my experience with you guys. I will share recipes and techniques that I have learned, taken, and improved from the French, Japanese restaurants that I have worked for. I will also explore other cuisines with you guys.

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