What Are the Differences between a Forged and Stamped Knife?

Whenever shopping for a new kitchen knife, you’ll find yourself baffled by a debate over knife manufacturing processes. There’s always a big fuss about forged vs. stamped knives — between manufacturers and enthusiasts alike. 

Contrary to popular belief, this distinction isn’t as important today as it used to be. Yet, it’s difficult to determine how much of it is a gimmick if you’re only starting out. 

That’s what we’ll be figuring out today. Then, we’ll discuss how forged and stamped knives differ in terms of manufacturing and how much difference they can create in real-life usage. 

Forged vs Stamped Knives — The Basics

Manufacturing Process

As the name implies, forged knives use a forge to be made and heat-treated. As a result, stamped knives are comparatively modern. 

However, both types have seen modernization in recent times. Despite the changes introduced by modern manufacturing processes, some constants still remain relevant. 

Forged Knives

Firstly, Forged knives are forged from a single piece or bar of steel. Next, the steel is heated up and then slowly pressed into shape. This process is the most significant signifying factor of forged knives — one responsible for their heft and quality. 

Although it reminds us of the good old method of forging knives by hand, most mass-produced knives are now produced through commercial forging processes. 

While the former has excellent attention to detail and toughness (like many Japanese knives, for instance), those tend to be more expensive. In addition, industrially-produced forged knives aren’t slacking behind by any means. Many manufacturers even utilize a mixture of those two. 

Regardless of the method, the steel is heat-treated in multiple stages, resulting in a robust knife. Some of the most significant characteristics of these knives are their bolster and tangs (more on these later).  

Stamped Knives

A stamped knife is literally stamped, or laser cut out of a metal sheet (yes, I am thinking of cookies as well). Once that’s done, the blade goes through a heat-treating process to achieve the expected level of durability. 

The heat treatment process usually is done in two stages. The first one occurs at a higher temperature to increase the blade’s hardness. The latter stage happens at a lower temperature, which plays a role in reducing the brittleness of the knives. 

Since they’re not forged out of a steel bar like forged knives, stamped knives are known to be comparatively lightweight and thinner. The flexible nature of the blades is also a factor for many. Furthermore, these products have become quite popular due to the ease of manufacturing. 

Stamped knives had a negative reputation for not being as durable as forged knives, but that isn’t necessarily the case any longer. These days, there are plenty of quality knives manufactured through the stamping process, which we’ll talk about. 

But those are the basic distinctions between forged and stamped knives. It’s time to dig deeper. 

Strength

Forged knives are well-known for their exceptional durability and rigidity. The reason is simple — the manufacturing process. Heat-treating the steel and repeatedly pressing it into shape ensures excellent strength for the knives. 

These blades can also handle more force from the user’s end due to the thicker profile (more on that later). A quality forged knife — whether hand-forged or machine — can last you decades without any issue. 

Modern stamped knives aren’t too far behind in terms of strength, either. Assuming they have been heat-treated correctly, the result is quite sturdy. However, the aspect of flexibility is entirely different. 

Thickness and Flexibility

This is where the differences become more subjective. Since forged knives are produced from a single piece of steel, they’re usually a bit thicker. As mentioned, a thicker blade does allow you to exert more force on the knife. That can be quite beneficial when cutting tougher ingredients like vegetables or meat. 

A thicker blade should also be better at preventing chipping. 

Another aspect is that these blades are comparatively more rigid than stamped ones. This can be helpful if you don’t require flexibility. However, a flexible knife can help separate delicate meat from bones. In such cases, many chefs often prefer a maneuverable stamped knife. 

Bolster 

You may have noticed the thick transition point from a knife’s blade to the handle. That part is known as the bolster, and it’s only present in forged knives. So, in short, there are forged knives with and without bolsters, but stamped knives don’t have them. 

Think of it as an element that strengthens the knife and provides a point of balance for it. For instance, a well-balanced knife might feel front-heavy without its bolster. 

Many users require this bolster to achieve a better grip, as it can give you better control. It also prevents the user’s hand from slipping too far and provides a fair amount of protection. 

Along with the traditional options, you can find knives with semi-bolsters. These aren’t as extensive as conventional bolsters but still manage to provide a point of support, which some users prefer. 

Some people also talk about how it can prevent the blade from breaking. But let’s be honest, we rarely have to worry about knives breaking in two. 

Furthermore, don’t be fooled into believing that a knife without a bolster is worthless. Even many of the premium Japanese knives come without bolsters. Some users find it trickier to sharpen their tools if they have bolsters, while others hate how it disrupts their style. 

Hence, whether you require a bolster depends on your style and preferences. 

Tang

The tang is the part of the knife that extends past the blade and into the handle. First things first — both forged and stamped knives can have tangs. The difference only lies in the manufacturing process. 

If the steel goes all the way into the handle, it’s known as a full-tang. On the other hand, it’s known as a partial tang if the extension doesn’t go all the way. The former will weigh a bit more and is the preferred option for many, thanks to the balance it provides. 

A partial tang won’t add as much heft, but I never felt a huge difference regarding how it feels on a knife. 

Yet, there’s a rumor that a partial tang will ruin a knife’s durability. But that doesn’t have to be the case. As long as the heat treatment is done well, you don’t have to worry about a knife’s strength and durability because of the tang. 

A partial tang can handle everything well enough in a cleaving knife. Therefore, I’d suggest considering crucial elements first and the tang afterwards. 

The Weight

The rigidity of forged knives comes with another aspect — the weight. Since these blades are denser than their counterparts, they usually weigh more too. 

This can be handy if you take a heavy-handed approach. Moreover, more challenging ingredients (squash, for instance) can benefit from the added weight, as you don’t have to exert as much force on the knife. 

If you’re looking for something like a cleaver, I recommend a heavier forged knife. 

However, it’ll be annoying if you intend to make accurate and delicate cuts, as maneuverability takes a hit with increased weight. For instance, preparing a fish for sushi is more effortless with a lightweight blade. 

Another issue is that a heavier blade will make you feel fatigued more quickly. This depends on how long you use your knife and how big your workloads are.  

Sharpness and Retention

Forged Knives

The sharpness of a knife depends on many factors — the materials, edge angles, whether it is single or double-bevelled, and so on. Still, the manufacturing process plays a role in a knife’s sharpness and edge retention. 

As mentioned, forged knives are often denser and tougher on the Rockwell hardness scale. Thanks to that hardness, they often have better edge retention. As a result, you won’t have to sharpen them too often, assuming the materials are of decent quality. These knives are comparatively easier to sharpen as well, as there’s no flex. 

But since the edges aren’t as thin on them, you may not be able to achieve the highest level of sharpness. Even when you make the angles very acute, there is a chance of chipping. 

These knives are well suited if your purposes include heavy chopping or many rocking cuts. For those use cases, the thickness and weight are more important than the slight boost in sharpness. 

Stamped Knives

On the other hand, a stamped knife is usually not as tough on the Rockwell scale. Hence, these blades may not be able to hold their edges for as long. As a result, you’ll have to sharpen these knives more often. 

There is an advantage, though. These blades can achieve higher levels of sharpness due to their design. So if you want to make accurate, delicate cuts, a sharp stamped knife can be a huge help. For instance, cuts like julienne, fine slicing, or mincing can significantly benefit from such blades. 

Due to the flex, you may find that these knives take a bit more effort to sharpen. This is crucial if you sharpen your knives manually. I suggest getting an electric sharpener if you intend to invest in a stamped knife. 

Pricing (Forged vs Stamped Knife)

There are far too many aspects to consider when we start talking about the price —brand, materials, design, handles, manufacturing process, and so on. Still, there is a noticeable trend in the pricing. 

In the budget to mid-high price segment, forged knives cost comparatively higher than stamped knives. The reason is that they still require a certain level of effort to produce. On the other hand, it’s possible to manufacture stamped blades at a much cheaper rate. 

Hence, getting decent stamped knives is possible if you’re on a budget. But avoid getting anything too cheap, as they often lack quality. 

There are also premium stamped knives like there are premium forged ones. You can find stamped alternatives that perform just as well, and the price tag will reflect that (imagine products from brands like Wusthof). Once you have a higher budget, the decision should mainly depend on your preferences and style. 

My Take on the Topic

It’s now evident that forged knives don’t automatically mean better quality any longer. The differences between forged and stamped knives have shifted. A forged knife is the way to go if you want something rigid that can hold its sharpness and has a certain heft. A stamped knife will suit you better if you want superior sharpness, flexibility, and maneuverability.