Stamped

Thin chef knife blade without a thick bolster — A thin blade without a thick bolster illustrates a common stamped-knife profile; appearance alone does not prove how a knife was made.

Stamped blades are cut to shape directly from cold-rolled steel, heat-treated for strength, then ground, polished, and sharpened. Though they are not considered a premium knife they are common utility knives in commercial kitchens. Stamped blades can often, but not always, be identified by the absence of a bolster.