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A Stampled Knife is cut into a shape from a cold rolled piece of steel and then ground, tempered, and sharpened. It requires many less steps than forging and results in a lighter, narrower blade.
Stamped knives are easier to produce and therefore less expensive. They perform very well and can approach the quality of a forged blade (but not the weight or feel). A stamped knife can usually be identified by the absence of a bolster.
And you can see the bolster in the photos of the knives, thus they are forged.
Forged blades are typically thicker and heavier than stamped blades. Most forged blades are considered superior to stamped blades and are the choice for top quality kitchen cutlery.
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