They are Raspberry Points from PEI.

you're right Barry, ultimately metal can be made whatever thickness (or thinness), regardless of whether it's forged or not. I guess I should have said that "the majority of forged knives on the market tend to be heavier with a thicker spine", and I think that would be a true statement. And yes, you're absolutely right, forging does strengthen the steel as well. Thanks for commenting and thanks for keeping the art of a blacksmith alive!

Yes , you have it right my friend , no worries , sometimes things get crossed in translation . Most of the knives I've made are typically thicker on the back , sometimes up to 1/4" , however because we are using high end carbon steels like W2, O1, 1095... the edge can be bought down skinner thin , no secondary bevel , 0 grind . Although every step is critical , its the heat treat that makes or breaks the knife , literally . We employ a differential heat treat , leaving the edge very hard , with gradual softening to the spine, another advantage of knowing the forge . Also we forge only in pure charcoal which is pure carbon and can be added to improve the steel , as apposed to typical bituminous blacksmithing coal , which can be high in contaminants , or propane which in my opinion is not worth discussion . Having said this , just because a knife is said to be forged , doesn't mean it's a good knife , because many of the failures that occur in forging go unseen until its put to the test . anyone can heat up and beat up a piece of metal and call it a knife , but it takes years to really understand whats happening beneath the surface. Forge even , Forge straight. And if your going to spend hundreds if not more on a forged knife , it pays to spend some time getting to know the maker . sorry for going on here .

​@@thehealthybutchernone of what Barry has said makes any sense

I'm sorry , but a cast knife is not even a consideration , given the properties of the metal itself which do not lend themselves to the making of knives .

These are knives, not pans

@@RJWaynerium im sorry folks i was in a trolly mood 3 years ago

@@dementedbowine8681 butchers in India and Pakistan use cast iron cleavers which do a fantastic job of hacking through bone and grounding meat due to their weight.

@@mtnx7 im sure a stone axe works even better

People didn't have antibiotics to give their animals for thousands of years and they were fine.