How do hotels choose kitchen knives?

Sharp blade First of all, from the user's point of view, the first requirement of a kitchen knife must be sharp (fast), preferably long-lasting sharp. Then let's see what attributes determine the sharpness of the kitchen knife. The material is usually steel used to make blade parts. Different materials determine the hardness of the finished tool. Can it be understood that the higher the hardness, the higher the sharpness? It should be said that it is not completely correct, because the "fast" of a kitchen knife also depends on the hardness and toughness of the blade. High hardness is indeed sharp, but relatively speaking, the higher the hardness, the more brittle it is, which requires consideration of the toughness of the blade. Only when the two reach a reasonable balance point can the quality of a knife be reflected.