The Right Knife for the Right Job
TRIMMING
Perfect for trimming fat and sinews from various meats.
Tapered poInt is necessity for intricate work with garnishes.
TOMATO/BRUNCH
Serrated utility for fruits and vegetables with skins like tomatoes.
Fork for coring and serving. Excellent on bagles and baguettes.
PEELING
The curved blade shape is ideally suited for peeling, cleaning or
shaping any fruit or vegetable with a rounded surface.
Also known as a turning knife or bird´s beak peeler.
SANTOKU
The hollow edge knife reduces drag and makes chopping, dicing
and mincing effortless. Extremely sharp edge allows for slicing too.
PARING
Ideal for close control of the blade.
Paring, trimming, coring, peeling, dicing fruits and vegetables.
BREAD
Serrated edge for slicing thick-crusted European breads, crispy baguettes,
soft breads and pastries, as well as large fruits and vegetables with skins.
SCALLOPED PARING
The perfect little bar knife. The short scalloped edge
is great for lemons, limes, and small vegetables.
This paring knife remains sharp longer, compared to a fine edge
DELI
Scalloped edge for slicing anything with a thick crust, such as breads, fruits and vegetables. Perfect for carving cooked meats without shredding.
UTILITY/PARING
Versatile for larger paring tasks when coring, peeling, dicing and trimming.
CARVING/SLICER
Long blade for easily slicing thin pieces of roasts, ham or fowl.
UTILITY/SLICER
Great all-purpose size and shape. Slicing of sandwiches,
fruits and vegetables and smaller pieces of meat.
HAM SLICER
The hollow edge has dimples on the face for juice and air to flow while
slicing down, creating less friction. Intended for making thin and easy
slices of roasts, ham or turkey. The perfect carving knife.
BONING
Great all-purpose size and shape.
Ideally intended for boning chickens, and de-breasting turkeys.
COOK'S
The work knife. The most important knife in the kitchen.
Ideal for chopping, dicing, and mincing.
FILLET
Extremely sharp and very flexible. The perfect solution for filleting
most any fish species. The blade is shallow and tapers nicely to
glide around fish bones and to remove the fillet from the skin.
CLEAVER
A heavy knife with a thicker edge for chopping
through large cuts of meat and bones.