Guide: Kitchen knives.
Here you can learn more about different knife types, materials, knife sharpening and get tips on how to best handle and store your knives.
Here you can learn more about different knife types, materials, knife sharpening and get tips on how to best handle and store your knives.
A chef knife is a classic all-round knife that you can use for most tasks and raw materials in the kitchen. A chef's knife is characterized by a wide and long blade. The length of the blade can vary from 15cm up to 30cm.
A chef's knife is perfect for cutting, chopping or dicing fruits, vegetables and herbs. It is also great for cutting meat. We recommend to invest in a good chef knife.
Santoku knife is a a Japanese knife that can be used for many different products - meat, fish, poultry, vegetables and more. Compared to the chef knife, the santoku knife has a straight edge. This makes it easy to both chop and cut.
The knife is easy to work with and a good allround knife that suits both professional kitchen staff and home chefs.
The bread knife has a long serrated blade that allows you to easily slice and cut bread, baguettes and other products that have a crispy crust.
The bread knife can also be used for slicing big fruits and vegetables, e.g. watermelons and cabbages.
The Paring knife is a small and narrow knife that is well suited when you need to peel or chop fruits, vegetables and root vegetables. Paring knives often blade with a length of 8cm up to 12cm. The blade is straight and pointed.
The small size allows you to easily hold the raw material and the knife in the air as you work.
A fillet knife is a knife for filleting fish and meat. The fillet knife has a long, narrow and very sharp blade that makes it easier to filleting the raw material. You can also use the fillet knife to cut fat from meat.
The length of the blade makes it flexible so that you can easily follow along the bone and skin of the raw material.
Butcher Knives are a collective name for very sharp knives used for handling meat, poultry and fish. A Butcher Knife knife often has a narrow and very sharp blade. Another feature is grip-friendly and non-slip handles that make work safer.