| Chef's Knife |
Utility Knife |
| Thanks to its broad, mid-point blade, this knife is perfect for cutting raw meat, fish and vegetables. The rounded cutting edge is also ideal for chopping herbs, onions and garlic. |
With its pointed blade, this knife is popular for chopping vegetables and onions as well as dicing small pieces of meat and separating tendons and fat. The professional tip: use the knife to lard meat with strips of fat, garlic, etc. |
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| Vegetable Knife |
Carving Knife |
| With its straight blade, this knife is used for chopping and cleaning all kinds of vegetables. |
With its backpoint blade and arced edge, this knife is perfect for scooping up herbs and chopping vegetables, fruit and meat. |
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| Tomato Knife |
Peeling Knife |
| With its serrated blade, it is used for vegetables or fruit with a hard shell and for chopping flash-fried meat. |
With its loop-shaped, arced blade, this knife is perfect for peeling fruit and vegetables precisely and creating artistic decorations. |
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| Cheese Knife |
Boning Knife |
| The double-tined, perforated blade with its fine serrated edge can be used anywhere. It is perfect for cleanly cutting hard cheese and slicing soft types of cheese that should not be squashed, but rather cleanly sliced. The tines are ideal for serving cheese. |
With its short, stable and curved blade, this knife is ideal for paring meat from bones. The typical shape of the blade means that this knife is extremely nimble, separating skin and tendons with ease too. |
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| Carving Knife |
Bread Knife |
| The long, mid-point blade cuts and slices raw and cooked meat and ham. The meat fibres are cut cleanly and not torn. |
The serrated blade breaks the crust of the bread and cuts smooth, clean slices. It also cuts large pieces of fruit or vegetables, such as pineapple and cabbage. |
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| Santoku Knife |
Carving Fork |
| The traditional Asian blade shape which, thanks to its straight cut is a popular all-rounder in the kitchen, is perfect for cutting fish, meat and vegetables. It is also used for fine chopping. |
The long tines are conical in shape and can thus be plunged easily into the food being turned. The meat fork is ideal for turning large pieces of meat in the pot or roasting tin and can be used with a meat or sandwich knife as a carving set. |
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| Sharpening Steel |
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| The sharpening steel is used to sharpen knife blades. The knife is placed at the top end of the sharpening steel at a 20° angle and drawn along the steel towards the body with gentle pressure. |
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Knife series
Knives
