ZWILLING Pro is the most user-friendly knife available to market. The unique blade shape and ergonomic bolster are the result of 280 years of experience in knife making, and the rigorous study of how knives are used. Set includes 8" Chef's Knife, 5" Serra
Double-serrated edge makes a clear difference with this bread knife: in contrast with a single-serrated edge, this knife has serrations within the serrations. It remains sharp for longer, requires less pressure and is suitable for precise, smooth cuts.
Each elegant MIYABI Koh knife is crafted in Seki, Japan. There, MIYABI artisans merge rich Japanese tradition with expert German engineering and state-of-the-art steels to produce these ultimate kitchen knives. Authentic, thin Japanese blade profile .
The Henckels CLASSIC 6" Utility Knife boasts a precision, fine-edge blade that is honed for long-lasting sharpness. Slice strawberries, mince garlic, and cut cheddar effortlessly - this versatile knife is easy to maneuver.
A versatile tool in the kitchen, the Innovation 3 inch paring knife, with its smaller pointed shape, will give you the maneuverability in precision cutting tasks such as trimming, peeling and mincing.
What a Chef's knife is for European kitchens, the Santoku is for Japan and the whole of Asia: so versatile in shape, weight and edge that it can be used for mincing and chopping herbs, vegetables and fruit as well as for preparing fish and meat.
What a cook’s knife is for European kitchens, the Santoku is for Japan and the whole of Asia: so versatile in shape, weight and edge that it can be used for mincing and chopping herbs, vegetables and fruit as well as for preparing fish and meat.
What a chef's knife is for European kitchens, the Santoku is for Japan and the whole of Asia: so versatile in shape, weight, and edge that it can be used for mincing and chopping herbs, vegetables, and fruit as well as for preparing fish and meat.
What a Chef's knife is for European kitchens, the Santoku is for Japan and the whole of Asia: so versatile in shape, weight and edge that it can be used for mincing and chopping herbs, vegetables and fruit as well as for preparing fish and meat.
Boning knives are more suitable for coarser tasks, the flexible blade of the Fillet Knife was designed for wafer-thin filleting. Precision cutting of meat, loosening the fish fillet from the skin, or peeling fruit are the Fillet Knife's special talents.
Crafted from WÜSTHOF steel, each blade is built to last. The gorgeously grained 15-slot acacia wood knife block holds the 3.5" paring knife, 5" serrated utility knife, 8" cook's knife, 9" honing steel and come-apart kitchen shears.
WÜSTHOF'S best-selling Classic full-tang knives are precision-forged from a single piece of exclusive high-carbon stainless steel. Classic knives feature a new handle design made of highly durable synthetic material that resists fading and discoloration.
What a Chef's knife is for European kitchens, the Santoku is for Japan and the whole of Asia: so versatile in shape, weight and edge that it can be used for mincing and chopping herbs, vegetables and fruit as well as for preparing fish and meat.
Inspired by farm-to-table cooking, the Craftsman is a hybrid design featuring a chef's knife, curved boning knife, and slicing knife. Wide belly for rocking cuts, the clip-point tip facilitates easy maneuvering around joints for de-boning and filleting
Fine serrated edge, cuts cleanly through rolls without tearing, but it is also suitable for vegetables such as firm tomatoes, fruit, or dry sausage. This makes it an integral part of sandwich preparation and of the brunch table setting,.
Knife with a forked tip for tomatoes, cheese and fruit. Finely serrated edge cuts smoothly through firm top layers such as rinds, crusts or skin and is also suitable for cheese or many kinds of fruit. The forked tip is designed to pick up the small slices
With a fine serrated edge, this utility knife cuts cleanly through rolls without tearing, but it is also suitable for vegetables such as firm tomatoes, fruit, or dry sausage. This makes it part of sandwich preparation and of the brunch table setting.
A paring knife is the second most important knife to have in the kitchen. The spear point paring knife's small narrow blade is easy to handle, making it the perfect knife to trim and slice small produce such as garlic cloves and herbs.
Cutting with a dull knife can be dangerous. It is important to maintain your steel knives in between uses. The dual-sided surface of Kyocera's sharpening rods provide for sharpening and honing a blade.
