A different knife for every cooking job
Whether you're an amateur chef or a professional, your knives are the most used (and most important) tools in your kitchen. In this guide we will introduce you to the different types of knives and how to use them. This way you can easily discover which knife best suits what you need.
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The chef's knife
The chef's knife is the star among all knives. It is by definition an all-rounder and powerful enough for cutting meat and large vegetables, but also perfect for cutting fruit and herbs.
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Our multifunctional knives
The multifunctional knife is slightly smaller than the chef's knife, but is certainly not inferior in terms of versatility. The multi-function knife is a practical choice for cutting any kind of food, whether fruit, vegetables, cheese or anything else.
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The vegetable knife
The vegetable knife is especially useful for chopping and cutting vegetables into strips. The wide blade makes the knife particularly stable and notches along the blade guide air over the surface, preventing your food from sticking to the blade.
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The cleaver
The cleaver is suitable for chopping large pieces of meat and chopping hard vegetables. The blade is thick and wide (perfect for flattening and tenderizing meat), and the heavy weight of the chopping knife gives you much more control when preparing food.
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The paring knife
Compared to the larger knives, the paring knife is an agile knife that allows you to work more precisely, making it also suitable for cleaning and peeling vegetables and fruit. This small and lightweight knife works almost like an extension of your hand when in use.
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The bread knife
The bread knife is ideal for cutting all types of bread, but also soft vegetables. Thanks to the serrated edge, this knife glides just as well through tomatoes as through hard rinds.
