Perfect every time.

Peeling knife
Its curved blade makes it ideal for peeling fruits and vegetables.

Vegetable knife
Ideal for trimming, mincing and decorating fruits, vegetables and mushrooms

Larding knife
Ideal for cutting onions and herbs and for larding lean meat and poultry

Utility knife

• Knife with fine scalloping
• Cuts easily through tomato skin and hard crusts

Steak knife

• Knife with a wavy blade
• Cuts roasted, grilled and crisp meat easily and gently 
  

Boning knife

• Small knife with narrow blade
• Ideal for removing bones, tendons and fat

Filleting knife

• Small knife with a thin, highly elastic blade
• Very good for removing bones and skin from fish

Bread knife

• Large knife with rough scalloping
• Ideal for cutting hard and soft bread and crisp roasts

Chef's knife

• The all-around knife with the large side
• Ideal for mincing and chopping and for cutting meat, fruits, vegetables and fish

Carving knife

• Knife with a long, narrow blade
• This knife can be used for carving roasts, raw or boiled ham, and other meats.

Santoku knife

• The Japanese all-purpose knife
• Santoku knife means "knife of three good things," referring to meat, fish and vegetables.
• This knife is also available with a hollow edge.

Deba knife

• Japanese filleting knife for fish
• One-sided blade

Nakiri knife

• Traditional Japanese vegetable knife
• Especially for salads and wok dishes
• Two-sided blade

Yanagiba knife

• Japanese sushi and sashimi knife
• One-sided blade

Chinese chef's knife

• Knife for cutting and chopping vegetables and herbs
• Two-sided blade