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Professional Quality Knives

Bread knives are used for cutting bread and are one of many kitchen knives used by cooks. The serrated or scalloped blades of bread knives are able to cut soft bread without crushing it.


A fillet knife (also called a filleting knife) is a kitchen knife used for filleting. It gives good control and aids in filleting. It is a very flexible member of the boning knife family that is used to filet and prepare fish. This allows them to move easily along the backbone and under the skin of meat.
A boning knife is a type of kitchen knife with a sharp point and a narrow blade. It is used in food preparation for removing the bones of poultry, meat, and fish.



In kitchen usage, a utility knife is between a chef's knife and paring knife in size, about 10 cm and 18 cm (4 and 7 inches) in length.



A paring knife is a small all-purpose knife with a plain edge that is ideal for peeling (or "paring") fruits and vegetables, and other small or intricate work (such as de-veining a shrimp, removing the seeds from a jalapeño, 'skinning' or cutting small garnishes). Paring knives are usually 6 to 10 cm (2½ to 4 inches) long. An alternative way to peel vegetables and fruit is to use a peeler.


The chef's or cooks knife is an all-purpose knife that is curved to allow the cook to rock the knife on the cutting board for a more precise cut. The broad and heavy blade also serves for chopping bone instead of the cleaver, making this knife the all purpose heavy knife for food preparation. Chef's or Cooks knives are most commonly available between 15 cm and 30 cm (6 and 12 inches), though 20 cm (8 inches) is the most common size.

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