Culinary Knives

About

There's no arguing that a good, sharp knife makes a significant difference when it comes to food preparation, whether you're carving a roast chicken or chiffonading herbs. Explore our range of Western and Japanese-style knives, tried and tested by our team for function, quality and durability. ---BUYERS GUIDE--- Chef's Knives & Santokus A chef's knife is the most essential, multi-purpose knife in a cook’s arsenal. Its Japanese counterpart, the santoku, is equally versatile, but it has a shorter, straighter blade. Some cooks prefer the heft of chef's knives, while others prefer lighter santokus—it comes down to personal preference. These knives can chop, slice, dice, and mince ingredients large and small. Knife Sets From starter sets with the essentials (chef's knives or santokus and paring knives) to comprehensive 10-piece sets, find the team that works best for your cooking habits and kitchen counter space. Utility Knives A utility knife is perfect for avocados, lemons, cheese, cured sausages, and sandwiches—stuff for which a chef’s knife might feel too clumsy, and a paring knife too small. Bread Knives A long knife with a serrated edge, a bread knife is for foods with tough exteriors and soft-interiors—like bread. It can also be used for pineapples and melons, but to keep it at optimum sharpness, it's best use it primarily for bread. Bread knives cannot be sharpened at home, but their serrated edges don't require as much, because they 'latch on' to ingredients before going through, rather than relying on smooth movements. Paring Knives A small, manoeuvrable knife perfect for cutting small fruits and vegetables, as well as detail work (deseeding chillies, deveining shrimp, hulling strawberries). Steak Knives Why should restaurants have all the fun? Steak knives, whether serrated or straight, make cutting meat at the table easy, not awkward. We prefer straight-edged steak knives for the smoothest cut. Boning Knives Boning knives are shaped to work around tricky

On-page SEO