The cleaver is particularly suitable for finely cutting vegetables into beautiful slices or strips. It is also quite suitable for poultry such as quail.
The chef’s knife has a wide, sturdy blade and is one of the most important knives for both the professional and amateur chef. It is perfect for cutting meat, fish or vegetables, but it also works great for chopping herbs.
With the long and serrated blade, a bread knife is ideal for cutting food with a hard exterior but soft interior, such as (baguette) bread, quiche, and pastries. However, it is also great for cutting fruits such as melon and pineapple and hard vegetables.
The carving knife has a long, narrow blade and is ideal for cutting large pieces of meat, such as roast beef, ham, etc. Because the carving knife cuts directly through the muscles, it is easy to make long strokes and cut the meat in one go.
Medium-sized knife, suitable for cutting sausages, cheese, tomatoes, and other compact food.
The paring knife is a small, light knife with a narrow blade. This versatile knife is used for slicing and garnishing vegetables and for peeling and garnishing potatoes, fruit, etc.
Santoku knife 14 cm | 18 cm or 5.5″ | 7″
The Santoku knife is the general-purpose knife straight out of the Japanese kitchen and comparable to the chef’s knife in its application. The word ‘Santoku’ means ‘three good things’, a reference to the three cutting functions it can perform: slicing, dicing, and chopping.
The butcher’s knives immediately catch the eye due to the striking design of the blade. The blade’s cut is nicely rounded, befitting a good butcher’s knife. It is often used for cutting large pieces of meat and is very popular in the professional circuit.
With an Asian cleaver, you can cut large pieces of meat or you can portion poultry with ease. A cleaver is also highly suitable for chopping herbs and harder vegetables.
The carving fork is a long fork with two long tines, used to hold the meat or poultry in place during pre-cutting (carving). A carving fork can best be combined with a carving knife.
Diamond sharpening steel
A sharpening steel does not whet a knife, it ensures that the direction of the edge of the blade is realigned so that the knife remains sharp. By moving the entire blade along the sharpening steel, it becomes sharp again. It is important to always keep the knife at the same angle. This is done for both sides of the knife, with the front passing along the steel twice as often as the back.