Our selection of chefs' knives is possibly the largest, and certainly the finest collection of chefs' knives available anywhere. Whether you're looking for a knife set to breathe new life into your kitchen and your dishes, or whether you're looking for a specific kitchen knife for a particular task, you're certain to find what you're looking for here.
Complimenting a vast choice of knives from Global, Dick and Victorinox which are made to the very highest specification using a mixture of time-honoured techniques and state-of-the-art technology, we also offer a huge selection of knives ideally suited to constant use in busy catering environments. We also offer a large number of whetstones, sharpening steels and electric sharpeners, allowing you to keep your kitchen knives in mint condition and razor sharp in preparation for every service, as well as a selection of knife blocks, wallets and roll bags which will enable you to store and transport your knives safely, securely and easily.
TYPES OF KNIVES
An all-purpose knife tends to be the favourite tool of any chef, and naturally ends up doing the most work. However, having a great quality knife designed for each specific kitchen task ensures best results and maximises productivity. A poor choice of knife can be costly. Whether filleting fish, dicing through vegetables or slicing thin, delicate cuts of meat there is always a knife available that is best suited to the job in hand. To own a selection of these knives means saving time and effort in food preparation, as well as increasing comfort and safety.
Chefs / Cooks Knives
A chef’s knife or cooks knife is usually the workhorse of any knife set. They generally have a sharp pointed blade with a length of between six to fourteen inches. A modern cooks knife is designed to perform well at many differing kitchen tasks, rather than excelling at any one in particular. It can be used for mincing, slicing and chopping vegetables or meat and disjointing large cuts.
The fillet knife has a flexible and thin blade, which makes it perfect for reaching places that are difficult with a standard cooks knife. The flexible blade structure and thin metal make filleting knives ideally suited for more delicate tasks such as removing skin or fillets from fish. Fillet knife blades average between four and nine inches in length.
A boning knife is primarily designed to remove bones from cuts of meat. They can used with an overhand or underhand grip, the latter often utilised by butchers when jointing hanging cuts. They feature a thin blade with a sharp point, usually between five to seven inches long. A stiff boning knife is good for beef and pork, and a flexible one is preferred for poultry and fish.
Bread knives are usually between six and ten inches and feature a serrated edge to break through hard outer crusts. Also useful for pastry where a plain edge would struggle to cut through the outer layer without tearing or breaking the product.
Carving and Slicing Knives
Between six and fourteen inches in length, carving and slicing knives are used to slice thin cuts of meat including poultry, roasts, hams and other large cooked meats. They can feature either a serrated or plain blade, with the smooth edge of a salmon knife particularly suited to producing very fine slices of fish. A carving knife is much more slender than a cooks knife, enabling it to carve thinner, precise portions.
A paring knife is a general purpose knife with a plain edge blade that is used for small intricate work like peeling and coring. A good paring knife usually measures between three and five inches on the blade.
A tomato knife is a small serrated kitchen knife designed to slice through tomatoes. The serrated edge allows the knife to penetrate the skin quickly without crushing the flesh. Many tomato knives have forked tips that allow the user to lift and move the tomato slices.
A utility knife is used for general or utility purposes. A utility knife is between a chefs knife and paring knife in size, about four inches and seven inches in length.
The Santoku is a general-purpose kitchen knife originating in Japan. Its blade is typically between five and eight inches long, has a flat edge and a sheepsfoot blade that curves in an angle approaching 60 degrees at the point. The knife performs well at slicing, dicing and mincing. The Santoku blade and handle are designed to work in harmony by matching the blade's width/weight to the weight of blade tang and handle.
An essential tool for creating chateau potatoes, the turning knife is ideal for shaping, trimming and peeling all types of fruit and vegetables. The classic turning knife has a distinctly curved blade (often referred to as a bird beak blade) and tends to range in size between two and six inches.