Knife Finder
Find the Right Knife for the Job
THE STARTING POINT
The Chef's Knife
The work knife. The iconic shape is recognized worldwide. The rounded “belly” of this knife allows for rocking the blade for effortless chopping, mincing and dicing. If you’re only going to have one knife, this is the one. The most important tool in the kitchen.
The Essentials
Bread Knife
The serrated edge of the Bread Knife guides the blade through tough crust without compressing the soft inside and leaves minimal crumbs.
Utility Knife
The versatile Utility Knife, a larger version of a paring knife, is perfect for mincing shallots, onions, and herbs, as well as cutting vegetables or small meats.
Paring Knife
The Paring Knife’s small, narrow blade tapers to a point at the tip which makes it perfect to trim, slice, and peel small produce such as garlic and herbs.
A KITCHEN FUNDAMENTAL
The Santoku
The Hollow Ground Santoku is designed with a thinner blade than the traditional Cook’s Knife, at a 11° cutting edge. This Eastern-style knife is designed for balance and agility and features a hollow ground which brings extra efficiency and speed to chopping, slicing, and dicing.
The Task Masters
Cleavers
Due to the heavier weight and balance of the Cleaver, it is perfect for heavy duty work such as cutting through bone and breaking down large cuts of meat and tough vegetables.
Carving Knives
The Carving Knife has a long, narrow blade and pointed tip which allows the knife to cleanly cut through meats and guide it away from the bone.
Boning Knives
The Boning Knife’s narrow, curved blade enables the knife to move cleanly along bones for precise cuts, making it easier to trim fat and separate the meat from the bone.
Fillet Knives
Ideal for deboning and filleting fish, the Fillet Knife’s long, narrow blade enables the knife to move smoothly along the backbone of the fish and easily remove the skin.
The Different Edges
Fine Edge
The fine edge offers a smooth, clean, exact cut and can be used on a wide variety of meat, vegetables, and fruits. Fine edges are found on paring knives, utility knives, chefs knives, carving knives and many others.
Serrated Edge
The serrated edge has small, saw-like teeth that enable the blade to slice cleanly through food with delicate textures without damaging soft insides. Another variation of the serrated edge is the reverse scalloped edge.
Double Serrated Edge
The double serrated edge contains an additional serration in between the teeth of a traditional serrated knife. This second serration never comes into contact with foods or cutting boards during use which is what causes a blade to dull. With proper use, the double serration will never need to be sharpened.
Hollow Ground
The hollow ground contains evenly spaced vertical indentations that create small air pockets between the blade and the food. These small air pockets gently push food off the blade and reduce the friction and drag when slicing.
Scalloped Edge
The scalloped edge has rounded teeth as opposed to the saw-like teeth of a serrated knife. These rounded teeth enable the blade to slice through foods you would use a serrated blade. They also slice effortlessly through meat without tearing like a serrated blade.
Asian Edge
Our Asian edge blades are characterized by a tighter blade angle of 11°, compared to the traditional angle of 14° for western style blades. This tighter angle is ideal for slicing meat, fish and produce.