We’ve grouped our knives under ‘uses’ to help choose the right knife for its required purpose:
1 - Peeling & Trimming: Small intricate work needs a knife with a shorter blade. Best for preparing fruits and vegetables of all sizes.
2 - Chopping: A cook’s knife is a great all-purpose choice. Preparing root vegetables to perfection, use the curved blade and weight behind this knife for a two-step rock and chop action. This is the ideal choice for preparing meat, hard vegetables, herbs, nuts and salads and is a great allrounder to start a collection.
3 - Dicing: A Santoku knife is ideal for dicing and slicing – the scalloped hollows on the blade push food from the blade ensuring that it doesn’t stick.
4 - Boning & Filleting: A flexible utility knife is ideal for filleting fish. While a rigid utility knife is best for boning and preparing raw meat.
5 - Slicing: A range of knives with specially adapted blades. From bread knives with their serrated edges ensuring straight neat slices to knives for slicing delicate foods.
6 - Carving: A carving knife has a long-curved blade for ensuring delicate slices of meat, poultry and fish in a single slice, as well as Sunday lunch theatrics.
See our Signature Knife Collection.